Bun Cha Vietnamese (金豪大廈)

營業中

休息中

星期六下午過左午餐時間先去，所以冇乜人馬上有位。店好細但環境及清潔都 ok。餐牌選擇不多，而我選了生牛河、春卷及牛油雞翼。之前睇 review 有人寫餐廳冇用味精，但我食完之後好口渴，所以我相信係有用味精的。試過一次，覺得冇乜特別，未必會特登再去。 生牛河普普通通 牛油雞翼幾香口

又再一次上山搵野食, 今次食一間越南菜餐廳侍應都係越南人, 坐位唔多, 點左個生牛肉粉, 春卷, 越南咖啡牛肉粉, 湯味濃郁, 粉夠彈牙, 牛肉夠薄春卷同咖啡好正宗, 價錢唔貴, 係會回頭的選擇

It's hard to find a good bowl of pho in Hong Kong for some reason and I thought BEP was the answer but in Hong Kong where the restaurant scene is ever changing, we have a new contender in town! Located on the steep slope of Aberdeen Street, Bun Cha is an authentic Vietnamese restaurant that has generated buzz lately among my foodie friends so I came here with J for lunch one day! The restaurant is cozy and no-frills with only 5-6 small tables and simple furnishings.I was running late and J had a

My grandma visited Vietnamese a few years ago, and she has been complaining that the Vietnamese food in Hong Kong is not up to par.  A few weeks ago, godbro XO found an article in a magazine about Bun Cha Vietnamese restaurant, and he said that he will check it out with his family and let me know if it's any good.  As you can tell from his review, he raved about Bun Cha and the review also got Editor's Choice!  So, I made a reservation for this past Tuesday and brought grandma and my brother to

見openrice咁多食評，而個個寫到天花龍鳳，忍不住一去試試。這小店家庭式運作，餐牌可選擇的菜式不多。是曰點了最大路的牛肉粉同豬肉粉卷。湯底清澈帶微咸，是無添加味精的家庭風味。牛肉薄切，數量ok有肉味。但豬肉粉卷則強差人意，無調味。以60多元得兩條小小的無味粉卷實在有點兒那過。這次品味之旅實在有點兒失望。

假日不時都會食越南湯河做午餐，貪佢簡單、快捷又輕便。早兩個禮拜前，喺雜誌上睇到上環新開咗間越式小餐店，講明口味傳統、零味精、咖啡豆更加係百分百越南正貨，直頭好似為小肥度身訂造咁 ，大肥爸爸同靚靚媽咪聽完細佬陳述都話即刻要去試；肥肥家族同「Bun Cha Vietnamese」咁就憑週刊o既一編小報導結下緣份。形似一間粉綠色小屋o既「Bun Cha」位於超斜o既鴨巴甸街，只有私家車同的士可直達門口，乘搭公共交通工具都要上落多級石級。餐店地點未必方便，但正門前o既室外候座處放有木造摺枱及摺櫈，地上及枱面簡潔地擺放有盆栽 ，設計成一個小花園咁，別具風格，感覺悠閒，好有特色。店子家庭式經營，三位年輕o既姐姐主理店內右旁o既開放式廚房，其中大家姐當大廚，年幼o既細佬則負責傳送外賣、樓面及較為粗重o既工作。來自越南o既四姊弟分工合作，相當融洽。雖然佢地有幾個識講廣東話，但當同小肥溝通時都要加插少少英文同手語搭救 ，見我地食法同用餐具o既方法有別一般人，其中一位家姐仲好友善客氣地示範傳統做法，大家都上咗堂免費班。小店合共五張四人散座，木造o既餐桌可隨意合拼，一行十幾人都可以一齊坐。室內並無花巧

一直好懷念越南人開的pho店, 在香港真的找不到那味道。分別就在個湯底, 香港的總是味精重又浮着一層油。我中意越南粉是湯底夠清, 少油, 但喝一口就濃濃的牛肉味。今日午餐不知道食什麼好, 路過見到這個位置不知何時開了越南餐廳。不如試下! 坐下來叫了一個生牛肉越南粉(Pho Bo), 一個越南包 (Banh Mi), 越南凍咖啡, 同薄荷青檸梳打。很快就送來牛肉粉。湯夠清, 合格。👍喝一口, 濃濃的牛肉清湯而不是味精湯, 立刻心心眼😍 牛肉加上洋蔥同thai basil, 終於在香港食到地道越南粉。其實自己越南人朋友都說這個很容易整, 但就看餐廳有沒有心做。這間應該是越南人開, 所以個粉先會咁authentic。到Banh Mi喇! 這個不是我以前食開那種有紮肉, pork pate 那種。這個是夾豬腩肉那種。麵包烤得脆脆, 小辣, pickled carrots 又酸酸地, 加上豬腩肉的油, 好香! 雖然不是我平時中意食開那種紮肉版, 但這個都好食。終於搵到一間識整地道越南粉, 的確好開心。

Vietnamese food, specifically pho bo is one of my favourite kinds of comfort food. But coming across a good bowl of beef pho is not the norm when eating Vietnamese in Hong Kong. Usually you get served Chinese ho fun noodles that’s gone just a little too soft with a few slices of uninspiring overcooked beef.Nha Trang and Bep (featured in my 5 Restaurants Worth Revisiting Again and Again) are probably among the tiny handful of Vietnamese restaurants in Hong Kong serving pretty decent bowls of pho.

Growing up in Canada with a huge Vietnamese community, I was used to eating excellent pho. That beautiful, yet simple Vietnamese noodle dish of noodles and rich beef broth. It was inexpensive. It was hearty. It was comfort food at it's best. Since moving here, the pho has been rather lack luster. Majority of places here think that pho is just pounding out the MSG to make it flavorful. There are some days I wonder if meat was even involved in making the broth. That is perhaps why every time I go