Update: This business has ceased its operations.

Pho Viet is a small Vietnamese eatery along Beach Street (Lebuh Pantai). Its food menu is a combination of traditional dishes from various regions around the country. The restaurant is operated by ethnic Vietnamese, so you can expect the food here to be as authentic as it gets.

The restaurant’s entrance is decorated with Vietnamese lanterns and nón lá (farmer’s hats). Stepping inside, the dining section presents a homely feeling reminiscent of Vietnamese hospitality. Because Pho Viet is celebrating International Women’s Day this weekend, the dining tables are covered with red tablecloths.

Today’s meal begins with a starter dish called Gỏi Bưởi (RM18.00). The plate of pomelo and shrimp salad is served with sweet sauce. The dressing also has moderate spiciness, which does a good job in building appetite.

Combo Set B (RM29.00) allows customers to savor gỏi cuốn. These Vietnamese spring rolls contain a variety of fillings like chicken, beef, pork or shrimps, as well as bún (rice vermicelli) and vegetables. The skin is made of soft rice paper called bánh tráng. As for condiments, the platter comes with nước chấm (spicy fish sauce) and tương đậu phộng (peanut sauce).

Diners can also opt for Combo Set A (RM39.00), which comprises of gỏi cuốn, chả rế (deep-fried spring rolls) and chạo tôm (grilled prawn cakes on lemongrass sticks). These signature finger foods are best enjoyed with nước chấm and tương đậu phộng.

Phở Bò (RM14.00) is perhaps one of the most iconic Vietnamese dishes to most people outside Vietnam. The broth is boiled with beef bones for over 8 hours, culminating in immensely rich flavors. Phở Bò is customarily eaten with bánh phở (rice noodle), beef slices, coriander and onions. Served on the side are húng quế (Thai basil), bean sprouts, red chili peppers and lime.

If you are fond of fried tofu, Đậu Hũ Chiên Xả (RM10.00) should appeal to your palate. Tofu is prepared in bite-size pieces in order to maximize its crispiness. Lemongrass and chili peppers season the tofu in an appetizing manner. I cannot recommend this dish highly enough.

Cà Phê Sữa Đá (RM7.50) is probably the most popular drink here. I love the bitter aftertaste of Vietnamese coffee on my tongue. As for something refreshing, Sả Gừng Đá (RM7.00) has a soothing aroma as it is cooked from fresh lemongrass and ginger. Meanwhile, Chè Ba Màu (RM7.00) is the Vietnamese equivalent of Penang’s local cendol.

Pho Viet has recently introduced a kids menu in effort to present a family-friendly setting. For example, this kids’ meal consists of French fries, meatballs and watermelon cubes. Adorable plates and cutlery are used.

Each kids’ meal comes with a glass of nước ép cam (orange juice). The drink has the right level of sweetness. A slice of orange on the glass’ rim is for decorative purpose.

Pho Viet places strong emphasis on cooking food from scratch, which explains why it does not use MSG when preparing any of its dishes. To keep food taste as authentic as possible, the restaurant sources most ingredients from Vietnam. In spite of that, the food pricing here remains fairly affordable for most people.

Name: Pho Viet
Address: 496, Lebuh Pantai, 10300 George Town, Pulau Pinang
Contact: 012-559-1905
Business hours: 11:00am-10:00pm, closed on Thursdays
Website: https://www.facebook.com/phovietvietnamesecuisine
Coordinates: 5.41226 N, 100.33460 E
Directions: Pho Viet is located on Beach Street (Lebuh Pantai), next to Magpie Heritage and near the intersection with Lebuh Prangin. Street parking is available along Beach Street.

Stepping inside the eatery, the ambience here is rather homely. The walls of this family-friendly restaurant are covered by pinkish wallpapers and photos of popular landmarks in Vietnam.

Pho Bo (RM12.90) is a beef noodle dish that uses a type of flat rice noodle called “bánh phở“. Unlike other recipes that I have tasted before, this version is quite reddish because it contains a number of spices. I love the rich taste of the soup.

Other ingredients in Pho Bo are beef slices, beef balls, bean sprouts and onions. The beef slices are quite tough, though. Lime juice and red chili peppers serve as condiments. Go easy with the chilies because they are extremely spicy.

