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From a Central Coast home in Đà Nẵng, MiRi Hôm looks across Vietnam through the ingredients of the day, leaf and fire, fish sauce and fermentation, and the rhythm of a shared table.

The coast is not a category on our menu. It is a way of seeing: keep the ingredient clear, choose the technique it asks for and let every dish remain recognisably Vietnamese.

See the coastal table ↓

Red sea fish in a basket, one selection from the daily catch

Gold and red sea fish in a basket from another daily catch

THE DAY'S CATCH

The catch changes. The discipline remains.

Species, size and character may shift with the sea and the day. MiRi Hôm does not force every fish into one fixed expression. We begin with what is genuinely worth serving, then decide whether the ingredient asks for leaf, fire or broth.

What changes is the catch. What remains is a clear flavour, a purposeful technique and a place at the shared table.

Daily catch is subject to availability.

LEAF AND FIRE

Wrapped in leaf, opened with aroma

Banana leaf-grilled sea fish with garden herbs, rice paper and pineapple anchovy sauce

Banana Leaf-Grilled Sea Fish with Pineapple Anchovy Sauce and Garden Herbs

The banana leaf is part of the cooking, not decoration. It holds moisture close to the fish, carries the warmth of the fire and releases its aroma when opened.

Pineapple mắm nêm brings savoury depth and bright fruit; garden herbs and rice paper return the dish to a familiar Vietnamese rhythm of wrapping, sharing and eating together.

DIFFERENT WATERS

One Vietnamese point of view

Fish hotpot setting with whole fish, garden vegetables, noodles and sauces at MiRi Hôm

Line-Caught Fish Hotpot with Garden Vegetables

The fish available that day is carried into a clean, gently savoury broth with garden vegetables, keeping the catch in focus as the meal moves around the pot.

A coastal lens can look beyond one coastline. It can meet ingredients from different waters and still hold the same discipline: clarity, balance, depth and sharing.

Cà Mau crab, young coconut and vegetables arranged beside a hotpot

Ca Mau Crab Roe Hotpot with Young Coconut and Fermented Rice

Cà Mau crab and roe bring sweetness and richness; young coconut rounds the broth, while mẻ — a gently tart Vietnamese fermented rice culture — keeps the finish bright. Different waters, understood through the same Vietnamese grammar.

A MiRi Hôm table set with shared dishes, hotpot, herbs and dipping sauces

THE SHARED TABLE

The table is the destination

Leaves are opened. Broth is passed. Herbs are added. Fish and crab are shared.

At MiRi Hôm, the coastal point of view becomes complete only when the meal moves around the table — generous without excess, precise without ceremony and recognisably Vietnamese.

The ingredient may change with the day.

The discipline remains: keep the flavour clear, the root Vietnamese and the table alive.

Vietnam, seen from the coast.