Xuân Hương Restaurant

Personally my most favorite go-to spot for Bun Dau Mam Tom. The portion is great, the protein is spot on, both texture-wise and flavor-wise. The fermented shrimp sauce might be a bit strong and heavy with MSG, but delicious nonetheless. Other items on the menu are just as fantastic. Highly recommended to give them all a try!

Service is good. Staff is helpful and friendly. Definitely coming back again and again.

Sorry, I wasn’t feeling the best, so I didn’t get a chance to take photos. The vermicelli bowl was very good. The flavors were perfect.

More importantly, the washrooms were decent! It’s probably the cleanest of all the Vietnamese places that we have been to. That’s saying something!

I had this place recommended to me from a friend and I decided to come here during the week for lunch. When I walked in I was greeted and gestured towards a table. The hostess/waitress was very kind and friendly. Although she spoke limited English and I spoke limited Vietnamese (but learning), we were able to understand each other.
I enjoyed the vibe of the restaurant. It seemed a little old school but it just made me enjoy the vibe even more. There was Vietnamese music playing on a TV/speaker, which again just enhanced the experience for me. I loved the authenticity of this restaurant.
I ordered the Bún Đậu Mắm Tôm: 1. Bún Đậu Chà Thịt ( vermicelli, tofu, grilled pork pie, pork), (1 phần ) S, which was the portion for 1. For a split second, I thought maybe I should order the 2 phần or portion for two. Let me tell you, I would have not been able to finish a larger portion. I also ordered 1 order of Chả Giò Tôm Cua Xuân Hương (prawn – crab egg rolls). I had even toyed with the idea of ordering the Bò Kho + Bánh Mì. I wish I could have but I’m glad I did not. I did not anticipate getting this full off of these two dishes.
For the Bún Đậu Mắm Tôm, I also ordered the Bánh Tráng (Rice Paper), which I used to wrap and roll the various ingredients up and dip into the sauce. Speaking of the sauce, I was warned that the shrimp paste on this particular dish would be stronger than usual. I did think the shrimp paste was more potent however I thoroughly enjoyed it and did not have a problem with the odor at all. Then again, I love durian too, so no surprises there. They will give you a pair of kitchen scissors to cut up the various ingredients like tofu, cakes, and pork. Just wet the rice paper in the water provided to get it damp and soft and then get to rolling. It’s way harder than it looks and gives me a new appreciation for the art of making gỏi cuốn. I ate everything on the platter.

The Chả Giò Tôm Cua Xuân Hương were excellent, wrapped in lettuce and dipped into a sauce I was unfamiliar with but that was very tasty. I finished all of them as well.

After this, I had no more room but I do plan on coming back to try a few more dishes like Bún riêu ốc and Bò kho + bánh mì.

This is a great authentic Vietnamese restaurant and if you can get past the aesthetic that some people don’t like but which didn’t bother me at all, you will discover some outstanding food inside. Don’t miss out!