Vietnamese

Great value can be had here at this little Viet eatery in Crawford Lane, where Chicken and Beef Noodle sets which include fresh/fried spring rolls + Viet iced tea are priced at $11 and $12 respectively. Add $2.50 to that for Viet drip coffee (hot/iced).

You can always tell when a dish is prepared from the heart. That was the case here, through subtle, yet significant touches like the use of kampong chicken instead of the usual, which made it extra tender and flavourful, enhancing the soul-comforting chicken broth. The beef slices were succulent as well, although I personally would prefer the beef broth to be more robust.

If you're dining with a partner, I'd recommend ordering both fresh and fried spring rolls to share. Both are delicious, especially the fried ones - crisp and oh-so-juicy.

Didn't have a good experience (found it too sweet and one-dimensional) with their pho previously, but their dry-style noodles earned great merit this time. I would normally go for the Pork option, but only Beef/Chicken are available here, and the grilled chicken thigh seemed so tempting from behind the glass display.

And it sure didn't disappoint. Well-marinated, tender flesh and crisp skin made it a delight to have on its own, and even better when the juices of the chicken seep into the bed of springy rice noodles beneath. Pour the accompanying nuoc cham, and get ready to experience an explosion of sweet, sour, savoury, flavours with a tinge of spice for extra oomph. Truly #cheapandgood, looks like this will be my go-to option whenever I need my Bun fix in future.

Essentially dry-style rice noodles, pork chop, spring rolls filled with minced pork, and a healthy dose of pickled vegetables bathed in the all-important dressing called nuoc cham – an appetising blend of sweet, savoury, sour, and just a tinge of spiciness. A few observations: Instead of the usual basil and mint, it was garnished with spring onion instead (probably have to request for the former). The pork chop here was also strangely shrivelled up and rather middling.

Yes, it took me this long to try what's supposed to be the best banh mi in SG. This had all the right things going for it: The crisp-fluffy hollowed-out baguette, appetising pickled vegs, mashed meat balls; I also added patê (+$1) and an egg omelette (+$1.80) to complete the experience.

Granted, this is the best among those I've tried in SG, but somehow it's still missing that lip-smacking flavour only found in Vietnam's push carts/food stalls. Here's a tip to somehow replicate that: From their self-service condiments, mix a teaspoon or two (depending on how moist & savoury you'd like it to be) of Viet fish sauce and soy sauce, and drizzle it over the fillings. It's amazing how a little seasoning jazzed up the entire sammie.

Decided to revisit Mrs Pho after reading Tastemaker @veronicaphua's review on this dish, which happens to be my fav Viet dish of all time. Boy, did it live up to expectations! All the components were well-executed: Pork loin was flavourful and sufficiently tender, the herb-studded meat balls juicy, pork spring roll (cha gio) nice and crispy, and the noodles were springy as can be. Will be back to try the other Viet specialties I spied on the menu: Bun Mam, Banh Canh Cua...

A decent expectation was formed when my colleague who tried this gave it a decent report, plus the sighting of Vietnamese stall operators also bode well for a good, authentic bowl of pho. But alas, I was let down by the too-sweet, almost artificial-tasting broth and would have preferred the beef to be more thinly sliced for better mouthfeel and tenderness. That said, the broth gone wrong might just be a one-off and I might still return to try the other dishes on the menu (banh mi, bun thit nuong, banh xeo, etc).

A Cambodian specialty that the Vietnamese have embraced and modified, thanks to migration we get to taste a fusion of Southeast Asian flavours. A simple bowl of rice noodles in pork broth, filled with a chock full of ingredients like prawns, squid, Vietnamese ham, all sorts of pork parts, and a delicious wobbly egg. I've tried this in Saigon and the sweet, umami broth blew my mind. Here, it's not as complex but definitely slurp-worthy and very comforting.

To me, the hallmark of a good banh mi is the crusty-fluffy perfection of its baguette. Bami Express' version had that familiar pull-bite to it, but I felt it could have been toasted a little longer for that delightful shattering crisp, like in Saigon.

Taste-wise, it was spot on. A simple combination of a lovely fried egg, chicken floss, pickled vegs, pâté, mayo and piquant Viet chilli sauce worked nicely to spark wonderfully complex flavours.

Other combinations include the Saigon (roast pork & pâté), Chicken, Meatball, Fish, and a Vegetarian version. To complete the experience, go for their sets (from $5.50-$7) with either fresh spring rolls or Viet coffee, or both.

This is a winner, and a potent one at that. Its complex flavours come through with each sip - floral, smoky, and caramelised notes take turns to envelop the tongue, taking you straight to caffeine heaven.

Though the baguette had the requisite crisp-fluffy bite, I felt the pate was lacking in the rich, robust flavours inherent in authentic versions. The pickled vegetables, on the other hand, were pretty good. Crunchy, sweet, and spicy with a little tang, these threatened to steal the limelight away from the pate itself.

Was pleasantly surprised by the quality of the food here, given its lacklustre online reviews. I'd love to think that they've paid notice and stepped up their game 👍

Pho Beef Combination ($9.90) - One of the better ones I've had so far. Broth is slurp-worthy and the silky thin rice noodles have a nice bite. So much to love in this bowl - the tender beef slices, flavourful beef shank, soft tendon, and those beef balls are definitely not the overly processed stuff you get from the supermarket.

Rice Vermicelli with Lemongrass Chicken & Spring Roll ($7.90) - I'm still on the search for the best Bun Thit Nuong in #Singapore, but this is a pretty satisfying option. Sweet, sour, savoury, and oh-so-fresh. Nuoc cham (a perky fish sauce dip) makes everything taste so much yummier.

Snack Platter ($8.90) - A tasty sampler to munch on while waiting for your mains. Comes with two each of roasted chicken skewers, Vietnamese crab cakes, and crispy pork spring rolls (cha goi).

Cream of Mung Bean, Coconut Sauce, Crushed Peanuts ($3.50) - You'll want to save some tummy space for this deliciously unique Vietnamese dessert. It tastes like a decadent Ang Ku Kueh in a glass, in which thick and creamy mung bean purée mingle with fresh coconut bits and roasted peanuts.

A very balanced, delicious, and affordable lunch. You've got your carbs (dry rice vermicelli), fibre (a heap of veggies including fresh lettuce and bean sprouts), protein (choice of fried spring rolls, beef, chicken, pork, or pork cutlet. Mine's the latter) all rolled into one.

How to eat this: Pour the accompanying nuoc cham dip (an appetising mix of Viet fish sauce, vinegar, garlic, chili & sugar) over the springy noodles; toss them as you would a salad, and slurp it up heartily!