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Gabriella's Vietnam
Vietnamese
Tapioca dumplings arrive wrapped in banana leaves you peel back like a present, and a catfish hot pot comes in a tureen with tomatoes and okra bobbing in tangy broth, and somehow the room stays minimal enough that the food fills every inch of it. This Vietnamese restaurant on East Passyunk has a James Beard semifinalist nod and a spot on the New York Times restaurant list, which tracks once the bánh bèo chén lands on the table.
The awards strongest first
- The New York Times The Restaurant List
- The New York Times The 25 Best Restaurants in Philadelphia Right Now
- Eater The 38 Best Restaurants in Philadelphia
- The Philadelphia Inquirer The 76
- James Beard Awards 2023 · Semifinalist · Best Chef: Mid-Atlantic · Thanh Nguyen
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Bánh xèo
“Try standout dishes like crispy savory crepes (bánh xèo), open-faced water fern dumplings, and unctuous shaken beef.”
Eater -
Bánh bèo chén
“Bánh bèo chén, or water fern dumplings, arrive open face and in individual bowls topped with crackled pork and shrimp, with nước mắm on the side.”
The New York Times -
Bánh bột lọc
“Bánh bột lọc comes in the form of chewy tapioca sheathed in banana leaves that you unwrap like a gift.”
The New York Times -
Catfish hot pot
“A catfish hot pot is housed in a tureen with tomatoes and okra bobbing at the surface of the tangy, sweet broth.”
The New York Times
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