Of Delectable Meatball Sandwiches, Refreshing Cococane, Steaming Beef Noodle Soups, Crunchy & Silky Rice Cakes and Vietnamese Ice Coffee - A Weekend in Little Saigon [Thoughts + Pics]

God, I wish I had your dedication to traveling (b/c I’ve got the eating part down… :wink: ).

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Nice report @Chowseeker1999!

I’ve been practicing a little Vietnamese cooking, nothing complicated, just the basics and definitely nothing I’m ready to show. :relaxed: Anyway, this thread is an education.

May I ask, what is this in the Bun Bo Hue?

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Thanks @JeetKuneBao. It’s thanks to your great Little Saigon adventures that we’re able to find many of these places. Thank you again! :slight_smile:

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Hi @TheCookie,

Thank you. :slight_smile: That’s great that you’re diving into Vietnamese cooking! I wish I could master some of those dishes (like making homemade Pho one day). :wink:

The pic you’re asking about is are the Stewed Pig’s Trotters (most of it was submerged underneath). I hope you get to try Ngu Bin’s Bun Bo Hue one of these says, really one of the best bites we’ve tried in years. :slight_smile:

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Yep, if I really want to know what I’m cooking I’m going to have to make that trek to Little Saigon to taste the real.

When I was in Vietnam my Vietnam born girlfriend was afraid I’d get sick :relaxed: so she limited me to simple dishes like thin pork chops w/rice and eggs, simple pho and my favorite part of the day - a morning meal of plain banh mi (baguette) with French cheese or butter and ca phe sua (?) (strong coffee w/condensed milk). We had a couple great shellfish dishes, which being a seafood lover was heaven for me. But we definitely didn’t take a walk on the wild side, so…

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Update 2:

Thanks to the wealth of suggestions from @JeetKuneBao @attran99 @hppzz @Ns1 and others, it was time for another journey to Little Saigon. :slight_smile:

Mai’s Kitchen


I’ve had Mai’s Kitchen bookmarked for awhile now, thanks to @JeetKuneBao’s posts on the place. Looking over the menu, it looks like a generalist, with entire sections of the menu for Pho Noodles, Com (Broken Rice), Hu Tieu (Pork Noodle Soup), Bun (Vermicelli) dishes and more.

But at the back of the menu is the section that made us take notice that @JeetKuneBao was talking about, a “Family Dinner” menu, featuring 39 Vietnamese Family Style dishes that aren’t normally found at most L.A. / O.C. restaurants.

Muop Xao Tom (Sauteed Silk Gourd (a.k.a., “Chinese Okra” or Luffa) with Shrimp and Black Pepper):

The idea was fine: Sauteing Silk Gourd with Shrimp and Black Pepper and Cilantro. Unfortunately when we bit into it, we tasted a bad muddy taste. Looking more closely, the Silk Gourd were going bad. :frowning: We’ve had this at my best friend (from Taipei)'s house before; we’ve eaten it at various Chinese restaurants around the SGV, and it’s never like this. It was inedible. :nauseated_face:

Canh Chua Ca Huac Tom (Catfish Soup with Tomatoes, Herbs and Mixed Vegetables):

Thankfully their Canh Chua Ca, a generous pot of Catfish Soup (kept hot tableside with a heating element), was a complete 180: A bright, vibrant, tart-savory with a touch of sweetness Fish Soup with Herbs, Tomatoes and Mixed Vegetables thrown in. It was warming and nourishing and delicious! :blush:

The Catfish fillets didn’t taste muddy, and the Vegetables and Tomatoes in this Soup were clean and fresh, nothing like the bad Silk Gourd we got in the previous dish. We’d gladly order this again. :slight_smile:

Steamed Rice:

Suon Rim (Caramelized Pork Ribs):

Our server describes this to us as Pork Ribs that are sauteed and coated in a Caramelized Sugar seasoning mixture(!). It was on the sweeter side, sort of like the sweetness in a Sweet & Sour dish, but not as gloppy. But there was still some salinity and Black Pepper. The Pork Ribs themselves were tender and tasty, but the Caramelized Sugar component threw me off.

