Served in a hot stone bowl, components for the beef noodles are served separately, allowing you to customise it to your own liking. It comes on a compact tray; the hot stone bowl keeping the broth constantly hot throughout your meal.
Next, we added in the beansprouts, fresh herbs, shredded lettuce and basil leaves. Since I opted for the honeycomb tripe and beef ball combo, these went into the broth too.
Instead of simply throwing in the slices of A5 Japanese wagyu, I prefer to swish the tender, marbled beef slices in the hot soup until they are cooked to desired doneness. A squeeze of fresh lime juice lent the final touch before I slurped up the noodles along with the delectable beef.
For a tantalising dimension, I found adding in a dollop of An Viet’s housemade sriracha sauce didn’t go remiss either.
Suffice to say,
a meal at An Viet never disappoints.
For the locations of An Viet Restaurant, visit: https://www.anviet.com.my/