Cô Thành (已搬遷) 新店位置

午餐時間，人龍不短，等了大概半小時才能入座，待應很 hyper, 唔知以為自己去咗迪士尼，但尚算殷勤，裝修很有越南街頭味道，坐得好迫。食物沒有想像中好，份量少，定價貴，吃唔飽，但 gimmick 十足。可以一試，會唔會再回頭就好難講。冇樣嘢太突出，除咗價錢外。好似同媒體介紹有D出入。選擇也不算多

It has been a while since we had our “dinner for two”, finally we can make time to meet and I have been craving for a good Banh Mi (Vietnamese baguette) in Hong Kong after my Viet trip early this year so I suggested to go visit a newly opened viet resto in Central.While there was a queue for 3 , two of us could manage to fill in the last table at the counter for 2, i wanted to try both the noodle and the Banh Mi so we decided to order two bowls of noodles and then a Banh Mi to share, together wi

今日3個人，又再嚟試越南粉，因為我地都唔係大食一族，所以多個人就可以叫多份春卷試。為咗唔洗排隊，當然係1:45左右先去到啦。上次試完Bün mäm，今次試Bün Thái，魚蛋質地同上次唔同，冇咁彈牙。蝦有3隻，都係唔洗拆殼，不過細隻咗。墨魚圈好甜。仲有3塊牛肉，但浸得太耐，冇咩味道。湯有少辣。成碗都算唔錯嘅。Chà Giò 我同兩位友人都食唔到，入面包住啲咩，但口感非常實在，好食。但係得5條，好難分得均衡囉。Cà phê süa dá 咖啡味唔濃架，但係有香味，飲完條氣都唔會唔舒服。我平時飲咖啡實反胃。同事飲 Düa，呢餐都覺得好飽。3個人埋單 $539。

Real authentic Vietnamese food! The Bun Bo Hue is amazing, with depth of flavor, and a perfect balance. The Banh Mi bread is fresh and crispy, with the right amount of heat and delicious cold cuts. The staff is very nice and efficient, with not much of a wait to order and food to arrive. Definitely will be back again and often!

好耐冇寫食評, 呢間真系唔寫唔得...門口有人龍,未到12點正都唔俾人入室內等, 要有心理準備日灑雨淋.天時暑熱，等到身水身汗，諗住坐入d涼冷氣降溫，點知原來黎得早,排得前,無得揀位.一入去已經好無禮貌, waiter指定要我和朋友要坐近門口bar檯。坐底，唔好諗住有人會serve你，個個都好似黑面神咁，想問下個幾款麵有咩分別, 就問 bar 檯後面分餐為人兄, 佢只出佢隻右手  -- 萬佛朝中手 (佢俾我系 Stop 意思), 人兄忙緊, 唔想答問題, 之後亦冇回頭問客人想要乜.注意: 餐牌只是一張紙, 完全沒有提及收10% service charge.  但系埋單有.如果有,但系寫越南文, 咁你教我!唔明, 有篇英文食評話冇service charge?! 識老細?!好機械式出品, 粉條似足普通米線, 高人先食到分別...呱.  湯底, 就真係好個人喜好. 但我和朋友都知唔會有下次.  粉條份量參差.  男生食到份分得少就自己再諗,大食女生都係.98蚊加一系中環,  識揀應該知點揀.就當我地中伏－次.總然之, 由分餐個人兄出佢個隻萬佛朝中手, 巳經冇好感.

I fan girl Anthony Bourdain. I've read all his books. Avidly watch his tv shows especially No Reservations.  Making notes to myself to visit these places he ate at. When I first moved to Hong  Kong, I literally followed his episode of Hong Kong and tried to find all the places he ate at. It is the way he explores  food on his travels is how I model my foodie travel adventures as well.In an episode of No Reservations, Anthony Bourdain visited Ho Chi Minh and ate at a street side noodle stand owne

