Today’s brunch was at rated-very-well-on-google-map’s “Huong’s Vietnamese Bistro”.
I picked the Bun Riêu Cua, a dish of rice noodle (interestingly, it’s thick “bee hoon” and not the narrow “kway teow” that appears here) in a light, tangy, slightly sweet soup made from crab stock and tomatoes. A few pieces of tofu were included, along with four large meatballs that were much softer to the bite than I anticipated due to the addition of tofu in the minced pork. Unlike Pho, this was not served with a plate of raw beansprouts and fresh basil but a kind of shredded curly lettuce that was neutral in taste and became hardly noticeable once it spent a few seconds in the hot soup. Overall, I found Bun Riêu Cua a pleasant enough dish but to be frank, not something I would hurry to order again.