Page 40 - South Mississippi Living - July, 2021
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    Goi Tom.
2667 Pass Rd., Biloxi
WEBSITE: Facebook @hanasushi.pho
11a.m.-3 p.m. and 5-9 p.m.
story and photos by Kimberly C. Rasmussen
Food fusion is an amazing concept that embraces the best parts of individual cuisines and combines them to make one superb and powerful meal. The challenge is to create something new and delicious without losing sight of the original elements.
Biloxi native Tuan La learned he
had a true love for Japanese food soon after he started his first job as a server at a Japanese restaurant. There was something special about the cuisine,
the culture, and the entire way of life that sparked a deep interest for La, especially when it came to sushi. La’s future wife, Jenni, and her family, owned and operated a local Vietnamese restaurant specializing in Pho. After they were married, it seemed only natural for the pair to combine their two individual loves into one amazing eatery. Just like their marital union, a
merging of their two favorite identities occurred, and soon after Hana Sushi and Pho was born.
Everything at Hana is made from scratch using family recipes and
fresh ingredients. Additionally, the menu is easily broken down with a
side dedicated to Vietnamese cuisine and a side specializing in Japanese fare. Start off with the Goi Tom, a chilled cabbage salad topped with grilled shrimp (or chicken) and tossed with roasted peanuts, fried shallots and a secret ingredient vinaigrette.
An assortment of pickled vegetables and cilantro give this starter a fresh and citrusy taste, and is best scooped up with a crispy shrimp chip. The Crunchy Pork Roll takes a clever and new approach to your basic Asian starter. Rice paper tightly hugs grilled pork, pickled veggies and an entire egg
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