This is the best Vietnamese restaurant in Beijing in the eyes of foreigners. Susu Su Su will hide in the alley of Qianliang West Lane in Beijing, there is no door number, the dark red wooden door is missed if you are not careful, such a low-key door face, word of mouth has made it popular until now. The name of the restaurant is Su Su, a gentle name derived from the Vietnamese specialty "chayote", which is shaped like the Buddha's hands together to represent the devotion of the Vietnamese people. The owners of the restaurant are Amy and Qiao, and the chef is a native Vietnamese. The Vietnamese food here is very authentic, especially the Vietnamese spring rolls, which are very rich in flavor, and there are 8 kinds of fresh spring rolls alone. We recommend a Vietnamese shrimp spring roll, the skin of the spring roll is thin and tough, the vegetables inside are verdant and bright, wrapped in a whole prawn, and some white meat, and the dipping sauce is very delicious. The insistence on using local spices is also a hallmark of the restaurant. Chef Ah Quyen once made a dish of grilled fish with Chinese fennel, and the guests immediately noticed that the taste was wrong, and since then, the restaurant has insisted on using Vietnamese spices. This dish of Jiang Gong Lu Wang Grilled Fish is the signature of the store, and it is not our usual charcoal-grilled fish, but is made with marinated curry fish and deep-fried. In Vietnam, the dish is usually made with snakehead fish, but in Susuhui, the chef uses black fish deboned and cut into small pieces, and the iron plate is covered with Vietnamese fennel to taste. Because the taste of shrimp paste is not acceptable to everyone, the chef changed the sauce to turmeric, southern ginger, fish sauce, garlic, and added a little shrimp paste to enhance the flavor, so it was welcomed by more people. At the same time, the restaurant also introduces new dishes from time to time. Squid cake is a classic snack in Halong Bay, Vietnam, with crispy fried squid sticks wrapped in fresh bay leaves, dipped in fish sauce, and served only at Susu Club; Tom Yum No. 10 Fragrant Chicken is an advanced version of the signature No. 10 Fragrant Chicken, which is only available at Susu Club; The classic dish of Susuhui, lemongrass crispy tofu, is currently only available in the International Trade Center Xiaosusu; Here are a few new dishes that can be tasted at Susu Club and Guomao Xiao Susu: the original grilled chicken wings are original by Chef Quyen, and the tender and juicy grilled chicken wings are served with okra, chili peppers and sea salt, which is exciting and fresh, rich in layers, and is especially paired with the Saigon beer in the store; Vietnamese Passion Fried Shrimp is stir-fried with live sea shrimp, shrimp floss and onion and garlic, seasoned with fish sauce and supplemented with passion fruit to enhance the flavor, the sour taste can bring out the sweetness of the shrimp meat; Steamed bean paste gentian fish and stewed pork ribs with small fish are also very popular, and star fruit salad is a delicacy that can only be tasted in summer. Founded in 2012, the Susu Club in Qianliang West Lane Hutong has not declined for many years, even if it is a bowl of Hue beef noodles, there will be no thirst for MSG water after eating, and the richness of the soup is enough to see that a lot of effort has been made. Entering through the dark red wooden door, there is indeed a cave. The furniture in the store is simple and warm, there are a few tables under the big trees in the courtyard, and when the sun is good, you can even bask in the sun along the wooden staircase to the open-air area on the second floor and admire the bricks and tiles of the Hutong people. Opened in 2016, the store is also small, with a slightly mysterious dim lighting and no lightning spots. The service attitude of both stores is like a spring breeze, the staff are friendly and familiar with the dishes, and will recommend dishes according to customer tastes. It is recommended to book in advance, otherwise waiting for a table is a high chance event.