芽莊越式料理 (已結業)

叫了一個生牛肉牛坑腩河,湯底ok, 起碼味精不重, 但河粉配料選擇不多, 如沒有扎肉河,要另叫一碟$4x的淨扎肉, 另外叫了一碟豬展的小食就認真麻麻,太乾,大部份價錢比一般越南食店貴約20%, 但比較舒適,但服務普通,上哂湯河冇跟棘,甜醬, 上完懞又冇跟sauce ,

我鐘原來快, 早了幾分熟鐘進門. 帶位瞪大眼望住我, 當我問是否未開門, 她答得好寸 - 開門就轉牌啦. 若非約了朋友, 咁做大, 我就走. 不過坐落又唔差. 環境算舒服. 我們坐前面大窗位, 好光猛.食物算中上, 材料新鮮, 美味可口, 可為帶位贖罪!腌蝦捲, 春捲生菜包, 生牛肉湯麵, 香茅牛肉檬都好滿意. 越式咖啡不夠熱. 酸甜醬好味!

行過中環， 發現這店大排長龍， 一定有好東西，後來撥電話才發現，中環店是不接受電話預約，難怪~不死心，打去灣仔店試試，得左，不用排大隊~星期天我們準時到逹，被安排到餐廳近玻璃的位置上， 頭上的吊燈，感覺有點復古，配上白色木框的玻璃牆，很有歐洲風味，亦有點似澳門的古典餐廳feel~我們點了龍脷魚卷: 薄薄的米紙皮紮在外，包著餡料的生菜夠新鮮，魚塊炸得金黃脆口，加上調味的沙律醬， 一口咬下去，4種不同味道質感的食物在口中散開，再加上魚露作為提味， 酸酸甜甜又帶點爽脆鹹香， 令我有驚喜的感覺!安南藕苗蝦沙律: 藕苗即是連接蓮藕與蓮花的莖苗，在其他地方沒吃過，咬開會見到有絲，真的'藕斷絲連'，代表其材料新鮮，配以開邊鮮蝦、甘筍絲和芹菜， 還有惹味的炸蒜、乾蔥及撈檬汁，很酸卻很開胃，但不能吃得多，作為前菜相當不俗。河內生牛＋爽腩粉:一家越南餐館的指標菜就是生牛河粉。這家的湯底很香很清甜，牛肉味很夠，生牛肉算滑，爽腩很腍，河粉亦好嚼口。我的吃法是先將河粉、部份湯及料放在小碗， 加入撈檬汁一同吃，然後剩在大碗內的湯底，就是原味牛肉湯，非常好喝。 49元一大碗算合理， 值得推介。 SAIGON EX

有事跟朋友到灣仔，辦完事後順理成章吃點東西不算太餓，於是兩個人點了香茅牛肉撈檬、香煎釀魷魚、清浣蒸粉包清浣蒸粉包份量頗足，有四大件粉包和幾片扎肉。粉包有豬肉、蝦肉、沙葛、木耳等，配以魚露，鮮香味美。美中不足的是粉包裂開了少許，吃了一口就散開了，粉包有點過厚，不夠軟熟。香煎釀魷魚是將免治豬肉釀進魷魚筒再切片煎的一道菜。朋友戲言此味有點土魷煎肉餅的感覺，的確，魷魚煎後頗乾硬，不易咬開，往往一口吃下只吃到豬肉餅而魷魚圈仍完好無缺… 明白這是手工菜，但五十八元吃五小片土魷煎肉餅好像有點不值。香茅牛肉撈檬是水準之作，難得的是牛肉沒有用梳打粉處理，肉質天然有嚼頭，而且帶點肉汁，十分討好。原來將牛肉點些煎釀魷魚的綠色酸辣汁同吃，味道更佳，此為是次的驚喜小發現此處裝潢清雅，縱然頗為噪雜，仍不失為吃越菜的好地方

One of my favorite spots for vietnamese beef noodle soup! The soup at Nha Trang is one of the best I've tasted and the fish sauce is delish! Beef is not bad, and quantity is okay, however if you get the extra side of beef (+$25), you actually get a huge amount more of beef.Overall, the dining experience is pretty good - the decor is modern, and the place is clean. Other dishes are also good (although some are definitely hit and miss). For example, the tomato soup is good, however, the crepe is r