We’ve only just scratched the surface at Mai’s Kitchen’s Vietnamese Family Style menu, but it shows promise. I’m hoping the Silk Gourd was an aberration, and that their quality is reflected in the delicious Canh Chua Ca (Catfish, Tomato & Herb Soup) and in the freshness and tenderness of their Suon Rim (Caramelized Pork Ribs). We’ll be glad to go back and try more of this menu, but we had other places to visit first, on this trip. :wink:

(Cash Only)

Mai’s Kitchen
9039 Bolsa Ave.
Westminster, CA 92683
Tel: (714) 898-9889

Thuan Thoi Cococane (Revisit)


The Fresh Sugarcane Juice specialist is such a treat for us in So Cal, ever since @JeetKuneBao got me hooked on Cococane, I can’t stop by Little Saigon without a visit! :blush:

Original Cococane (Coconut, Sugarcane, Coconut Meat):

It sounds so simple, but Thuan Thoi Cococane’s OG Cococane drink is what we should all be so lucky to enjoy on a searing hot day! Fresh Sugarcane Juice (you can see them grinding stalks of Sugarcane for your order), Coconut Juice and slivers of fresh Coconut Meat combine to make this ridiculously addictive all-natural drink that is so refreshing, lightly tropical, not too sweet and just one of the best drinks you can get to beat the afternoon heat! :heart:

Thuan Thoi Cococane
14338 Brookhurst St.
Garden Grove, CA 92843
Tel: (714) 717-8750

Mai Phung


Our next stop was Mai Phung, a Noodle specialist that served both types of Vietnamese Crab Noodle Soup (Banh Canh Tom Cua and Bun Rieu) that we were discussing on FTC last week.

As @JeetKuneBao mentioned, Mai Phung has a container of fresh Limes and a Housemade Chili Paste at every table. :slight_smile:

Phan Cha Gio (Eggrolls (5 Pcs + Vegetables)):

Mai Phung serves up their Cha Gio (Vietnamese Eggrolls) with Pork & Crab, which sounded wonderful. Interestingly, though, as soon as we ordered, the Eggrolls arrived within 1 minute(!) of ordering, so clearly they were made ahead of time.

Thankfully, they were still warm-hot, and still had a very crispy exterior. :slight_smile: These were pretty delicious. We’d be happy to order these again.

Banh Canh Tom Cua Thit Heo (Crab, Shrimp and Pork Tapioca Noodle Soup):

I’m definitely a Banh Canh newbie, still learning the differences, but @attran99’s wonderful primer helped us know what to look for (thank you!). :slight_smile: It is indeed a thicker, heartier Soup compared to most Vietnamese Soup Noodle offerings we’ve had in the past. The thicker Soup feels like it’s fortified with Corn Starch perhaps(?), which helps to keep this bowl piping hot, keeping the heat trapped with the Crab and Noodles and Soup.

The Crab meat is tasty, but it’s not Live Crab (which would be unrealistic and totally cost-prohibitive), so it’s a bit more oceanic-leaning, but still has that nice Crab meat essence in each slurp. :slight_smile:

The Noodles in the Banh Canh are really thick. I think @attran99’s description is apt: It’s like Vietnamese Udon. :slight_smile: And like @beefnoguy mentioned, there was a nice meaty, juicy Shiitake Mushroom to help amp up the flavors here.

Bun Rieu (Special Crab, Meatball, Rice Vermicelli Soup):

It had been years since we’ve had Bun Rieu - the other Vietnamese Crab Noodle Soup discussed in the FTC thread last week - but it was enlightening to be able to try it back-to-back with Banh Canh Tom Cua. As @attran99 mentions, unlike Banh Canh, Bun Rieu comes with a plate of Herbs & Greens to add in to the Soup:

And Mai Phung also serves their Bun Rieu with an extra side of Fermented Shrimp Paste:

Which adds an extra dank flavor to the Soup. When added all together, Herbs, Greens, Shrimp Paste and the base Bun Rieu Soup, you have this delicious concoction that is much bolder, brinier, funkier than Banh Canh. It’s a totally different animal.

And unlike Banh Canh, Bun Rieu comes with Rice Vermicelli Noodles (instead of the much thicker Udon-style Noodles in Banh Canh). There’s Fried Tofu, cooked down Tomatoes, and the Crab Meat in Mai Phung’s Bun Rieu is encased in blocks of something like a “Fried Crab Tofu”.

This was pretty tasty, and I agree with @Ns1 that I wish there were more of those Crab Tofu pieces in this bowl. :slight_smile:

Both the Banh Canh and Bun Rieu cost $10.