Café Sua Nong (RM5.00) is a popular Vietnamese drink. It is prepared in a drip filter called cà phê phin. Hot water is poured over ground coffee in the filter. Brewed coffee trickles down to the glass below where it mixes with condensed milk. I appreciate the strong taste of Vietnamese coffee.

Viet Food has a small section which displays imported merchandise from Vietnam. Items on sale are coffee, rice paper (bánh tráng), bánh phở, bún (rice vermicelli), instant noodles and condiments.

Address: 9-1-15, Jalan Van Praagh, Taman Kheng Tian, 11600 Jelutong, Pulau Pinang
Contact: 012-560-9659
Business hours: 11:00am-10:00pm, closed on Thursdays

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After its debut at The Gardens Mall and another outlet in Sunway Pyramid, Ăn Viet opens its third restaurant at Gurney Plaza late last year. Ăn Viet is founded on the principle of minimizing food wastage. The proprietors feel that Vietnamese cooking is a good platform to pursue this goal. By the way, the phrase “Ăn Viet” means “to eat Vietnamese (food)”.

Ăn Viet presents a casual dining atmosphere, making it suitable for family-style dining. The food menu revolves around home-cooked Vietnamese recipes. The dishes were inspired during a fact-finding mission to Vietnam before Ăn Viet’s opening. Ăn Viet’s menu leans towards northern Vietnamese cooking, but several southern recipes are also featured.

Gỏi Cuốn (RM9.90) is one of the popular appetizers on the menu. These Vietnamese spring rolls are filled with cooked tiger prawns, rice vermicelli (bún), carrots, cucumber, lettuce and Thai basil (húng quế). The ingredients are wrapped in chewy rice paper (bánh tráng), which unlike Chả Giò (fried spring rolls), is not cooked.

I enjoy the soothing aroma of Thai basil. While the overall taste is mild, the spring rolls go well with sweet-and-tangy fish sauce called nước chấm. The sauce is not overpowering and only serves to accentuate the freshness of juicy vegetables.

Bánh Tráng Nướng (RM9.90) is a specialty in Ho Chi Minh City. I would describe it as a cross between a pancake and a pizza. The skin is made from the same rice paper as Gỏi Cuốn, but the snack is grilled to a light crisp. Inside the cracker are savory fillings such as minced pork, egg, mayonnaise and dried shrimps. Scallions, shallots and spices are also added for extra flavor. Try this dish if you are particularly fond of pork.

Bún Chả (RM18.90) is a pork-and-noodle delicacy from Hanoi. It consists of a bowl of diluted nước chấm with pork meatballs, sliced pork belly and pickles. A separate rattan tray contains bún, Thai basil, mint and lettuce. At Ăn Viet, rice vermicelli is sourced from Vietnam because locally-produced ones do not make the cut.

The proper way to enjoy Bún Chả is by first adding fresh vegetables to the sauce. Next, dip a mouthful of bún into the sauce, and then slurp the springy noodle into the mouth. I find the pork and meatballs to be truly gratifying. For RM4.00 more, the meal comes with an appetizer and a bowl of soup.

Bánh Mì (RM14.90) is another recommended dish on Ăn Viet’s menu. The sandwich contains grilled pork chops (sườn nướng), tomato slices, sliced lettuce, sliced cucumber, shredded carrots and homemade pickles. The pork’s tantalizing toastiness is what makes the sandwich so appealing. To enhance flavor, a dash of Sriracha sauce is added to the pork chops.

Vietnamese bread is pretty similar to French baguette but the former is considerably airier. Bread is widely eaten in Vietnam as the country was historically under French colonial rule. Go for this dish if you seek a filling meal. In lieu of pork, diners can opt for grilled lemongrass chicken or vegetarian patty instead.

Xôi Chiên Phồng (RM14.90) starts off from a small lump of glutinous rice. The lump is deep-fried in a wok for more than 10 minutes. Throughout the duration, the rice is continuously shaped with a spatula until it eventually puffs up to several times its original size. Although Xôi Chiên Phồng is as large as a child’s head, it is actually hollow inside. It has a chewy texture as opposed to being crispy.