久違了嘅好天，係中山公園曬完太陽就去搵食啦友人嘅友人介紹呢間pho名物咁就由上環步行到九如坊排隊外貌唔起眼，裝修卻花心思女店員係我哋坐低會介紹有咩係賣曬😂Pho有三款，最想食果款賣曬😂咁就食另兩款牛pho有牛腩有肥牛有牛丸有扎肉包魚肉粉係米線但湯是濁牛湯上年到河内一遊，牛河嘅湯底會較清唔知係咪因爲南北越關係，呢道嘅牛河我唔覺得似越南食到嘅味道牛腩嘅肥瘦比例係80-20可以話係全肥膏，唔係好甘香，只覺肥膩另一款係酸酸哋嘅湯河内有食過味道類似，當時只有蝦，米線同酸湯呢道嘅蝦大隻，有魷魚Menu枱紙寫住70% ingredients係hand picked by the team咁個魚旦可能係30%嘅漏網之魚，真係幾失望，希望店主係魚旦用料方面留意一下，果三粒魚旦真係唔係好，可惜滴滴咖啡不過不失唔似係咪呢間係人氣小店，店主都好進取咁將四人位強行加至六人坐位，逼到要夾住手咁食，可惜可惜一碗粉98，加埋一110呢間舖頭真係no next time lu

一間完全零裝修無餐牌全英文溝通的小店每碗湯粉接近一百，再加小吃及飲品接近二百.....門外依然出現一條長長排隊人龍！Bún bò Huế $98順化牛肉粉 --牛丸、牛腩、魚卷，切幼絲的檸檬草，大量的蔥花及香葉，炸過的乾蔥。湯頭的味道微酸帶甜充滿牛骨香。而粉則像比較幼及硬身的米線。Chả giò 春卷---$58--不是網紙皮而是普通春卷皮，饀料以芋頭為主，入口香脆微辣不油膩。是香港從未出現過的越南味道，接不接受都幾兩極。我就好有興趣再去試埋個見到人地食都覺得幾正的Bánh bao。

既然店方寫越南語與英語，那我就寫個中文食評，博你不懂閱讀。首先，排隊時不會先告訴你，有何種食物已售完😏，等到你費時排完隊，坐下了，才悄然告訴你。一個牛肉麵，牛腩而言，有件是半肥瘦狀，確是不錯。但有件全然肥膏，再吃下恐防又會吃滯這個湯底無疑較佳。一個海鮮麵，湯底鮮味甚為不好聞。蝦還算可以，至少不梅，還脫了殻。魚蛋腥而不彈牙，質感其質，比陳記、公司附近的魚蛋店也要差，真慘，還要有三顆。湯底有香茅，好像經常吃到滿口鬚髮般除了女店員外，其他店員均沒甚麼禮貌：（1）將碗子重力敲到桌面、（2）收錢單手拿了便走、（3）還有少許麵條在碗子內便示意「可以收碗嗎」。$98一個碗，加一服務費，坐膠椅，沒靠背，食完8成會有店員過來示意或嘗試收碗。如果未試過，可能會貪新鮮，但我嚐過一次，已覺太多並感後悔，白白浪費了金錢。

越南菜係one of my favourite，可惜香港冇乜高質選擇。聽講依間最近開既餐廳標榜自己賣正宗越南湯麵，黎開中環就行上黎會會佢由唔起眼既木門入去，滿室都係越式湯河既香味！右手邊係吧檯，再入有幾張4人檯，全店只有大概25個位，中午食飯時間等左一陣間。吧檯旁邊放左架越南街邊檔車仔，好得意，唔知係咪嗰邊運過黎既呢？因為當日仲係soft opening，所以只有牆上既越南文menu，侍應會主動埋黎講解比你聽。只供應三種湯麵：Bun mam(雜錦海鮮)，或叫做Vietnamese Gumbo；Bun Bo Hue(牛肉)；Bun Thai(侍應話係泰式越南麵)。小食有炸春卷、bahn mi(越式法包)。而飲品要另加，冇set，除左汽水檸水之外仲有新鮮椰青同滴漏咖啡同朋友嗌左兩個Bun mam，再加一客春卷share。春卷包住滿滿既豬肉，調味岩岩好又炸得香口，上嗰時仲係辣口既，好食Bun mam喺吧檯嗰邊即整，有兩隻蝦、魷魚、兩粒炸魚蛋、豬腩肉切片，仲有秋葵、菠蘿、同輕輕炸過既茄子，好豐富！麵線似米線既粗幼；蝦尚算鮮甜；魚蛋唔係食開嗰啲港式彈牙魚蛋，口感淋啲，魚味都夠既；最好食係菠蘿，可