(Cash Only)

Mai Phung Restaurant
8415 Westminster Blvd.
Westminster, CA 92683
Tel: (714) 890-1155

Ha Noi Avenue (The Avenue)


Continuing our Little Saigon excursion, just across the street from Mai Phung is Ha Noi Avenue (or “The Avenue”).

In looking over the menu, we discovered an entire section of Com Mon Dac Biet, which our server explained to us were Vietnamese Family Style dishes(!). They had 25 or so of these dishes, with things like Canh Chua Ca Thi La (Deep Fried Anabas Fish, Sweet & Sour Soup with Dill), Canh Rau Day, Mung Toi, Muop Nau Cua (Spinach Soup with Crab Meat, Sponge Gourd and Herbs), Thit Dong Dua Chua (Jellied Pork with Pickled Mustard Greens) and more.

Canh Dua Chua Nau Suon Heo (Pork Rib Soup w/ Pickled Mustard Greens):

The Pork Rib Soup was piquant-savory, some nice heat from the Chilies, with a nice aromatic backnote from the Cilantro and Green Onions. Unfortunately, the Pork Ribs themselves tasted old / reheated. :frowning:

But we’re here for something else…

Nem Ran Cua Be (Ha Noi-Style Crab Egg Rolls Served with Vermicelli & Vegetables):

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Yes, it looks like Ha Noi Avenue serves up a Hanoi-Style Crab Egg Rolls! :open_mouth: And, “yes” that is Crab Roe(!!!) with Crab Meat in this Hanoi-Style Egg Roll! :open_mouth: Taking a bite:

Beautiful oceanic creaminess from the Crab Roe and Crab Meat, combined with a shatteringly crisp crunch from the Egg Roll exterior, nicely fried! It is delicious! :heart: (@PorkyBelly @J_L @TheCookie and others)

Darn it @Ns1 @attran99 @hppzz @JeetKuneBao why’d you hide this delicious Vietnamese dish from us for so long?! :wink: :smile: :stuck_out_tongue: (j/k). I regret not knowing about Vietnamese Crab Egg Rolls until now. But I’m glad we now know.

Our server explained to us that the Vietnamese customers like to eat this 2 ways: Either wrap it with Lettuce & Herbs and dip it in the Fish Sauce & Pickled Radish & Carrot Dipping Sauce, or some like to tear up the Greens & Herbs, add some Rice Vermicelli and pour some of the Fish Sauce & Pickled Radish & Carrots into a bowl and mix it all together and eat it with the Crab Egg Rolls.

A huge thanks again to @JeetKuneBao for the recommendation! :blush:

(Cash Only)

Ha Noi Avenue (The Avenue)
8432 Westminster Blvd.
Westminster, CA 92683
Tel: (714) 898-8838

Banh Mi Cho Cu (Revisit)


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A favorite of Das Ubergeek from our old board, our Vietnamese Meatball Sandwich was so good from our last visit, that we had to stop by again to make sure it was consistent. :slight_smile: Banh Mi Cho Cu is an old-school Vietnamese Sandwich Shop, with 2 older Vietnamese women who don’t speak much English but will gladly make you a delicious Banh Mi of your choice from the simple menu on the back wall.

Banh Mi Xiu Mai (Meatball Sandwich):

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Banh Mi Cho Cu bakes their own Baguettes fresh, multiple times a day, and it’s apparent from the first bite: Light, airy, good crispy-crunch on the exterior. But it’s their Xiu Mai (Meatballs) that really make this Sandwich sing: Just like our previous visit, the Xiu Mai are moist, juicy, tender, meaty. It leans more cloud-like than dense, and it tastes freshly made (that day), not reheated or leftovers like some places. And the seasoning is perfect, lightly porky, savory, a touch of sweetness in the Sauce, and it just combines together to make one of the best Banh Mi we’ve had! :heart:

Banh Mi Cho Cu makes our favorite Banh Mi Xiu Mai (Vietnamese Meatball Sandwich) locally. I can see why Das Ubergeek and some of our other veterans on our old board liked it so much. At $3.75, there might be some folks who complain about this price, but it feels very fair, especially considering cost of living, and just how delicious the Sandwich is. :slight_smile:

(Cash Only)

Banh Mi Cho Cu Bakery
14520 Magnolia Street, # B
Westminster, CA 92683
Tel: (714) 891-3718

Banh Canh Que Em & Que Anh


As we opened the menu, it was indeed as @hppzz had said: Banh Canh Que Em & Que Anh serves over 30(!) different types of Banh Canh Noodle Soup! :open_mouth: This seemed encouraging.

