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3458 SW Eighth St. Miami, FL 33135

305-446-3674 

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3 User reviews Write A Review

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  • Vietnamese
    Sun,Wed 6pm-11pm
    $$
    All Major Credit Cards
  • Casual
    Takeout, Private Party, Catering, Order Online, Wheelchair Accessible, Kid Friendly, Vegetarian Friendly
    Dinner
    Beer/Wine
  • Accepted, Recommended for Large Parties
    Lot Available, Street
Description

In 1975, Vietnamese-born Tung Nguyen was young, pregnant, and ready to start a culinary revolution. Five years later, she and refugee sponsor Kathy Manning opened Hy Vong. Today the spot is one of Little Havana's best-kept secrets, serving up authentic Vietnamese standards with international twists. Take a seat in the unassuming dining room on any given night and you're liable to spend up to an hour waiting for your first course. But a plateful of cha gio, Hy Vong's fried-to-crisp-perfection spring rolls, is worth it. Meant to be dipped in the cloudy dipping sauce, they're also delicious straight up. Regulars and culinary adventurers alike get to Hy Vong early for first dibs on the dish of the day, which often includes grilled fish topped with sliced mango. For something more traditional, order a bowl of pho - a huge bowl of broth filled with beef, rice noodles, and julienned veggies. If waiting isn't your style, you can call ahead and have a prepared meal all packed up and microwave-ready for you to enjoy at home.







Back to TopAwards | Visit the Best Of Website

  • 2008 | Best Vietnamese Restaurant

    Hy vong in Vietnamese means "hope," which pretty much sums up the emotional state of the nightly crowd that lingers outside this 36-seat hole-in-the-wall in the heart of Calle Ocho."We're running on Cuban time tonight," says Kathy Manning, co-owner of Hy Vong, who placates the hungry mob with fistfuls of imported beer including China's Tsing Tao ($3.50), Belgium's Kriek Framboise raspberry ale ($6.50), and, of course, Vietnam's 33 Export ($3.50). But what's new Ever since Manning met Tung... More »

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Back to TopUser Reviews & Comments | Write a Review
  • miaminewtimesbestof
       (0)    (0)

    miaminewtimesbestof | Miami, FL | 232 Reviews

    | Wed, May 6, 2009

    Hy vong in Vietnamese means "hope," which pretty much sums up the emotional state of the nightly crowd that lingers outside this 36-seat hole-in-the-wall in the heart of Calle Ocho. "We're running on Cuban time tonight," says Kathy Manning, co-owner of Hy Vong, who placates the hungry mob with fistfuls of imported beer including China's Tsing Tao ($3.50), Belgium's Kriek Framboise raspberry ale ($6.50), and, of course, Vietnam's 33 Export ($3.50). But what's new? Ever since Manning met Tung Nguyen — who in 1975 was 28 years old, pregnant, and fresh off a fishing boat fleeing war-torn Vietnam — and opened Hy Vong in 1980, these two food-savvy ladies have been reeling in the masses. And unless they're part of a party of five or more with reservations, patrons have to endure the restaurant's strict (and arguably cruel) first-come/first-served policy. Even though a wait for a table can take up to an hour, this place isn't like neighboring Versailles or La Carreta, where grub comes quickly. Expect to wait an additional hour for thit kho (pork stewed in coconut milk, $12), duck breast with black currant dressing ($15), or any other of the fresh and exquisite made-to-order entrées. After one bite of a dish such as fish wrapped in pastry with watercress/cream-cheese dressing ($15.95), combined with extremely reasonable prices — two simple yet mouth-watering cha glo spring rolls are only $4 — you'll forget about the delay. Even mishaps such as running out of food are excusable. When the fish for a seared fresh fillet served with mango and peppercorns ($16.95) ran out on a recent Saturday night, Nguyen quickly improvised with large, succulent scallops smothered in strips of mango and pineapple, exceeding any diner's expectations. Roused but not sold? Warm yourself up to the place with one of Hy Vong's Heat and Eat Delicacies ($6 to $7), which includes house favorite rolling cakes stuffed with a pork-mushroom mixture. These frozen delights are available at local gourmet markets such as Gardner's Market (7301 Red Rd., Miami) and Norman Brothers Produce (7621 Galloway Rd., Miami). Unlike an evening in the restaurant, the wait time is only a few minutes.

