Located at the quieter end of Gouger Street, SEN Adelaide Restaurant is a great place to enjoy Vietnamese cuisine. The restaurant offers two different selections of dishes with lunchtime menu offering a selection of Vietnamese Bread Rolls while dinner time presents a good opportunity to try their DIY Cold Rolls.
One of the dishes that were offered as a special, the pork in their Caramelised Pork was tender with the various spices in the dish giving it a peppery taste. It also had some Chinese vegetables hidden under the pork to give the dish a bit more texture.
Caramelised Pork (Photographed by Jonathan Phoon)
A great choice for those looking for a vegetable dish, the tofu and vegetables in their Sizzling Bean Curd and Vegetables had the right amount of bite to them with the sauce the ingredients were cooked in giving it a delightful garlicy flavour. Take care when eating this dish as it is served piping hot.
Sizzling Bean Curd and Vegetables (Photographed by Jonathan Phoon)
One of the most notable aspects of the restaurants is their DIY Cold Rolls, which offers you the choice of Charcoal Grilled Meatballs, Charcoal Grilled Prawn Wrapped in Sugar Cane or Vietnamese Style Sizzling Steak accompanied with rice noodles, pickled vegetables, cucumber, lettuce, Asian herbs and rice paper for making your own cold rolls. To make the rolls, dip the rice paper into the container of warm water provided, lay it on your plate and top with your choice of ingredients before rolling it up.
Charcoal Grilled Prawn Wrapped in Sugar Cane Cold Roll Ingredients (Photographed by Jonathan Phoon)
Charcoal Grilled Meatballs Cold Roll Ingredients (Photographed by Jonathan Phoon)
We ended up choosing the Charcoal Grilled Meatballs and Charcoal Grilled Prawn Wrapped in Sugar Cane. We preferred the prawns though the meatballs were also delicious. Served with the dish is your choice of special peanut sauce or fish sauce to dip the cold rolls in. The fish sauce is great for those that like to add a tangy taste to the dish while the peanut sauce is ideal for those that like something with a nutty flavour.
Cold Roll (Photographed by Jonathan Phoon)
The chicken in their Honey Chicken was fried to golden brown with the crisp coating contrasting well with the meat. The honey sauce had just the right amount of sweetness and is notable for being served separately from the chicken so you can spoon as much sauce as you like over the chicken; or enjoy the chicken as it is.
Honey Chicken (Photographed by Jonathan Phoon)
While we would have like a bit more steak to make the dish more delectable, the steak in their Sizzling Steak with Special Sauce was cooked just right with the onions and carrots adding an extra element of texture. It also had a subtle spicy flavour coming from the sauce the ingredients were cooked with.
Sizzling Steak with Special Sauce (Photographed by Jonathan Phoon)
Ambience of the restaurant is quite cosy with the tables spaced a good distance apart from each other. There is a good amount of free parking space along the street where the restaurant is located but they get filled up quickly during the peak dinner hour.