Banh Canh Dac Biet (Udon with Fresh Jumbo Prawn, Crab Meat, Fried Squid Paste, Deboned Pork Leg, Shrimp Ball, Fried Fish Paste):

When it arrived, it looked stunning, especially the massive Jumbo Prawn. Sadly, the Jumbo Prawn was overcooked. In addition, this is the first time we’ve had Jumbo Prawns that when you cracked them open, revealed a pitch black digestive tract, spilling out. :frowning: We’ve seen some unbutterflied frozen Shrimp having this, but in this Jumbo Prawn, you’re expecting it to be like the Live Spot Prawns served at Hong Kong Seafood restaurants, or perhaps an amazing Amaebi, but here, the black digestive tract’s contents were pretty offputting. :frowning: Cleaning around that, rinsing with some water and cleaning with our napkins, the Prawn meat itself was sweet tasting, but overcooked.

Thankfully the rest of the Banh Canh dish was delicious: As with Mai Phung’s version, the Banh Canh here has a thicker, heartier Soup. You can choose between a Clear Soup or Thick Soup on the menu. We went with “Thick Soup” since our server recommended it.

It’s a mild, lightly savory and there’s a nice brininess from the Crab Meat running throughout the Soup. I liked the Fried Squid Paste, Fried Fish Paste and the Shrimp Ball as well.

Banh Canh Que Em & Que An
14500 Brookhurst St.
Westminster, CA 92683
Tel: (714) 418-1600

Quan Bun Co Giao Thao


Down the street from Que Em & Que An is Quan Bun Co Giao Thao, located inside of a Ramada Inn Motel(!). Walking in, it looks like they take over for a night club by day, as the decor has a total cheesy '80’s vibe: :slight_smile:

Bun Rieu (Special Crab Cake Soup, Tomatoes, Pork Blood, Diced Tofu and Crab Cakes):

Of the Bun Rieu places we tried on this journey, Quan Bun Co Giao Thao had our favorite version of the Bun Rieu Soup, made from a Pork Bone base. There was a nice oceanic wave here as well, and their Crab Cakes / Tofu blocks were deeply briny (in a good way), funky and the Pork Meatballs were also pretty balanced in terms of spicing. :slight_smile:

The only quibble we had was that their Vermicelli Noodles were overcooked and soft, really broken up, so you didn’t really get that much of a bowl of Noodles / slurping experience.

Overall, it was another great trip to Little Saigon, being able to explore and learn a bit more about 2 unique Vietnamese Crab Noodle Soups with Banh Canh Tom Cua and Bun Rieu. Between these 2 styles, I totally agree with @Ns1 that Bun Rieu seems to be more flavorful, but there are still many more places to try. :slight_smile:

I’m still craving more refreshing Cococane, want to try more of the Vietnamese Family Style dishes at Mai’s Kitchen, still tasting the moist, tender Pork Meatballs in Banh Mi Cho Cu’s Banh Mi Xiu Mai (Meatball Sandwich), and those Hanoi-Style Crab Meat & Crab Roe Egg Rolls! (Thanks again @JeetKuneBao @Ns1 @attran99 @hppzz @beefnoguy and others for your great suggestions!)

Quan Bun Co Giao Thao
(inside Ramada Inn Motel)
10022 Garden Grove Blvd, Garden Grove, CA 92844
Tel: (714) 595-9917

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Nice visit!!!

Next time at Mai’s try the Carmelized Catfish!

I am glad you enjoyed the Canh Chua, the Hanoi style crab egg rolls, and Bun Rieu’s broth

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What a great adventure!
My family is from the south, so you just taught me something new with the Ha Noi Crab egg rolls. I’m going to have to get some next I find myself down there.
So glad you enjoyed yourself in your southern journey.

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Thanks again @JeetKuneBao! It was thanks to you and your great suggestions. :slight_smile: I’ll definitely try the Caramelized Catfish next time. Thanks. :slight_smile:

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Caramelized catfish is a childhood favorite of mine. Mom rarely makes it anymore, but Garlic & Chives makes a version that comes super close. Their version is sweeter than hers.