Xôi Chiên Phồng comes with a serving of grilled lemongrass chicken and green mango salad. Also included are roasted peanuts, coriander and carrots. The salad resembles Tam Mamuang (ตำมะม่วง) in Thai cuisine but the former is not nearly as spicy. As Xôi Chiên Phồng takes lots of time to prepare, there is a limited quantity every day. Advance ordering is highly recommended.

Moving on to drinks, Cà Phê Sữa Nóng (RM7.90) is Vietnam’s most popular beverage. Unlike most coffee-growing countries, Vietnam primarily produces Robusta beans. The conventional way to brew Vietnamese coffee is by using a metal drip filter called cà phê phin. Ăn Viet provides condensed milk in a separate cup so that customers can control the coffee’s level of sweetness.

As for ice blended drinks, Sinh Tố Dừa (RM10.90) is made from coconut water, coconut flesh and coconut ice cream. The smoothie has a refreshing taste and serves as an excellent thirst quencher. In the effort to reduce waste, Ăn Viet only provides plastic straws upon request.

Viet-ffogato (RM9.90) differs from regular affogato in two ways. Firstly, Viet-ffogato uses Vietnamese drip-brewed coffee instead of espresso. Secondly, the ice cream is made from frozen condensed milk as opposed to the usual vanilla ice cream. Coconut cream is provided separately.

Trà Atisô Nóng (RM6.90 per cup, RM9.90 per pot) is Vietnamese artichoke tea. Dried artichoke is steeped in hot water for several minutes to impart its essence. The herbal tea is very mild in taste but is soothing as the drink trickles down the throat. Drinking artichoke tea is believed to be good for health as the artichoke is one of the richest natural sources of antioxidants.

Xả Gừng Nóng (RM7.90 per glass, RM10.90 per jug) is another herbal drink at Ăn Viet. The tea is prepared from actual lemongrass and ginger, not from instant powder. The drink also includes a lemongrass stalk that serves as a stirrer.

The overall food taste at Ăn Viet is satisfying to the palate. The restaurant does not cut corners when it comes to food preparation. Nearly every ingredient is prepared from scratch and food is only cooked to order. Ăn Viet does not use much garnishing for food presentation, but instead focuses on incorporating premium ingredients especially fresh vegetables.

Ăn Viet encourages its customers to avoid food wastage. Customers are allowed to choose the amount of rice or noodle when placing their orders. Even in the event that the portion is insufficient, the restaurant is happy to top-up to the larger serving size at no extra cost. To further incentivize diners to finish their meals, Ăn Viet donates RM0.10 to the Food Aid Foundation for every customer who leaves no leftovers.

Name: Ăn Viet
Address: 170-B1-32A, Plaza Gurney, Persiaran Gurney, 10250 George Town, Pulau Pinang
Contact: 04-293-3481
Business hours: 11:00am-10:00pm (Monday-Friday), 10:00am-10:00pm (Saturday-Sunday, public holiday)
Website: http://www.anviet.com.my
Coordinates: 5.43783 N, 100.30985 E
Directions: Ăn Viet is located at the Basement level of Gurney Plaza, sandwiched between Seoul Garden Hot Pot and The Little Nyonya Cuisine. Gurney Plaza has basement and multi-level parking garages.

Update: This business has ceased its operations.

Situated on Lebuh Melaka, Little Saigon Vietnamese Cuisine is somewhat off the beaten path. Nevertheless, this Vietnamese restaurant is quite popular among locals. As its name implies, Little Saigon specializes in southern Vietnam dishes.

The air-conditioned dining section is reasonably spacious. Hung on its orange walls are photos of famous landmarks in Vietnam. Meanwhile, a small shelf behind the cash register displays Vietnamese merchandise such as coffee, noodles and condiments.

Today’s lunch begins with an appetizer: Banh Khot (Bánh Khọt, RM9.90 for 4 pieces, RM16.90 for 8 pieces). These fried pancakes are made of rice flour and contain coconut milk and pork. The pancakes are quite soft and fairly sweet. Meanwhile, chili sauce is provided in a separate saucer.

Cha Gio Chien (Chả Giò Chiên, RM12.90) is another appetizer that is popular in southern Vietnam. These spring rolls are filled with taro and minced pork, and rolled in a sheet of rice paper. The rolls are then deep-fried such that the outer coating becomes crispy.