We arrived at 9:30pm on a Friday evening.The decor is nice, however the layout doesn't allow for privacy and the restaurant appears quite noisy. My wife visited a few weeks ago and said it was noisy on that occasion too.We ordered Soft crab spring rolls, pomelo and prawn salad, and sizzling crepes Saigon (item 801). The crepes weren't available, so we ordered the Hanoi tomato and crab noodle soup (item 401).The soft crab spring rolls were average but good. The pomelo and prawn salad is mainly p

嗰日想食越南嘢，本身想食我食開嗰間至愛不過又想近近哋，近我同男朋友返屋企於是求其啦就芽莊啦男朋友先攞位，我喺公司趕過嚟我個人比較鐘意維多利亞式裝修，呢個係暫時我覺得呢間鋪嘅少數優點之一嚟得食越南嘢就一定係叫pho啦。傳統越南河個湯係用牛血同牛骨髓做湯底，咁先夠濃夠香。香港啲人驚，舖頭就modify一下，用牛血清同牛骨髓。我都預咗冇呢啲嘢嘅喇..點知個湯仲衰過即食麵湯底淡謬謬!!得啲顏色嘅咋同得個鹹字!!再嚟䉀蝦。䉀蝦就普通啦，不過佢俾咗啲basil葉我哋去包，又有啲紫蘇葉正點～!再上男朋友個香茅豬扒凍檬。佢就覺得OK..我覺得一般啦，不過值得一提係個豬扒都唔算韌軟殼蟹米紙都上了其實我嚟呢度最鐘意都係呢個卷卷，不過唔知我係唔係記錯咗呢，我比較鐘意食入面係米粉多過入面係白蘿蔔絲囉..我唔食得白蘿蔔㗎米紙都好軟熟，唔係整起咗待用嗰啲好厚好難咬嗰啲..最後(其實我都唔明，點解啲次序錯晒嘅啫!!)上嘅係今次我第一次試嘅蝦多士..可能我諗住係我食開嗰啲蝦膠加薄薄麵包嗰啲蝦多士，點知..係..唔鐘意啊!!好厚啊!!結論係..唔係近，我會返我愛店度食囉!

It's the 4th Day of the Lunar New Year - a fine sunny Sunday. My Sydney friend & her family were in town. So we decided to meet for lunch nearby Hopewell Center. We passed by this Vietnamese Restaurant and were attracted by the neat & tidy white decor.It was 5 mins to noon & the restaurant was supposed to open at noon. As my friend had done a great shopping so would really want to settle down with the heavy bags first. So I knocked on the door and was received by a man (Later known as the m

This is the second time I have been here for lunch.The lunch menu is very basic which means not much choice, which I guess makes business sense to get people in and out as fast as possible.I had the Pho tai chin, the soup base lack in flavour, noodles were average and meat was nothing special either.I left Nha Trang somewhat unsatisfied. And its not worth the $50.

上星期有日下午, 同同事行左過胡中lift 大堂對出既芽莊越式料理lunch.間野下晝都幾多人, 好彩早d去, 唔係會見到要排隊.第一order 左生醃蝦卷, 4卷40幾蚊, 10蚊卷到, 賣相幾靚, 半透明layer 包住蝦, 青瓜粉絲, 青新可口.第2樣叫左河內生牛肉粉, 30幾蚊, 湯底幾清甜, 幾好飲~@@佢個河粉幾爽, 牛肉都ok, 雖然唔係太生俾你自己浸, 但食落都唔錯,另外叫左碟鵝蛋型既咖啡焦糖燉蛋, 30幾蚊~咖啡味幾濃架, 燉蛋滑滑的, 面層焦糖幾脆又甜甜地, 幾好食.野飲叫左杯咸梅梳打, ok好飲, 但20幾蚊杯, 比較貴~生醃蝦卷, 咖啡焦糖燉蛋要試下~=]