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Hi @attran99,

Thanks! Seriously it was thanks to your great info on the differences between Banh Canh and Bun Rieu that we were able to appreciate these restaurants even more. :slight_smile:

It seems like as you’ve all said, that the great versions of Banh Canh and Bun Rieu are at home with your family’s home cooking. None of the Banh Canh that we ordered looked as amazing as the homemade version that @hppzz posted.

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There are even very few home versions that look as spectacular as @hppzz.

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@Chowseeker1999 you both are too kind, now I’m afraid to invite you over for a bowl :laughing:

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Thanks @hppzz! If you ever run across noteworthy versions of Bun Rieu or Banh Canh (outside of your homemade verisons!) please let us know. :slight_smile: (And thank you again for all your help and advice!)

Update 3:

Since our beloved @attran99 was asking about the state of Little Saigon mom & pop shops, and if they were open or not during the pandemic, we decided to drive through Little Saigon and do a Takeout Journey to report back on if these shops were open or closed.

(Note: As @attran99 posted, with the almost zero traffic these days, it took us only 35 minutes to get to Little Saigon!) :open_mouth:

Banh Mi Cho Cu Bakery (Revisit)


Banh Mi Cho Cu is open during the pandemic.

A favorite of Das Ubergeek from our old board, we’ve been stopping by once in a while for their Banh Mi Xiu Mai (our favorite item from the menu).

Banh Mi Xiu Mai (Meatball Sandwich):

We were the only customers in the shop (around lunch time during the weekend). The Xiu Mai (Meatballs) were as delicious as usual: Cho Cu’s Vietnamese Meatballs are probably some of the most balanced Xiu Mai we’ve had in a Banh Mi Sandwich locally. Many places are way too sweet, or too dense. At Cho Cu, it’s tender, savory with a touch of sweetness, good marinade and Sauce as well. :slight_smile:

Their Baguette Bread on this visit was a miss: It wasn’t bad, but not up to their usual standards. It had a bit more chew to the Baguette, and wasn’t as airy as usual. Perhaps the lack of customers / low turnover is contributing (as they usually bake multiple batches of Baguettes in-house throughout the day)?

Still at only $4.50, and with good tasting Xiu Mai (Meatballs) and other bright, fresh accompaniments (Radish, Carrots, Cilantro, Jalapeno), it was still a good Sandwich. We hope this mom & pop shop survives and we can be back when they have higher turnover of Baguettes.

(Cash Only)

Banh Mi Cho Cu
14520 Magnolia St B, Westminster, CA 92683
Tel: (714) 891-3718

New Duong Son BBQ (Revisit)


Happy to report that New Duong Son BBQ is open as well! :blush:

Social distancing in place:

And they were serious about it. They only let in 1 customer at a time to order and get their food before the next customer could walk in.

Heo Quay (Crispy Roast Pork):

PSA:

  • New Duong Son BBQ’s Crispy Roast Pork needs to be eaten ASAP. It will not survive the car ride back to the Westside.

Taking a bite: Gorgeously crunchy Roast Pork Skin! :heart: Then the lean Pork meat was more tender today than our previous visit. It’s still on the meatier side, a different style of cutting than many Hong Kong BBQ Roast Pork Belly treatments, but this was SO GOOD! :heart:

Huge thanks again @Dommy @PorkyBelly @Ns1 bulavinaka. :blush:

Xa Xiu (Honeyed BBQ Pork):

Their Honeyed BBQ Pork is their Vietnamese take on Hong Kong BBQ, it’s actually more tender and moist than many San Gabriel Valley Hong Kong BBQ joints we’ve tried over the years(!). It’s fine, and this dish will survive the car ride just fine (as it’s not crispy / fried).

New Duong Son BBQ is probably our favorite place to pick up a Hong Kong-esque BBQ Roast Pork and Roast Duck and Honeyed BBQ Pork in Orange County so far, a nice little mom & pop shop, friendly service, and outside of Ruby BBQ’s legendary Roast Pork Belly, New Duong Son BBQ might be our 2nd favorite in So Cal.

(Cash Only)

New Duong Son BBQ
9211 Bolsa Ave., # 115
Westminster, CA 92683
Tel: (714) 901-1600

Ba Le Sandwiches (Westminster)


While we’ve been to a “Ba Le” Banh Mi shop up in the San Gabriel Valley (and it was rather mediocre), thanks to a strong recommendation from @bruins for a Ba Le Sandwiches in Westminster, we stopped by to see how it compared.