Pho Bo Uc (Phở Bò Úc, RM16.90) is one of the most recognizable dishes in Vietnamese cuisine. The broth is prepared by simmering beef bones and various herbs for several days. For customers who do not take beef, chicken and pork versions are available too.

Pho Bo Uc uses a type of flat rice noodle called bánh phở. This dish also contains succulent slices of Australian beef. Thai basil (húng quế) and bean sprouts are served on the side. Condiments include hot sauce (tương ớt), fish sauce (nước mắm), Vietnamese chili peppers and lime.

Meanwhile for customers who prefer rice, Little Saigon has a surprisingly large variety of à la carte dishes. I highly recommend Thit Kho Tieu (Thịt Kho Tiêu, RM13.90). Served in a claypot, tender pieces of pork belly are seasoned with savory pepper sauce. Enjoy this dish while it is still hot; every morsel of pork is tantalizing to the palate!

Meanwhile, diners who do take beef may want to try a plate of Bo Xao Bong He (Bò Xào Bông Hẹ, RM15.90). The dish comprises of stir-fried Australian beef with garlic chives and onions. Onions provide much-needed juiciness to balance the strong taste of red meat.

Dau Bap Xao Sate (Đậu Bắp Xào Sa Tế, RM10.90) combines okra (lady’s fingers) and onions using sweet satay sauce. This vegetable dish goes better with rice as the sauce is somewhat intense in flavor.

Cafe Sua Nong (Cà Phê Sữa Nóng, RM5.90) is prepared from Vietnamese coffee beans. Dark roast gives the coffee exceptionally bold taste. There is also an iced version of this drink called Cafe Sua Da (Cà Phê Sữa Đá, RM6.90). In either case, the coffee is brewed in a drip filter called “cà phê phin“.

Hot water is poured over finely-ground coffee and is allowed to seep through for several minutes. Drip by drip, filtered coffee mixes with condensed milk in the cup below. Little Saigon uses condensed milk that is imported from Vietnam because it has richer taste than its Malaysian counterpart.

Little Saigon’s menu covers a wide range of dishes to cater individual diners as well as families. Vietnamese steamboat is available too but I have yet to try it. The restaurant’s recipes reflect the very basics of homestyle cooking, essentially how a typical Vietnamese family cooks at home. As for pricing, the food here is pretty affordable.

Name: Little Saigon Vietnamese Cuisine
Address: 37, Lebuh Melaka, 10400 George Town, Pulau Pinang
Contact: 04-218-9686
Business hours: 11:00am-10:30pm, closed on Wednesdays
Website: https://www.facebook.com/littlesaigonpg1
Coordinates: 5.41286 N, 100.32302 E
Directions: Driving eastbound along Jalan Dato Keramat, turn left to Lebuh Melaka. Little Saigon is approximately 100 meters down the road on the left. Street parking is available along Halaman Melaka.

The Whiteaways Arcade is a historical building at Beach Street (Lebuh Pantai). Like the neighboring Logan Heritage, The Whiteaways Arcade was constructed more than a century ago. One of the shops here is Saigon Bowl, a restaurant which features southern Vietnam cuisine.

The restaurant is rather spacious and has the right ambience for family dining. The dining area is decorated with Vietnamese ornaments but also has a modern feel. There are dining tables for 2 or 4 persons, and even a large wooden table for bigger parties.

Saigon Bowl specializes in phở. Phở is a soup dish which uses rice noodles called bánh phở. The signature version is Pho Beef Combo (RM18.90) or phở bò. Saigon Bowl’s signature beef broth is prepared from 19 types of herbs. Cooked for several hours, the soup is saturated with rich flavors. It is tasty to the last drop.

The noodle dish contains sliced rib eye, beef briskets and beef balls – all imported from Australia. The briskets are particularly succulent. Also included are bean sprouts, Thai basil (húng quế), scallions, onions and red chili peppers. Meanwhile, the accompanying condiments are lime, hoisin sauce (tương đen), hot sauce (tương ớt) and bird’s eye chili.

