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Have been in the food industry for over a decade, our family grew accustomed to Austin’s unique and distinctive taste. Formerly the owner of Pho Cong Ly south Austin, Cong Ly downtown,Thai Tara and Mekong River. We are confident that Non La will always have the highest level of commitment that brings to you the finest Asian cuisine. First to Austin, and now, to the heart of Lakeway. We would like to be the Lakeway ambassadors introducing everyone the diversity and wonders of Non La Asian Cuisine.

 

At our place, the least we can do is to make you happy with our food.

 

 

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While other girls prefer to wear colorful fancy hats made of expensive materials, Vietnamese girls prefer the simple, yet attractive Vietnamese leaf covered hat, or Non La.

 

Although there are different versions of the non la throughout Asia, the Vietnamese non la is quite unique. You could even refer to it as a diamond in the rough. Non La Bai Tho is the traditional Vietnamese non la. The special thing about the Non La Bai Tho that separates it from the rest of the Asian leaf covered hats is there’s something weaved inside the hat. At first glance you won’t be able to tell, but when held up to the light, you see either a poem or design in the hat.

Non, meaning hat and La, meaning leaf is exactly that. The hat is creatively made from leaves, the simple materials of nature. These young leaves are brought from the softest trees and are exposed to the dew for one night so when dried, it is still soft enough to be flattened. The hat usually consists of 16 to 18 rims made from a special kind of bamboo. These rims are shaped thinly into conical-form. The leaves are sewn into all rims solely by hand. Finally, the hat is trimmed and painted with a coat of attar old to keep it clean, smooth, and waterproof. The non la is great protection from sun and rain, is very light. Whether you are a city or country girl, the non la is a perfect accessory or useful tool.

 

 

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From beginnings as a distinct nation, Vietnam has been influenced by China. The Chinese has contributed the custom of eating with chopsticks, the art of stir-frying and deep-frying in a wok, and food staples such as soy sauce, bean curd and noodles, among others. However, the Vietnamese, ever-conscious of retaining the native character of their culture, assimilated rather than adopted Chinese cooking, leading to a distinctly different cuisine.

Contacts with Vietnam’s Southeast Asian neighbors, Laos, Cambodia and Thailand, all of which had been under the cultural influence of India, introduced curried dishes and Indian spices into Vietnamese cuisine.

In the sixteenth century, European explorers brought food staples from the new world such as: watercress, corn, tomatoes and peanuts, among others. In return, the Vietnamese traded rare spices such as cinnamon and pepper.

 

As much as Vietnamese cuisine has borrowed from or been influenced by various cultures, it has succeeded in retaining its unique character. What are the characteristics of Vietnamese cuisine? A first look at the flavors and textures reveals many techniques and ingredients adopted from the Thai and Chinese kitchens. However, it is apparent from the first bite that the Vietnamese have developed a novel cuisine with a unique delicacy and subtlety and taste. A spicy Vietnamese dish will generally be less intense than a Thai dish even though both cuisines use fish sauce, shrimp paste, lemongrass, mint, basil, fiery chilies peppers and curry. The Vietnamese egg roll (cha gio) may look like the Chinese egg roll but is totally different, from the filling inside to the outside wrapping, and even to the manner in which it is eaten.

The one most characteristic element in virtually every Vietnamese dish is “nuoc mam”, a salty, pungent sauce derived from fermented tiny anchovies. Nuoc nam is to the Vietnamese as soy sauce is to the Chinese; it is used as a flavoring in cooking and takes the place of salt at the table. It enhances and blends so subtly with other flavors that one can barely detect its presence.

 

When mixed with lime juice, chilies, sugar, garlic and vinegar, “nuoc mam” becomes “nuoc cham”, an exciting hot sauce that can also be used to spice up almost any cooked dish or as dressing for salads. Every cook has his/her own formula for “nuoc cham”, and the versions vary according to the foods with which they are to be eaten.

Vietnamese dishes are generally light in nature, using little fat, even in stir-fried foods. Oil and cornstarch-laden sauce are virtually unseen. Indeed, the Vietnamese like their foods as fat-free as possible. Vietnamese food, therefore, is well suited to today’s health-and diet-conscious diners.