First, the good news: Ba Le Sandwiches (Westminster) is open during this pandemic. :slight_smile:

It looked like a mother & daughter running the restaurant, both were wearing masks and we were the only customers in the store.

Walking in, you could see them running a rotating oven, baking more fresh Baguettes, which was a good sign.

#3: Banh Mi Ga (Chicken Baguette (Hot)):

Taking a bite, shatteringly crisp, airy Baguette! :open_mouth:

It was so light and airy and tasted freshly baked. It was outstanding! :heart:

The Ga (Chicken) was moist, tender and with a good Soy Sauce-based marinade, with a touch of sweetness. Add to that bright, crisp Radish and Carrots, Cilantro and Jalapeno and you have one of the best Chicken Banh Mi Sandwiches that I can remember. :blush: (@TheCookie @attran99 and others.)

#1: Banh Mi Thit Nguoi + Bi (Cold Cut + Shredded Pork Baguette):

I love Vietnamese Shredded Pork Skin (Bi), so I asked the cashier if I could add it to the #1, and she said, “OK, no problem!” :slight_smile:

Confession: We’ve been rather disappointed with the far too many Cold Cut Banh Mi Sandwiches in recent memory. Many of them taste of refrigerated funk, or have an off-taste, or are rubbery and just OK. We were prepared for the worst…

Incredible! :open_mouth:

The fresh-baked Baguette is again, shatteringly crisp(!), it is almost cloud-like, the lightest Baguette we’ve had for a Banh Mi that I can remember.

Then the Cold Cuts with the Bi (Shredded Pork Skin) was savory, meaty, like a good Mortadella. It wasn’t funky, or off-tasting. Just a good, light porcine flavor, the Bi (Shredded Pork Skin) tasted fresh and added just a bit of textural contrast.

One of the best Banh Mi I’ve ever had! :heart: :blush: :heart: (@PorkyBelly @J_L @Ns1 @A5KOBE @attran99 @hppzz and others.)

I remember some other FTC’ers mentioning “Ba Le Sandwiches” in Little Saigon a long time ago, but I always thought it was just a branch of the mediocre San Gabriel Valley “Ba Le.” Nope. :slight_smile:

This Ba Le Sandwiches in Westminster looks nothing like the SGV one, and is leagues better: Incredible airy Baguette (and you can see them baking fresh Baguettes throughout the day), a good savory Chicken in the Banh Mi Ga, and their #1 Banh Mi Thit Nguoi + Bi (Cold Cut Baguette, add Shredded Pork Skin) was one of the highlights of this journey! I regret not stopping by sooner. Thank you again @bruins @JeetKuneBao and others. :slight_smile:

Ba Le Sandwiches
9152 Bolsa Ave.
Westminster, CA 92683
Tel: (714) 891-9424

Thuan Thoi (Cococane) (CLOSED)


Sadly, one of our legendary FTC drink shops that @JeetKuneBao discovered has CLOSED due to COVID-19. :sob:

I really hope Cococane comes back after the closure. Currently, this is one of the biggest drink shop losses in Little Saigon that we’ve heard of. :cry: @JeetKuneBao @J_L @attran99 @hppzz @Ns1 @PorkyBelly @A5KOBE and others.

Thuan Thoi Cococane
14338 Brookhurst St.
Garden Grove, CA 92843
Tel: (714) 717-8750

Ha Noi Avenue (The Avenue) (Revisit)

Ha Noi Avenue (The Avenue) is open during the pandemic for Takeout Orders Only.

Nem Ran Cua Be (Ha Noi-Style Crab Egg Rolls Served with Vermicelli & Vegetables):

It’s normally served cut up into quarters, but they just serve the whole larger Hanoi-style Crab(!) Egg Rolls uncut.

  • PSA: These should be eaten immediately in the car. They do not survive a car ride back to the Westside.

The first bite:

Crispy, crunchy, piping hot. There’s a beautiful brininess from the Crab meat, and you get Crab Roe(!), just like before. There’s some marinated Ground Pork as well, and the whole thing, when eaten with the pristine Vegetables & Herbs they packaged makes for one of the best Vietnamese Egg Rolls we’ve ever had! :heart: :blush: :heart:

I love these Hanoi-style Crab Egg Rolls at Ha Noi Avenue. Another highlight of our journey today. A huge thanks again to @JeetKuneBao!