Pho Chicken Combo (RM13.90) is the poultry version of phở. Commonly called phở gà, this dish uses a different soup base that has stronger flavor and carries a subtle hint of sourness. This beef-free dish is served with chicken breast and chicken balls. Although the chicken is sufficiently tender, it is nowhere as enjoyable as beef.

Vietnamese Fresh Spring Roll (RM9.90) is the most popular side dish. It is known as “gỏi cuốn” in southern Vietnam, and “nem cuốn” in the north. The translucent skin is made from rice paper (bánh tráng). Since the skin is not cooked, it has a chewy texture. Rolled in the skin are chicken breast, shrimps, rice vermicelli, bean sprouts, carrots, cucumbers and lettuce. The rolls come with peanut butter sauce.

Meanwhile, Saigon Crispy Spring Roll (RM5.90) is filled with minced chicken breast, wood ear fungus, rice vermicelli and fried garlic. The rolls are deep-fried such that they become crispy. This snack is commonly called known as “chả giò” in southern Vietnam. It comes with fish sauce (nước mắm), which tastes sweet in small amounts but becomes salty if excessive.

Hot Vietnamese Drip Coffee With Condensed Milk (RM6.90) is known locally as cà phê việt nam. As a former French colony, Vietnam’s favorite coffee is adapted from the French press. The drink uses a drip filter called cà phê phin. Hot water is poured over ground coffee, and filtered coffee drips to the glass below. Vietnamese coffee typically use dark roast beans, resulting in a brew with somewhat bold taste.

Iced Dried Longan With Lotus (RM5.90) is one of the several choices of cold drinks. Personally, I feel that the drink is sweeter than it needs to be. It may be better to reduce the amount of sugar and let the longan’s natural sweetness take the center stage.

A shelf next to the entrance displays Vietnamese merchandise such as Vietnamese coffee powder (RM29.90), Vietnamese coffee dripper (RM49.90), Vifon dry pho (RM15.90) and Sriracha chili sauce (RM13.90). These items are the same as what the restaurant serves dine-in customers.

Saigon Bowl’s phở recipe is among the better ones that I have tasted so far. The flavorful broths are probably the restaurant’s strongest suit. On weekdays, the restaurant offers set lunch at rather affordable prices. Last but not least, it is also noted that Saigon Bowl’s menu is entirely pork-free.

Name: Saigon Bowl
Address: 20A & 20B, Lebuh Pantai, 10300 George Town, Pulau Pinang
Contact: 017-471-3720
Business hours: 12:00pm-10:00pm
Website: https://www.facebook.com/saigonbowlpg
Coordinates: 5.41763 N, 100.34222 E
Directions: The Whiteaways Arcade is a two-storey building on Beach Street (Lebuh Pantai), located on the right when driving from the Jubilee Clock Tower. Saigon Bowl is one of the shops in the front. Street parking is available along nearby roads like Church Street (Lebuh Gereja) and Bishop Street (Lebuh Bishop).

Phở Gà Set (RM19.90) is a soup dish with bánh phở, a type of flat rice noodle that resembles shahe fen (沙河粉). Unlike the usual beef recipe, this soup is derived from chicken broth. The soup also contains tender slices of chicken. I think the beef version is tastier, but this still works for people who do not take beef.

Bean sprouts are meant to be blanched briefly in hot soup so that they remain crunchy. In addition, red chili and lime serve to enhance the soup’s appeal. Other side dishes are Vietnamese spring roll (gỏi cuốn), chicken meatball and salad (nộm).

Another dish that we tasted today is Sườn Nướng (RM16.90) or grilled pork ribs. The pork is still reasonably juicy at the center. This dish is supposed to come with clam soup but it is not available today, so a bowl of sour soup (canh chua) is served instead. Also included are Vietnamese spring roll, salad, fried egg and rice.

Moving on to drinks, Cà Phê Trứng (RM8.90) is an interesting Vietnamese egg coffee. Invented in Hanoi, this drink was meant to overcome the shortage of milk during the First Indochina War. The main ingredients are drip coffee, condensed milk and egg yolk. There is an additional layer of egg cream on top.

Sinh Tố Mít (RM10.90) is an ice blended smoothie made from actual jackfruit (nangka). The distinctive aroma and taste of jackfruit are present in this refreshing drink.