最近九如坊開咗間好hit嘅pho，裝修好有性格，industrial風不在話下，門口都就咁用一塊地盤木板攪掂都幾型。每次lunch 都好長隊，排到出街，要踎係膠櫈仔等位，好有越南街頭風味喎。餐牌冇中英說明，但有𡃁仔哥哥一輪嘴話比你知今日有咩食。每日大概有3種粉，1種越南包同1種小吃，賣晒就收工。咖啡幾正中，好飲！炸越南春卷雖然無咩特別但可以一食，始終碗粉先係靈魂所在。越南粉，湯底最重要，好比滷水鵝店，滷水係命根。牛肉粉湯底好有誠意，香濃有牛味。餸有牛腩，牛肉片同牛丸，牛腩最值得讚，厚厚的一塊有肥瘦相間，入口酥化，牛肉鮮香係口度久久不散。一啖牛一啖粉再一啖熱湯送落肚，正到暈。第二碗係海鮮河，大大隻蝦都幾不過都係牛河正啲。係度的確揾到係越南街邊湯粉嘅味道，大概最唔同嘅，係價錢分別吧，食個 lunch 都幾$$$吓

Co Thanh有聞這家店子的老闆向越南出名的小店"the lunch lady"的Nguyen Thi Thanh拜師，仲足足學左三年才回港開店，鍾愛越菜的我們無理由唔去試試。早前有雜誌介紹過，早在七月初的週末到訪，點知路經兩次都食閉門羹。今曰未到七時到達，已經見到人龍了。即使在門外等候，不時傳來陣陣越菜味道,真叫人期待。店子裝修十分地道越南風格，水泥牆身和接枱，好像上次越南路邊攤檔的様子。這兒的餐點種類唔多，只有三款麵、一款主菜、一種三文治、一款頭盤、春卷，一種甜品及七款飲品。Cha gio $58春卷：一客有五條，有別於的越式網狀春卷，這兒的好像迷你的廣東春卷，入口香脆。而饀料有豬肉饀，味道帶有少少甜味，而魚露只是淡淡的襯托著，夾埋生菜包住食，又幾好味噃Bun mam$98這湯麵材料豐富而質數也不錯，有蝦、魚旦、肉片等。蝦已經去殼，幾鮮甜，肉唔會酶；魚旦幾彈牙；豬肉是五花腩，幾肥美。最讚的是湯底有鮮味，而鮮味中透著甘香的蝦醬同魚露的味道，這味道既好又獨特，是坊間少嚐到的味道。麵條像是米線，入口十分滑溜，但份量偏少，怪不得鄰座的男生要吃兩碗！Bun bo hue $98這碗湯麵有牛

To start with, allow me to praise the owner for serving some delicious Vietnamese food. We ordered the beef noodle bun bo hue and bahm mi. Both of these dishes were very tasty. Well done. With all the focus on food quality, they have sadly missed the mark on operation. They have a good concept, good quality of food, but they need a COO/ someone who knows how to run a restaurant. Allow me to give a few feedbackTwo of us went there for lunch on a weekday. It opens 12noon, we arrived 1205. There we

看完報紙, 滿心期待地想試呢間野... 因為自己好鍾意食越南野, 特別中環d pho店真係好好食..所以見到有新越南野食, 心諗一定要去食啦好多好多人.... 排左45分鐘.對於中環上班的人, 可能吃得會有點趕 (如果不用上班會好一點)沒有Menu..... 你想食咩都係由侍認口述給你聽  ice coffee 比較特別<<<<< 等咖啡蒸發溜落黎... 幾特別 , 可以推介 叫左個BUN ... 是醃魚蝦膏湯底個個, 真心 湯底真的好好飲, 好入味但個粉其實應該即係米線....  比較彈牙小小既米線,但個份量係平時食開 x仔米線份量既一半,   但價錢就2,3倍咁啦所以對於一個工作了半天, LUNCH 諗住食飽D既女仔既我黎講,  真係唔係好夠飽春卷合格...可以叫... 但個汁無咩味係好味...但對我來說 應該去一次就夠了 

Had dinner here twice already, the noodle soup and bahn mi were spot on, the spring rolls were also really good, perfect crunch with a nice soft meaty filling. No messy spring rolls as the outer crust was just perfect and doesn't fall apart when you're eating. Broth is really good and for those who like spicy you can request for some more hot chilis!! Vibe is great and great place to relax and eat good food!!!