  • joseph.nodarse
       (0)    (0)

    joseph.nodarse | Miami Beach, FL | 6 Reviews

    | Fri, November 19, 2010

    GuyDauCheng, the only phrase I remember from living in Hong Kong, which means great food, people and how much money...

  • Alexis89
       (0)    (0)

    Alexis89 | Miami, FL | 11 Reviews

    | Sat, March 14, 2009

    The owner of Tapas & Tintos recommended this tiny restaurant for incredible food. Went with a large group so got to a good portion of the menu. The quality of the food and the big flavors lived up to the buzz.

Back to TopMenu
Main Menu
Appetizers
 
Banh Cuon
sauteed pork and mushrooms rolled in steamed rice paper, topped with fried shallots, mint and carrots
 
Cha Gio
vietnamese spring rolls
 
Chicken Livers And Gizzards
stewed in a spicy-curry dressing
 
Chicken Wings
dressed with spicy soy sauce
 
Tongue
sauteed with ginger
 
Ribs
stewed in spicy-sweet dressing
Soups
 
Pho
beef and rice noodle soup served with onions, cilantro and lime
 
Hu Tieu
chicken, beef, and cellophane noodles in a clear broth served with cilantro
 
Squash And Pumpkin
 
Beef, Spinach And Pasta
in a clear broth
Salads
 
Hy Vong's Signature Salad
with lettuce, watercress, avocado, tomato, cucumber and our own homemade lime vinaigrette dressing
 
Sauteed Calamari Salad
drizzled with soy-lime dressing
 
Kim Chee
spicy cabbage salad
Entrees - Pork
 
Bun Thit Nuong
barbecued pork with vermicelli rice noodles
 
Thit Kho
pork stewed in coconut milk
 
Sauteed Pork
with yellow curry sauce
 
Cabbage Stuffed With Ground Pork
mushrooms and vermicelli noodles
 
Roasted Lamb Chops
with spicy-mango-chutney
Entrees - Duck
 
Marinated Half Roasted Duck
with black currant dressing
 
Duck Breast
with black currant dressing
Entrees - Chicken
 
Sauteed Chicken
with ginger
 
Chicken Wrapped
in pastry with watercress cream cheese dressing
 
Chicken
served with mushrooms and walnuts
 
Curried Chicken
with sweet potato
 
Cellophane Noodles
with chicken and shrimp
 
Chicken
sauteed with jicama
 
Chicken
served in spicy lemongrass sauce
 
Curried Chicken
with mushrooms
 
Fried Chicken
with spicy soy sauce
Entrees - Seafood
 
Seared Fresh Fish Filet
served with mango and peppercorns
 
Fish
wrapped in pastry with watercress cream cheese dressing
 
Kingfish
served in yellow curry sauce
 
Sauteed Shrimp
and crab meat served in curry sauce
 
Fried Shrimp
with soy-lime dipping sauce
 
Fried Noodles
with shrimp and almonds
 
Sauteed Shrimp
and vegetables on fried noodles
Entrees - Beef
 
Sauteed Beef
with rice vermicelli noodles
 
Sauteed Beef
and rice noodles
 
Beefsteak And Salad
Desserts
 
Warm Brownie
served with hot fudge and ice cream
 
Bread Pudding
served with vanilla sauce and ice cream
 
Key Lime Cake
with caramel sauce and ice cream
 
Vietnamese Coffee
ground coffee served in a slow drip press with sweetened condensed milk
 
Ginger Cake

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