It’s the last 2 weeks of the year. The boys are on semester break and Ben is on leave. We have more time to explore further out for food.
Ben remembered seeing a Vietnamese restaurant on Victoria Dr which often has a line outside the restaurant. We went there on a Saturday early evening and was fortunate to have a table without wait.
Ben and I ordered from the special rice noodle menu. You can click on the menu to have a larger view.
Ben helped me to pick the Special Crab Soup with Vermicelli. The small bowl is $7.75. It has prawn, blood cake, tofu puff, pork hock slice, Vietnamese ham and tomatoes. The soup is flavourful.
Ben ordered the Seafood Hot & Sour Rice Noodle in Soup. The seafood include prawns, squid, fish slices and fish/squid balls. The sourness in the broth makes it quite appetizing.
The vermicelli is of the thin version and not as thick as ‘lai fern’ used in Bun Bo Hue.
You know the broth is good when the bowl is tilt for the last drop.
The fixings for our noodle were slightly different from the regular Vietnamese restaurant. What do you call the leaves?
Ben and Nanzaro were fighting for the above Thai chili. Very few Vietnamese restaurants serve Thai chili, even when they serve it, they serve it whole and not chopped.
Arkensen always go for the house special. The large bowl is $8.25. The house special has beef slices and meat balls.
Nanzaro ordered the Deep Fried Fish with Vermicelli in Soup, also from the special rice noodle menu. His large bowl is $8.75. Despite being soak in the soup, the fried fish chucks are still crispy on the outside.
Nanzaro’s rice noodle came with some crunchy vegetable stems which resemble water spinach.
Hoang Yen accepts cash only.
Hoang Yen is a small place with 32 seatings. So, it’s a bit cramp.
You can click on the take out menu to have a larger view.