The owners of a new Vietnamese restaurant in downtown Orlando named it Le House because they wanted customers to feel as if they were dining at their home. I can’t attest to that authenticity, but I can say that I certainly felt welcomed and accommodated on my visit, even if I wasn’t offered the guest room.
The menu here is more succinct than at other Vietnamese restaurants. Pho is available, as it must be at all local Vietnamese restaurants, apparently by law. But Le House’s menu has a manageable 10 entries instead of the three or four dozen you might be asked to negotiate elsewhere.
But pho is not a specialty of Le House. The young man who greeted me — welcomed me into his home, as it were — suggested two items under the Specialty banner: Nem Cuòn, a springlike roll with cured fermented pork; and Com Gà, or organic chicken.
The Nem was a must, I decided, but instead of the entree version, which comes as a build-it-yourself kit of ingredients, I opted for the no-assembly-required appetizer variety.