Ăn Viet promotes the virtue of not wasting food. To this end, the restaurant allows customers to customize their rice or noodle serving sizes at no extra charge. Besides this outlet, Ăn Viet has another restaurant at The Gardens Mall.

Address: LG2.127, Sunway Pyramid Shopping Mall, Bandar Sunway, 47500 Petaling Jaya, Selangor
Contact: 03-5611-2226
Business hours: 11:00am-10:00pm (Monday-Friday), 10:00am-10:00pm (Saturday-Sunday)

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Tucked in a secluded row of Arena Curve, GK Phở Original Vietnamese Noodle Soup is easily overlooked by most people. However, my craving for beef led me to this Vietnamese eatery.

Beef Noodle Soup (Phở Bò) is one of the best-known Vietnamese dishes. The broth is made by simmering beef bones for several hours. Although the soup is reasonably rich, I think there is certainly room for improvement. For customers who do not take beef, Chicken Noodle Soup (Phở Gà) is also available.

Beef Noodle Soup uses a type of flat rice noodle called “bánh phở”, which is very similar to koay teow (粿条). There are several types of beef ingredients to choose from. I opted for a mixture (RM10.00) of lean beef, tenderloin, beef stomach and beef meatballs. Other ingredients are Thai basil (húng quế), bean sprouts, coriander and scallion.

It is recommended to add some lime juice into the soup to accentuate the soup’s beef flavor. In addition, fried onion does a great job in improving aroma. Customers can also add chili sauce (tương ớt) and hoisin sauce (tương đen), but I feel that these condiments are unnecessary.

Vietnamese Fresh Spring Roll (gỏi cuốn, RM3.00) is a roll of rice paper (bánh tráng) filled with shrimps, rice vermicelli (bún) and lettuce. Sweet chili sauce (nước chấm) is provided. In my opinion, the rice paper is too rubbery and should be made softer.

Meanwhile, Vietnamese Fried Spring Roll (chả giò, RM2.00) is filled with minced pork and then deep-fried until the rice paper turns crispy. The roll’s taste and texture are similar to lor bak (卤肉). Personally, I feel that this spring roll is too small to be enjoyed properly.

Address: 72-1-73, Arena Curve, Jalan Mahsuri, 11950 Bayan Lepas, Pulau Pinang
Contact: 017-435-5136
Business hours: 10:00am-8:00pm, closed on Mondays

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Update: This business has ceased its operations.

Ngon Vietnamese Café & Restaurant is a new restaurant at Love Lane, occupying the former location of Jeeves. Although Vietnam is our neighboring country, it is unfortunate that there are not many Vietnamese eateries in Penang. Therefore, I feel that the opening of this new restaurant is certainly welcoming.

The kitchen is staffed by ethnic Vietnamese chefs. Although they hail from southern Vietnam, they are also well-versed in northern Vietnamese cuisine as well as several Cambodian dishes. By the way, the Vietnamese word “ngôn” means “delicious”, and it was their idea to name the restaurant so.

One of the most recognizable Vietnamese appetizer is Goi Cuon (Gỏi Cuốn, RM9.90). Goi Cuon consists of shrimps, lettuce and rice vermicelli (bún) wrapped in translucent skin made from rice paper (bánh tráng). Unlike Chinese spring rolls, Goi Cuon is not cooked after it is made into rolls.

The ingredients in the rolls are quite juicy, providing much needed moisture to the drier skin. However, the skin becomes quite tough and leathery after a while. Therefore, it is advisable to consume the rolls as soon as they are served. Goi Cuon is served with Vietnamese hoisin sauce (tương xào), which is sweet and savory in flavor.

The next dish is Cha Gio Chien (Chả Giò Chiên, RM12.00). Filled with minced pork, the spring rolls are deep-fried until the rice paper becomes crispy. This popular appetizer or side dish is often served with chili sauce.

Banh Khot (Bánh Khọt, RM12.50) is a popular snack dish in southern Vietnam. The bite-size pancakes are made from flour batter mixed with turmeric and coconut cream, then topped with shrimps and chopped scallion. At Ngon, Banh Khot is available in orders of 7 pieces each. But for the purpose of this food tasting session, the chef specially prepared a plate of 3 pieces.

