Never too timid or shy with flavor, Chef Mikel Zaguirre shares his own take on Vietnamese-inspired street food in Poblacion...
The play on intense and bold flavors is a signature trademark of Mikel Zaguirre, one of the metro's creative chefs. This unabashed and seemingly unapologetic culinary style is highlighted once more in his newest dining concept showcasing the fresh flavors of Vietnamese cuisine at VBQ Vietnamese Barbeque in Makati's Poblacion. Obama Noodles, Pho, Morning Glory and so much more, read on for a tasty peek at Chef Mikel Zaguirre's VBQ Vietnamese Barbeque...
Makati's Poblacion is known for its diverse and eclectic offerings with its cool and laid-back vibe. And VBQ Vietnamese Barbeque fits right in with the Bohemian neighborhood with its fresh-grilled barbecue and other traditional Vietnamese dishes. Southeast Asian dishes, and Vietnamese cuisine in particular, plays with all five fundamental flavors with the use of fish sauce, shrimp paste, chili, soy sauce and the freshest herbs like coriander and vegetables to complete a typical meal. A typical barbeque and hot pot just pops with fresh flavors when combined with a variety of condiments, herbs and spices. Fresh and bold flavors, that's right up Chef Kel's alley too.
I was always impressed with Chef Kel's culinary style from the days of Locavore, how can one forget the Sizzling Sinigang and Fried Oyster Sisig (more on Locavore on my posts, A Weekend Brunch at Locavore and Let's Do Lunch...Locavore Style.). Chef Kel brings that same approach with the fresh notes of Vietnamese cuisine...
Accompanying every traditional Vietnamese meal is an array of tasty condiments led by Nuoc Cham, a sweet, salty and mildly sour dipping sauce made with fish sauce, lime juice, chili and cilantro. Other tasty condiments include Muoi Ot Xanh made with cilantro, green chili, lime and condensed milk; Pickled Garlic with garlic cloves confit cooked in oil for at least an hour in low heat and soaked in a sweet pickling solution, the fiery Chili Paste with a blend of red chili and garlic, Chili Oil with with red chili steeped in oil for 2-3 hours for that soothing heat and Salt, Pepper & Lime with salt and pepper squeezed with lemon for barbecued meats. It's these traditional dips that add that perfect tartness and heat to any Vietnamese dish. Now that you have the condiments laid out for you, find a table and settle down for a Vietnamese feast.
At VBQ Vietnamese Barbeque, each table has its own set of condiments so you can customize your own dip. Cool down with VBQ Vietnamese Barbeque's refreshing beverages like Fresh Sugar Cane Juice (P 125), Banana Milk (P 125) and Guyabano Lychee (P 125). 
Any meal at VBQ Vietnamese Barbeque begins with the traditional Shrimp Crackers (P 120) served with house made Nuoc Cham...
...and if you just can't get enough of the crunch, the Fried Oyster Mushrooms (P 250) should do the trick, a tasty appetizer with deep-fried oyster mushrooms served with house made peanut sauce and Nuoc Cham. Perfectly crisp, each bite delivers the bold earthy notes of mushrooms.
Start your feast with the soothing Fresh Spring Rolls (P 180), cold rolls stuffed with rice noodles, pork belly, succulent shrimps, herbs and carrots served with a thick peanut dip...
...or opt for the Fried Spring Roll (P 200), savory deep-fried ground pork spring rolls paired with spicy Nuoc Cham.
The fresh and fried spring rolls have their own distinct flavors, from the light and clean notes of the fresh spring rolls to the deep savory flavors of the fried version. The peanut dip adds an intense sweetness to the fresh spring rolls while the Nuoc Cham tempers the savory richness of the fried spring rolls.
The tart Papaya Salad (P 220) with unripe papaya and sour green mangoes topped with housemade beef liver jerky, peanuts, shallots and herbs drizzled with a sweet chili sauce and puffed rice offers all five flavors from sweet, sour, salty, bitter and spicy all in one dish. The freshness of each ingredient adds that crunch and snap.
The Stir-Fried Pork (P 240) with savory ground pork, Hoisin, red chili and ginger topped with pickled grilled bell peppers and a side of crisp rice puffs delivers delicate savory notes with sweet undertones. The yolk adds a layer of richness to the dish balanced by the subtle heat from the red chili. Like most Vietnamese dishes, the play on varied and contrasting notes of this dish bring a flavorful punch with every bite.
Bun Thit Nuong (P 290) or the popular "Obama Noodles" featured in Anthony Bourdain's memorable CNN series, Parts Unknown, is recreated by Chef Mikel Zaguirre at VBQ Vietnamese Barbeque with skewers of juicy grilled pork over cold rice noodles, pickled vegetables, fresh herbs and peanuts drizzled with Nuoc Cham and served with fried spring rolls and homemade pork sausage. The smoky notes of the skewered pork pair well with the sharp Nuoc Cham drenched cold noodles for contrasting yet balanced flavors.
