We will be introducing Vietnamese Crepe starting in June. This is a party favorite among Vietnamese gatherings. A simple dish made of rice flour, water and turmeric powder, and your choice of shrimp, meat, veggie, or combination of toppings. It is known as banh xeo, Vietnamese pizza, among other things
**This is an exclusive menu item available from June through September.
Coming in February will see some changes to the web site regarding content, updates and price adjustment. We will be unveiling several new original dishes to the online and dine-in menus. We have been working diligently on a new layout for our dine-in menus. Content description and delivery will be our main focus of introducing these new dishes. Finally, the price adjustment will reflect recent food prices surge. We don’t anticipate price adjustment to happen often at our restaurant as most supplies come from local growers. The most noticeable one will be in the noodle soup category. Bowl sizes and their prices will become more standardize for all noodle soup items.
We are traveling overseas to attend a family wedding and will closed the restaurant from September 10 through end of month. We will resume business on October 2.
The tower that provides passage way into our establishment is a signified icon in our Vietnamese heritage. This miniature replica of Ben Thanh Market is known for a place to gather, eat, and meet people.
We get a lot of comments regarding this tower and we hope this clears up some confusions.
Like most of our interstate road trips, we look forward to trying out Vietnamese cuisine in different regions of the country. Why Vietnamese cuisine? Well, there are a number of reasons. Primarily because it is easy to make, easy to eat, and kids aren’t too picky with it! Secondarily, the ingredients are simple and hearty. Lastly, Vietnamese cuisine derived from home cooked-meals. The first two are self-explanatory. The last one is a reminiscent of our heritage. As a culture, we are always collectively working for the same goal: whether that is lending a helping hand or making good meals for everyone. In Vietnam, ancestor veneration and death anniversaries are celebration in honor of our departed relatives. The honoring families would spent the entire day preparing meals and foods to offer the attending guests as well as the departed relatives.
After unpacking and transitioning into the new house, we spent the remaining days searching for close-substitution to our home cooked-meals. We went to several Asian restaurants in town, but they lacked authenticity. The usual overpriced, many selections, and watered-down dishes that use the same ingredients and cooking methods. At the time, we hadn’t thought about opening a restaurant of our own that served home cooked-meals.
In 2007, the Lams decided to pursue a venture capital in Sioux Falls, South Dakota. Before that, it began with the Lams’ eldest son, Hal, who got a job offer in Sioux Falls in late 2005. Hal accepted the offer and moved his family to South Dakota from Southern California. Coming to his assistance were his mother–Mrs. Lam, aunt–Kim Lam, and little brother–Kevin whom helped his family with the move. They arrived on the third week of August where, for the first time, experienced the Autumn season. [Coming from Southern California this was a big impact in their climate change as Southern California weather remained sunny throughout the whole year.]
Located just east of John Morrell, the Lams found a small lot on Rice Street where they pursued a new venture capital. Lam’s Vietnamese Restaurant offers a small photographic selection of Vietnamese cuisine for the purposes of not stressing its cooks or its clientele. Please stay tuned as weekly updates will include brief history of the Lams migration from Southern California to Sioux Falls, South Dakota.