Called ga nuong xa , the dish was the least exciting of all that we tried but was nevertheless a perfectly cooked piece of chicken. Juicy, tender and full of flavor, it defied the stereotype of the skinless slab of white meat. This dish reflects the French influence on Vietnamese cuisine. That's available, but so is the soup of South Vietnam, similar to pho but made with egg noodles, a light chicken broth and the same host of fresh garnishes. Chef Kim Nguyen, sister of owner Sonny Nguyen, developed recipes for two other Vietnamese restaurants, Green Papaya and East Wind , before guiding this kitchen.
Desserts reflect considerable Western influence.
You get the idea. Getting a table early is no problem. But the place fills as the hour grows later. Open till midnight every day, Edamame is a find for those who like to eat late. Waiters are enthusiastic about the menu, always a good sign.