Bun Cha Vietnamese (金豪大廈)

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Not ur typical North American style pho, but the more traditional rich broth kind, beef was good, not overcooked like other pho places I tried in hk malls. The boiled chicken salad was very refreshing, we also had the shrimp roll to start. Portion is good for its value.

是日到中環開會，開會開到2點半都未食晏，餓死了。開完打算快手食一餐，本來想去芽莊食碗河粉，但友人介紹附近有間更好味，更足料既生牛河 為左食，行左條奪命大長斜去友人介紹的越南菜。小店位置不就腳，大概20個位，下午茶時段都有半滿，算利害! 生牛河湯底非常鮮味!!正呀，河粉面質亦佳。牛肉薄切，味道屬ok。另加了個我最愛既椰青整體算幾好味。好評

TGIF，同事想行遠D去Soho果邊食，上次行過都想試下呢間越南餐廳，一於就去試下啦!由於係Soho，餐廳係全英文的，不過睇menu既材料都大概估到係咩黎，但就悶D得幾款湯粉同撈檬，隊長叫左個牛肉撈檬試下。$68碗撈檬其實都唔平，不過無諗過大碗成甘，我估係我平時去港式越南餐廳食到既2倍份量 ! 食撈檬係會忍唔住手喪倒魚露撈，呢到都有一大支任倒，個檬少都幾好，仲有少少暖暖地，真係即叫即淥，唔係淥定個麵放係到攤凍，放到個麵硬晒，而且麵身都有檬粉少少爽爽地，唔係削身。個魚露好好味，平時應該有落大量味精，食完一定勁口渴，但呢到既無甘咸之餘，仲要無乜味精，好好。至於牛肉既份量都唔少，總之夠你由頭食到落尾，而且都烤得入味。無諗過Soho都有D甘抵食夾大件既餐廳，雖然$68碗麵唔係平，但係平時食到既2倍，而且味道都幾正宗，不過要食就要行條大斜路，食好野就要付出存勒~

Heard good reviews, came here for a visit. Being an american, Pho is an important part of life and the stander we are used to is different to the HK standard. The pho here lacks the flavour which we are used t. For those who have had great pho, this restaurant will not satisfy you for sure and will not satisfy your pho fix. We keep looking for that pho in Hong Kong, but it seems to be a hard task

是日尖子跟筆者補祝生日, 來到bun cha. 訂了枱, 週五八時多到達, 場內已經full house, 果然很受歡迎. 店內地方不大, 只有二十多個座位, 走著home made 的路線, 較連鎖式的店子有風味. Menu選擇也頗多, 點選了pho bo(HK$68), Pho Ha Noi (HK$78), Cha nem (HK$88), Hot Vietnamese filter café with condensed milk (HK$32). 不消一會, 侍應送上食物. Pho Bo, 即是生牛肉河粉. 分量非常澎湃, 滿滿的一碗, 很足料. 湯底是一碗pho的靈魂所在. 試一口, 真的頗為失望. 湯底牛味不夠濃, 也不夠清甜, 感覺很一般, 跟越南吃過的還有很大的距離. 生牛肉片也不是想像的嫩滑. 由於湯底的不足, 河粉再好也彌補不了, 況且pho 更有發脹的情況, 筆者最終只是吃了三分之一.友人的Pho Ha Noi, 即是新鮮本地牛肉河粉, 聽聞湯底也不見得出色, 感覺也是普通. Cha nem, 即是蝦春卷, 賣相不太吸引, 好像有點炸得過火, 有點燶. 試一口,

Ever since I discovered Bun Cha. I come here at least once a week to get my vietnamese fix. The portions are quite generous and everything is fresh and made by locals. My favorite is the Vermicelli salad bowl. Huge portion and very fresh. There beef and pork chop are my choice of sides. Their Bahn Mi is not bad either. Pricing is very reasonable. If you haven't gone to Bun Cha I highly recommend checking it out!

店鋪細小 常常經過都座滿人 這次六點多去到就好多位 一於入去一試我們點了一湯牛河 乾豬肉檬 和雞肉沙律首先來的沙律份真很嚇我一跳 大到不得了 早知不叫其中一碗麵食 份量大 味道亦好 醒胃跟著的生牛河湯底正 香濃好味最很來的乾檬粉 才料夠 但實在太大份 只好打包回家整體好味 讚

The food here was so amazing! Though it was hard to find at first we managed to work out and climb the steep hill to find this little place! At first it was covered behind a restaurant named Organic 21 but look farther and you'll find it! It's mint green so you won't miss it.We ordered:-spring rolls-Beef pho-chicken phoThe spring roll was AMAZING! Filled with the delicious filling in an original spring roll. And it was totally not oily and greasy!!Next was (drum roll please) the PHO!!!The meat w

This tiny little gem gets crowded, but if you can squeeze in (literally, the place is a tight fit), their pho really hits the spot. Fresh broth and ingredients, plus really flavorful rice rolls. Every table has a little decanter of authentic Vietnamese fish sauce, and three kinds of chilli/seasoning. Finally, the location is frankly superb, in Soho but off a quiet little side-street.