Banh Khot is easily my favorite appetizer today. I love the aroma and pleasant sweetness of its coconut content. On the side is nước chấm, a type of sweet-tangy dipping sauce which contains julienned carrots, daikon and chili.

Banh Xeo (Bánh Xèo, RM13.50) is known as “sizzling cake” due to the sizzling sound produced when rice flour batter is fried in oil. The crispy rice flour crêpe is filled with cooked pork, shrimps, scallion and bean sprouts.

Banh Xeo is served with an assortment of leafy vegetables such as mustard greens, basil and mint. According to the staff, the proper way to enjoy this dish is by plucking a piece of crêpe with some fillings, wrap them with a vegetable leaf, dip in nước chấm sauce, and then eat them as a whole.

Moving to main dishes, Com Xao (Cốm Xào, RM9.00) is fried rice with a strong dose of turmeric. When served hot from the fryer, the distinctive fragrance of turmeric stimulates appetite. I also enjoy the fiery aroma that this dish offers.

Fried rice is also flavored with sweetness of Chinese sausages (Lạp Xưởng). Eggs and chili pepper also contribute to well-balanced flavor. I think this is a nice dish especially if you are particularly fond of turmeric.

Pho Bo (Phở Bò, RM15.00) is a popular Vietnamese soup dish with contains rice noodles (bánh phở) and beef slices. The broth is prepared by simmering beef bones for several hours. Besides scallions and onions in the soup, there is also a plate of raw bean sprouts and Thai basil (húng quế) on the side. Personally, I prefer the broth to be cooked longer so that it is richer in meaty flavor.

Moving on, Mi Xao Gion (Mì Xaò Giòn, RM14.90) is prepared in a similar way as Hong Kong-style chow mein (港式炒面). Like its Cantonese counterpart, egg noodle is immersed in scalding oil such that it attains delightful crisp. Then, the noodle is topped with thick, sweet sauce made from corn starch.

Mi Xao Gion is served with shrimps, mushrooms, choy sum (cải ngọt) and cabbage, which I think work well with the noodle. In addition, it is surprising that the noodle remains crispy even after being soaked in gravy for some time. However, I prefer the gravy to be less intense in terms of sweetness, such that the noodles and other ingredients play a stronger role.

To conclude the meal, a cup of Vietnamese Coffee (Cà Phê Sữa, RM8.80) is works the best. As per tradition, the hot version of this drink is served in a metal drip filter called cà phê phin. Ground coffee is placed in the filter and hot water is poured over. Filtered coffee accumulates in the glass below, where it mixes with condensed milk.

I appreciate coffee from Vietnam for its soothing aroma and pleasant bitterness. Dark roast gives the coffee distinctively bold flavor, which is truly unique to Vietnamese coffee. If you are an avid coffee drinker, you should try Vietnamese Coffee with less or no condensed milk. This allows the coffee to unleash its true strength.

Overall, most dishes at Ngon strike a chord with my adventurous palate. Contrary to popular belief, Vietnamese cuisine is not necessarily bland or unexciting. In fact, Vietnam’s unique geography and historical division allows the nation to develop a rather diverse range of delicacies that are still unheard of in Penang.

Name: Ngon Vietnamese Café & Restaurant
Address: 71, Lorong Love, 10200 George Town, Pulau Pinang
Contact: 04-261-7172
Business hours: 12:00pm-10:00pm, closed on Mondays
Website: https://www.facebook.com/Ngon-Restaurant-907633012668237
Coordinates: 5.41868 N, 100.33650 E
Directions: From Chulia Street (Lebuh Chulia), turn into Love Lane. Ngon is one of the shops on the right, somewhat opposite of Selfie Coffee. Street parking is available but limited during certain hours. There is also a private car park further down Love Lane on the right, just before reaching Reggae Penang.

Despite Vietnam being a neighboring country, Malaysia has relatively few Vietnamese restaurants compared to the United States. One of the few ones in Penang is Vietnam Quê Hương Tôi (正宗越南小食馆) in Jelutong.

Quê Hương Tôi is located next to the Hyundai car center and somewhat opposite of Peugeot car center. Jalan Jelutong is a bustling road but there are few (if any) legal parking spaces. The best bet is along the lane in front of Peugeot car center; this place is usually empty during night time.

