Welcome to Circular Road. Looking for Vietnamese places?

👍🏻👍🏻

👍🏻👍🏻

Obviously it comes w ice normally, I asked for without (there's also the hot option but just why)

This was meh, it's slightly bitter and has body but doesn't have the intensity or intense aroma known if viet coffee. The condensed milk was weak too

The pork here was dry and slightly tough, vermicelli was alright but the sauce is more plain than the buncha, really just a basic fish sauce based dipping sauce

It's alright

Adding meat is the best option

This is the best bun cha in SG and the closest thing to the one in Hanoi I had

The soup had proper smokiness from the well charred meats and the pork slices (or at least 30% of them) had the perfect bouncy slightly gelatinous bite. Unfortunately some of them were abit tough

Meatballs were good too, firm and crumbly and substantial

Worth a try

Vermicelli with grilled meat @ $26.90++

It's been a while since we ate here and so happy to be back as the food never disappoints! Got this to share between two who weren't too hungry, and even though the portion isn't a lot (just nice for us), it was sooo super satisfying.

The vermicelli was made into small pancake-like bites that were nice and easy to eat. The meats were all flavourful and juicy. The best was the sauce that goes so well with everything (think it contains fish sauce and other stuff).

Already thinking of when we should go back again.

👍👍👍

👍👍👍

Located right at the junction of circular road is @cochungvietnameserestaurant , which is quite the “hotspot” during lunch, both literally and physically given how it’s packed with office workers and contributing to the blistering heat and heartless humidity. They do have air conditioned seats but they’re limited and usually allocated to those who have made a reservation to which I was clearly not one of them.

Taking a look at the menu, you’d find that all the classics are there and priced affordably. Decided to go with Phở Bò (Pho Beef Soup) and though I haven’t had much good phos before, I thought this was everything it should be! My pho arrived in a huge bowl, where the slippery rice noodles laid at the bottom in a tangled mess and was topped with a handful of vegetation at the top, ie coriander, spring onions, beansprouts. The thinly sliced, raw, beef ribeye laid beautifully in the bowl, adding a nice shade of red to the overall aesthetics. Served in a metal pot on the side is the beef broth which is made with their family recipe and secret ingredients combine with slow-cooked beef bone for at least 10 hours. This steaming stock spots rich savoury depths in which you could really tastes the essence from the long simmering hours and will have you chasing the last few droplets around the bowl with a spoon. When pouring the broth into the bowl, the heat of it does help to slightly scald the ribeye, deeming it more cooked and safer for consumption.

It is a dish to which I would return time and again for comfort more than anything else but next time, I’ll make a reservation at the air conditioned areas sheesh 🥵

$11.90

Stepping in to Co Chung is like a trip back to Hoi An in Vietnam. Famed for the many lanterns that adorn the ancient city. And that’s precisely why this restaurant has been a highlight of the week for Nibbler. You begin to realize dining at such restaurants are reminiscences of all your past travels and all the awesome Vietnamese food Gobbler and Nibbler had back then.

Nibbler actually went back to Co Chung twice in a week after the first visit with C (thanks missy for your reco). You can be rest assured these are all authentic Vietnamese food and very affordable as well. (PS: The staffs are also Vietnamese, has to be authentic enough.)

The super thin vermicelli with grilled pork has to be my favourite dish 🤤 (for now and until I am done exploring the entire menu). They have sprinkled bits of peanuts and crushed prawn onto the vermicelli and it tasted flavorful. I am quite a fan of fish sauce so dipping the soft vermicelli and pork with the sauce gives it an additional umami.