(Cash Only)

Ha Noi Avenue (The Avenue)
8432 Westminster Blvd.
Westminster, CA 92683
Tel: (714) 898-8838

Ngu Binh (Revisit)


Ngu Binh is open! :slight_smile:

They won’t even let you into the restaurant. Instead, you are greeted at the door (w/ a table blocking the entrance) by an order taker, and you can place you order right there (or call ahead). When it’s ready, they will deliver the food to the front door, one customer at a time.

They currently only serve 1 size (large) for their legendary Bun Bo Hue.

Bun Bo Hue Dac Biet (Spicy Hue Style Beef Noodle Soup):

First, as a PSA:

  • Ngu Binh’s Bun Bo Hue (Spicy Hue Style Beef Noodle Soup) does not survive a long car ride back (sort of).

Ngu Binh’s staff does a great job of packaging everything separately (even the Noodles), which remain rather springy after a ~40 minute car ride.

However, part of the magic of Ngu Binh’s Bun Bo Hue is it’s served piping hot, with a layer of even hotter Chili Oil. So after taking it back home, quickly putting it into a bowl, adding the Herbs (which were pristine and so fresh and bright (love the Banana Flowers!)), and mixing it all together…

The Beef Noodle Soup was already lukewarm. :frowning:

We soon realized (too late), that reheating the Beef Noodle Soup and then adding everything together might be the trick that saves it? If anyone has a good recommendation for how to revive the Soup / overall taste, please chime in (@attran99 @JeetKuneBao @hppzz @Ns1 and others), thanks!

However, even lukewarm, there was enough magic in the bowl. You could still taste the deep savory beefiness in Ngu Binh’s Bun Bo Hue. The slices of Beef Brisket, the Stewed Pork Foot, cubes of Pork Blood, the Housemade Pork Sausage were all very good still. :heart:

Perhaps the winning move next time might be: Bring Your Own Soup Bowls (BYOSB) (large size) and after getting the order from Ngu Binh, quickly construct everything in your car and enjoy in the empty parking lot. :wink:

I’m looking forward to the day we can enjoy the incredible Bun Bo Hue straight outta the kitchen, in the restaurant, but until then, those that live closer to Ngu Binh have a good way to enjoy their Spicy Hue-Style Beef Noodle Soup.

Ngu Binh
14092 Magnolia Street
Westminster, CA 92683
Tel: (714) 903-6000

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So thrilled! Thanks for the recon mission, @Chowseeker1999!
I have been craving banh boc loc la and some DIY banh mi at home. I know where I’m headed next weekend!
The Ba Le folks are so nice! Try asking if they can do a yolky egg inside any of their sandwiches.
With regards to reheating BBH, I would get home and reheat just the broth until it simmers. Build your bowl with the noodles and accoutrements before pouring in the hot broth. It’s not perfect, but it’ll do in pinch. For folks who get pho to-go, have them leave your pho noodles raw. You can use a mesh strainer to hydrate/cook them at home as you reheat the broth. I learned this from my Mom growing up…before she tried a hand at making pho herself…FYI, she found it to be too much work and went back to getting takeout pho. She refuses to use the InstantPot she asked me to get her two Christmases ago.

P.S. I grew up eating New Duong Son BBQ. Many crispy pigs have catered our family meals. If you enjoyed the BBQ pork, I would also suggest asking for a cup of sauce to take home…it’s great to douse over some fresh rice…maybe add some pickled mustard greens for acidity and crunch. It’s been a while, but we switched over of Lien Hoa over the years.

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Nice visit!!

I mine as well say it Little Saigon Ba Le is the best Banh Mi shop in LS, when you consider all things, they make everything!! Also of note you can also buy their mayo and pate to go

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WOW!! That’s quite the spread still at New Duong Son BBQ!! Glad they are still open and bringining it! Sad about CocoCane. One of the last things we did was take a Little Saigon Tour with friends for Bahn Xeo. We hit Cococane in the middle of the trip and it was a dream! Looking forward to heading back after all this.

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Hi @attran99,

Thanks for the tip on reheating Bun Bo Hue! I’ll try that next time. :slight_smile:

And I definitely want to try the Egg Banh Mi next time at Ba Le. And great tip on how to best enjoy Pho to go. :slight_smile:

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Hi @JeetKuneBao,

Thanks again for all the great recs. :slight_smile: I really hope Cococane is OK.

What’s your favorite sandwich at Ba Le Westminster? Thanks. :slight_smile: