Saturday 19 Apr

Permanent parking, mobile food

A plan to create a permanent food truck park in Midtown passed the Downtown Design Review Committee (DDRC) on April 17. The creator, Hunter Wheat, based it on other permanent food parks around the country, including places like New York, the Dallas/Ft. Worth-area and Austin, Texas.
04/18/2014 | Comments 0

Smooth pop

Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
04/16/2014 | Comments 0


No single holiday has done more to ruin the reputation of eggs than Easter.
04/16/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.

— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0

OGK7 eat: Dollars to doughnuts

While the idea of fried dough may or may not be American in origin, the traditional ring-shaped confection that we know and love does originate here. According to The Smithsonian, doughnuts were created by an enterprising New England sailor’s mother who wanted a way to store and transport pastry. Regardless of its origin, the doughnut is a modern favorite.

— by Devon Green, photos by Mark Hancock and Shannon Cornman 

04/02/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Lido Restaurant
Restaurant Reviews

Lido Restaurant

You won’t actually be on a cruise, but life’s a beach at this Vietnamese restaurant.

Greg Elwell January 18th, 2012

The Internet is a funny place. Ask a question and, most often, you receive a bunch of different answers with a lot of varying justifications.

Should I wear this T-shirt? Can anybody name a Jonas Brothers song? Did you smell that?

And yet, when I asked people what they like at Lido Restaurant, one of Oklahoma City’s oldest Vietnamese restaurants, they spoke as one in a voice that could shatter mountains: They said unto me, “Yea, Greg, get the vermicelli bowl. Be it chicken, pork or fried spring roll, verily, thou shalt say, ‘Yeah, that’s pretty good.’”

They spake it true. Honestly, I’ve been to Lido a number of times over the years, and I just never found for myself a dish that I was excited to get again. Granted, I was ordering off the Chinese menu, which is fine — but that’s not why you go to a Vietnamese restaurant.

This time, armed with the knowledge from Twitter, I finally ordered correctly. We started with fried dumplings ($4.55) that were pretty good, but kind of paled to the big boost of flavor in the hot-andsour soup ($3.95, bowl). It’s so nice to go someplace where they do it right. The soup was hot; it was a little sour. But mostly, it was delicious. Served on a cold, rainy day, it instantly went to work warming my body and waking my taste buds.

Hot-and-sour soup, vermicelli bowl and spring rolls at Lido

My friends and I got vermicelli bowls, which come with a variety of toppings. While one friend went with fried spring rolls ($3.95) another got the chicken ($3.35), I decided on the “KFC Famous Bowl” of vermicelli: the combination ($10.95). It had beef; it had chicken; it had shrimp and pork and a fried spring roll.

And one look at that meaty mess and Lido had me.

The bowls can be all mixed up, but it doesn’t mean a mélange of overlapping flavors. At its heart, the vermicelli bowl is about tender noodles, crisp cucumber, mint and bean sprouts. Pour over the mild, slightly orange nuoc nam (fish sauce) and it all comes together.

Being the gluttonous sort, I also wanted to try the “Vietnamese curry beef (hot),” because I like almost everything in that title (except for parentheses, which I hate using even now). The flavor was nice — sweet of the coconut milk, green curry and little bites of beef — but I don’t understand in what world this is considered “hot.”

There’s plenty more to the menu, hummus but I feel like most of it can be had elsewhere with better results. The pho I had at Lido lacked both the temperature and punch I find at Pho Lien Hoa and Pho Thai Nguyen. The dumplings were good, but I think Grand House does them better.

If that sounds like I’m picking on Lido, I don’t mean to. Honestly, I’m just glad my Lido losing streak is over. I’d always wondered what it is that made this a must-stop for so many Oklahomans, and now I know — the vermicelli bowls are top-notch and their hot-and-sour soup is the best I’ve had.

And it’s those that will bring me back again. Yea. Verily.

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

Photo by Shannon Cornman

  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5