The flavors from this restaurant are great, but the portions are poor -- especially for take away. The beef salad specifically sports an already high price of $82, but when ordered for take away, you'll be lucky to receive just a couple of morsels of beef.

這是近期第二回出發找尋越粉的滋味！來到「Bun Cha」是因為某天晚上跟老公閒逛，誤打誤撞地遇上她。記得那天晚上，小室內坐了滿外籍人士，氣氛溫暖！如酒吧的廚房，由兩位操得一口流利英語的越南利藉女士當大廚。Fresh Lime, Mint with Soda HK$32Fresh Lime with Soda HK$30「Bun Cha」備有四款越式湯粉，七款撈檬，飲品更有越南咖啡、椰青、越南啤酒等。第一時間要來兩杯解渴的飲品，加了薄荷的青檸梳打像極 Mojito 了！越南湯粉必備的青檸與辣椒，色澤鮮艷，彷彿已進入東南亞的境地。我們的午餐到齊了，樣子非常吸引！Pho Bo HK$68Pho Bo 是半生熟的薄切西冷牛肉河粉。一呷湯底，牛的鮮香與鹹度勻稱，是香港人吃慣的越北口味。雖然用上西冷牛肉，但絕不是驚艷，牛肉口感尚可，但牛味確是平乏！Pho Ha Noi HK$78Pho Ha Noi 選用了本地牛肉配上薑絲，湯底較清，沒 Pho Bo 那般濃，並夾雜薑的點點辛口！我們較喜歡本地牛肉，至少牛味香濃，口感亦較為扎實。觀乎兩款湯河，湯底和牛肉都略有不同，各有各的可取，但會否對上您的口味，

One of the best articles I have read online about Vietnamese food cultures, is from http://www.foodrepublic.com/2015/07/01/orange-county-vs-houston-two-vietnamese-food-meccas-in-america-two-very-different-menus/ - over Houston and Orange County in California and the differences. I agree on this totally because over the years and our own cultural divisions, not many did start to appreciate over our own Vietnamese bases, or how over the many decades and numerous immigrants later, somehow in every

素知太太最愛吃越南嘢，故此小弟一直以四圍尋覓好吃的越南菜為己任。得悉遠至在上環鴨巴甸街的這裡有好的pho及越式小食，自己當然便要立刻帶她來嚐嚐....店子就坐落於上山的斜路旁，說老實一個不留神就連走過了龍也不知道已抵達呢....我看這裡大部份掌勺的都是地地道道的越籍婦人。可以預期得到弄出來的東西也應會算正宗了吧....小弟專程遠道而來，為的只是一碗令人賞心悅目可口的Pho bo....粉甫一上桌即喵到湯色水雖未見清澈但味道卻是做得到清甜而不混濁，入喉是相當的令人舒服沒有很重的妖邪味。喝後小弟的喉頭順滑的反應可以證實湯中是沒多下味精的，就算是飲多兩口也不怕；粉條看上去晶瑩通透而帶韌勁，這當然絕非一般淰淰爛爛的港式河粉可以相提並論；牛肉真的跡近是生的全靠熱湯將之弄熟，咬進口中雖牛味未算強但尚算不柴韌。湯內除了有大量的蔥花以外還有一大粿像金不換的葉子在上，再另加上小碟內的青檸及紅椒粒，將它們全置於湯內後口味便是十分之地道了....太太一直愛撈檬多於牛河的....這兒的檬粉質地比起平常吃的較為偏硬而量十分充足；檬粉面上的醃蘿蔔絲、花生碎及炸蒜粒是多至舖天蓋地的；春卷應屬自家包製的味足料多非常的

來到上環逛PMQ, 順便到附近的BUN CHA晚膳。店子很細, 只有10多個座位, 全店由廚到樓面都是女將, 聽聞她們是越南人呢!PHO BO - 雖不是我試過最好的湯底, 但亦很清甜, 是沒有加味精那種清甜。半生熟牛肉嫩滑, 河粉煮得煙韌剛剛好CHA NEM - 炸春卷撈檬, 我吃撈檬是為了魚露, 曾試有些魚露很重味, 很鹹, 吃完後會十分口渴, 幸好, 此處的魚露沒有以上問題, 加多少許都可以啊! 自家春卷料足又炸得脆口。CANH GA CHIEU BO - 牛油雞翼, 炸得香脆, 但略欠少少牛油香, 有點失色呢.還想試 BANH MI, 可惜賣清光...

In Hong Kong, it has been pretty darn hard for me to find a good pho shop. I've heard really good things about Bun Cha from quite a bit of people so I definitely wanted to try it. Bun Cha Vietnamese Cafe & Restaurant is located on a small hill on Aberdeen Street. After a workout, I decided to go see what all the fuss is about. PHO- SHO! The space was small but I got lucky, it was only half full around peak lunch time. The staff all spoke in Vietnamese (that's a good sign!!)Lets eat.Hanoi fried c