This restaurant is really a down-to-the-earth kind. The dining area is extremely small; it can barely seat 30 people. Nevertheless, there is this homely feeling which draws many ethnic Vietnamese customers especially during dinner hours. Catchy Vietnamese pop songs fill the background to create a lively atmosphere.

The restaurant owner is a very friendly guy. He took the opportunity to recommend the signature dishes here, and explain how each dish is traditionally prepared and consumed. I always appreciate business owners who go an extra mile to delight customers.

Having a considerable hiatus from Vietnamese restaurants in the States, I opted for the first dish which comes into mind when one visits a Vietnamese restaurant: Phở Bò. As an analogy, imagine that there is a Malaysian restaurant on foreign soil; people always think about Nasi Lemak before anything else.

The Phở Bò (牛肉河粉, RM6.50) is basically beef noodle soup. While similar to its Chinese counterpart, the Vietnamese version uses Vietnamese noodles (bánh phở) which feels lighter than Chinese koay teow (粿条). The soup is made from rich meat stock which I love to the very last drop.

As for ingredients, beef takes the center stage here. This bowl contains beef slices, beef tendon and beef balls – all which I enjoy thoroughly. The amount of bean sprouts is a little lacking; I prefer more of these. Chopped onion and scallion (spring onion) are included to give this noodle dish a refreshing feeling. A twist of lime is provided for more appetizing flavor.

The serving size of this dish is “Malaysian size”, which is no larger than a standard bowl of noodle at most restaurants. Having acquainted with the supersized beef noodles in the United States, I realize that my perception has been misguided.

Phở Bò is usually eaten with two types of raw vegetables: basil leaves (húng quế, 九层塔) and long coriander (mùi tàu, 假芫荽). Long coriander is not commonly cultivated in Malaysia and have to be specially contracted from farmers.

Popular condiments to go with Phở Bò are chili paste and thick fish sauce. For my first dish here, I decided to enjoy the entire bowl without any condiments. Perhaps next time.

As the owner recommends, I ordered two pieces of Gỏi Cuốn (春卷, RM1.80 each). This Vietnamese hand roll is also known as Nem Cuốn or Bánh Tráng Cuốn depending where you are in Vietnam. Here, the minimum order is two pieces.

Typically, each Gỏi Cuốn consists of prawns, sliced pork, vegetables, bean sprouts and bún (rice vermicelli) wrapped in bánh tráng (rice paper). The skin is thinner and more translucent than the Chinese popiah (薄饼) skin.

Gỏi Cuốn is neither fried nor cooked. The pre-cooked ingredients are wrapped fresh and served at room temperature. Popular dips to go with this side dish are savory fish sauce and nước chấm sauce. Both sauces are provided here.

As for my choice of beverage, it should not be a surprise when I picked Cà Phê Sữa (牛奶咖啡, RM3.30). This popular drink is the unofficial national drink of Vietnam, similar to what Teh Tarik is to Malaysia.

The hot version of this drink uses a metal drip filter (cà phê phin) and a glass below. Originally, the glass is only filled with condensed milk. The drip filter contains coarsely-ground dark-roast coffee, in which hot water is poured over. Water seeps through fine coffee grains while the drip filter sieves the coffee brew from coffee particles.

The coffee is very strong and is pleasantly bitter. The texture of filtered coffee is quite smooth, though there is still some residue left over at the bottom of the glass. The amount of condensed milk is just right to provide the optimal degree of sweetness.

Cà Phê Sữa is only meant for one brew. After that, red tea is poured directly to the glass (not through the metal drip) to serve as the second drink. The philosophy is that unsweetened tea helps to wash off the strong coffee aftertaste.

Although the food that I tried so far sounds interesting, the owner clarifies that this is just the tip of the iceberg. Another recommended choice for my next visit is Bún Thịt Nướng, which is barbecued pork and spring rolls served over cooled noodles. There are non-beef dishes available too.

Address: 56-W, Jalan Jelutong, 11600 Jelutong, Pulau Pinang
Contact: 04-684-9038
Business hours: 10:00am-3:00pm, 5:00pm-10:00pm (Monday-Friday), 9:00am-3:00pm, 5:00pm-10:00pm (Saturday-Sunday), closed on Tuesdays

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