這晚帶朋友去灣仔的芽莊， 試它的越南菜。朋友想吃些特別的食物， 我們便叫了平時我們少食到的菜式。 龍利柳卷:一碟 4 件，魚是炸的，配上脆卜卜的生菜口感一流。加上隱約滲出來，若有若無的魚汁，很好味。 給 85 分 燒豬肉串: 用外表好像大蒜的東西串成，朋友以為是可以吃的，拿上手這麼硬，便知道是不能吃的。肉串有 3 條，好像司華力腸這麼肥。 啖啖肉， 不過味太濃， 吃了會口渴。幸好隨碟有些生菜和青瓜，可以稍微中和一下濃味。或許用生菜包著肉來吃，會另有一番味道。 給 70 分 鑊仔煎薄餅:薄餅脆卜卜，是由麵粉， 少許椰奶和咖哩弄成的。裡面有豬肉， 蝦和洋蔥。小魚兒不吃蝦，以為朋友會吃所以才叫， 但原來他也不吃蝦。於是我們便把蝦逐隻逐隻夾出來， 大約有 10 隻中型蝦球，很是浪費。 結果我們都每人吃了一隻。侍應姐姐說用生菜伴吃，生菜很大片，我們吃得很 「論盡」。結果還是分開吃。或許用手吃會好些 給 75 分 吃了 3 樣菜， 朋友未飽， 再叫多碗生牛河。我只吃了一小碗， 其餘的就他一人 「搞掂」。牛肉切得很薄， 容易入口。河粉挺厚， 易飽肚， 我個人喜歡薄的金邊粉。朋友說湯很

河內蕃茄蟹肉湯檬 $48幾乎每次來這越式餐廳必選這湯粉食，事隔一年多再來這分店，覺得水準不能保持，檬粉太碎，質感爛，檬粉不是條條的粉條狀而是碎條狀的扎肉一般越南扎肉，豬肉碎太多反而是主角的蟹肉卻極之少，蕃茄湯未夠濃湯味河內生牛肉 + 爽腩粉 $46生牛肉薄切吸盡了湯味，有牛腩又有一塊牛筋全部炆腍了，湯底味鮮不妨飲下洋蔥及薄荷葉作配料令湯味清新怡人清浣蒸粉卷 $48扎肉配粉卷，粉卷皮薄肉餡豐富即使是假日，喜歡晚上人流較少可以稍為靜地享用晚飯，餐廳裝修不似越南餐廳與總店中環完全不相同，所以價錢也較貴，服務也欠奉

平日返工食午餐時間只有一個鐘，而芽莊門口條隊又成日都咁長，所以近半年都少左幫襯。上個月突登搵個星期六同屋企人去食，點知水準差左咁多。以前喺門口排隊有個好勤力既姐姐仔寫飛，客人都好有秩序地喺門外等。而家就唔同，不但冇職員理會門外迷茫既食客，顧客更要自行入去餐廳＂報名＂先會有飛；出面根本冇人排隊，非常混亂。雖然餐廳入面係有位，但係都要等成15分鐘先比位我地坐，真係令人費解。埋位落單時，個個都好似唔得閒幫你咁，真係火都黎。除左服務差左，連食物都好唔掂擋：　越南春卷：個餡味道幾好，肉亦切到好碎，不過個皮就炸到唔清唔楚，又厚又唔脆重要係靱既；最差係個魚露汁，味道教得一塌糊塗，唔咸唔甜唔酸，失敗之中既失敗。　蒸粉卷：個餡好明顯係同越南春卷嗰個係一樣，好好食；個皮都蒸得唔錯，唔會太厚；好可惜，冇左個合格既魚露汁，小弟都好難推介比大家。　燒乳豬：肉質其實幾嫩，不過肥膏太多，味道太咸。　軟殼蟹卷：軟殼蟹炸粉太多，味道淡得黎有少少燶，再加上個魚露汁出左問題，如果唔係怕浪費食物，真係唔想食哂碟野。　生牛肉河粉：份量比以前少；味精湯河一碗，勝在牛肉夠薄夠嫩，攞返d味道分。總結：又貴又唔好食，服務態度欠佳，就算

Love this place.I am not sure if the food's authentic, but everything taste delicious to me.I love their pho (with generous serving of herbs, lime and chilli on the side), the fried water spinach with lots of garlic, and the soft shell crab rolls. We tried the Vietnamese crepe/omelette filled with pork...it was delicious! The deep fried spring rolls were decent, but I won't miss it.The braised pork belly in coconut juice (not coconut milk) is especially delicious...the sweetness of coconut juice

The four of us came for a late supper. There is normally a queue outside this restaurant during normal meal times. There were tables free but unfortunately the waiter told us they were already out of Pho, soup hor fun. Well, that is a great disappointment as Pho is a must for a Vietnam meal. Nevertheless, there is usually enough of other dishes we like.We have been to this branch a few times and found it to be not half as good as the one in Central, but we were lazy and we live nearer Wanchai an