Once you mix all the ingredients in the bowl, the multiple layers of flavors and textures combine for earthy and vibrant notes. The pork barbecue, pork sausage and fried spring rolls adds robust flavors punctuated by the bright hints of freshness from the herbs, pickled vegetables and the Nuoc Cham. A complete meal in itself, I'll come back again and again for this dish.
The Stir-Fried Morning Glory (P 180) is a comfortingly sweet, sour and spicy vegetable dish with kang kong sprinkled with crisp fried shallots. The all too familiar water spinach or swamp cabbage is given a splash of intense flavors making it new and refreshingly different. The crunch from the fried shallots and the natural crispness of the kang kong provide the textural finish to the dish. It's a great side to your barbecue dishes at VBQ Vietnamese Barbeque.
The sweet and spicy Suon Khia is another tasty dish with tender and juicy glazed pork ribs topped with green peppers and cilantro. The sweet glaze just works well with the delicate notes of the pork ribs, and the green peppers with fresh cilantro delivers that flavorful layer of minty and smoky sweetness to complete the dish.
But it's the Vietnamese style barbecue that's the highlight of any meal at VBQ Vietnamese Barbeque...
A charcoal grill is set up on your table, along with a selection of seafood, pork, chicken and beef. There's a wide array pf tasty options to choose from, including Gindara (P 290), Salmon Fin & Belly (P 320)... 
...the Beef Oyster Blade (P 250) and fresh Octopus (P 230)...
...to Chicken Breast (P 160) and Angus Ribeye (P 490). VBQ Vietnamese Barbeque also offers Pork Belly, Pork Ears, Chicken Tail, Chicken Feet, Chicken Intestines, Angus Beef Belly, Shrimps, Baby Squid, Oysters, Mussels, Smoked Milkfish Belly, Blue Marlin, the VBQ Special and Pork Skewers... 
...but whatever you order, you need to include the fresh Scallops (P 290). All the barbecue items are marinated with different Vietnamese sauces and fresh herbs, all you have to do is place them on the grill...
...and let it sizzle for a few minutes.
There's just nothing like grilling your own food right on your table to complete your dining experience. The fragrant aroma just triggers your appetite, and in just a few minutes, you can grab your piece straight out of the grill. From the freshly grilled Scallops (R)...
...to the Gindara (L) and Salmon Fin and Belly (R)...
...the Beef Oyster Blade (L) and tender Angus Ribeye (R), your Vietnamese-style fresh-off-the-grill barbecue becomes a sumptuous feast at VBQ Vietnamese Barbeque.
A bowl of garden-fresh leafy herbs complete your Vietnamese feast at VBQ Vietnamese Barbeque. Simply grab some fresh greens and herbs, add some barbecue, roll it and have one big bite. The combination of savory flavors with that layer of smokiness is perfectly balanced by the fresh, crisp and clean notes of the herbs and lettuce. That's Vietnamese style barbecue.
But Chef Mikel Zaguirre isn't done yet. The fresh ingredients for VBQ Vietnamese Barbeque's Beef Pho Pot (P 500) are then prepped with fresh tofu, okra, herbs, slices of beef belly and rice noodles...
...and added one at a time in a richly flavored beef stock gently simmering over charcoal. The rich and deep-flavored stock is prepared in advance requiring long hours in low heat. The hot pot, with its enriched soup stock, is then ready for the different ingredients.
First, add the beef belly followed by the tofu, vegetables and rice noodles.
Then, cover the pot with the lid and just let the hot charcoal do its magic.
After just a few more minutes, your Beef Pho Pot is ready. Grab a bowl and load it up topped with more fresh herbs and a squeeze of lemon. The rich broth, the tender beef, silky smooth tofu, the vegetables and the herbs just comes together in a seamless and flavorful blend, warming both the palate and body with its comforting richness. Good food and reasonable price points, VBQ Vietnamese Barbeque is a welcome addition to Poblacion's culinary scene. Satisfied with a hearty meal, why not head on up the second floor...
...for a round of handcrafted cocktails at Bang Bang? The mood and vibe shifts the minute you enter Bang Bang, one of Poblacion's many hidden bars. The classic Old-Fashioned sets the tone for an evening of infinite possibilities at Bang Bang.
There's always something new at Poblacion, it's what keeps the neighborhood high on the list for dining and a few drinks to complete your immersion in this vibrant community. Add VBQ Vietnamese Barbeque and Bang Bang to your list on your next Poblacion crawl...
VBQ Vietnamese Barbeque is located at 4969 Guerrero Street, Poblacion, Makati City. Bang Bang is located at the Second Floor, directly above VBQ Vietnamese Barbeque.
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