180 Bencoolen Street
#01-07 The Bencoolen
Singapore 189646

(open in Google Maps)

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

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From the Burpple community

My Vietnamese friend was so happy to find this item on the menu- sounds like it’s not a common dish to find in Singapore. Essentially a platter of ingredients where you can make your own rolls (using either the rice paper or the lettuce). We both really enjoy the 2 types of fried fish cakes here- slightly crunchy skin and chewy filling. The fermented shrimp sauce (mam tom) is sufficiently pungent and savoury to go with the clean-tasting vermicelli and tofu. Love this!

I love getting their pho for lunch. Fragrant broth, nice portion of beef and noodles. I only wish they would add a bit more herbs! Their bahn mi is also yummy, good for a quick bite! Sometimes they add a LOT of chilies in there though - so beware. Usually a lot of Vietnamese people eating here as well. They also sell things like vietnamese sauces, conical hats, roll wrappers, etc.

Came here on a weekday night for a quick dinner and was pleasantly surprised to chance upon this joint packed with both locals and (more importantly) Vietnamese folks eating here. They have an extensive menu beyond the regular Pho Bo (though that’s what I had) including even stuff that you usually only find in Vietnam including Vietnamese hotpot. Highly recommend if you’re craving some Viet food in the city and don’t want to drive all the way to Joo Chiat for your fix 😉

Perfect choice to tide me over on a rainy day. Authentic Vietnamese cuisine is rare in Singapore but thanks to someone’s recommendation, this hidden gem at Bugis street serves pretty rustic Vietnamese cuisine, both northern and southern, as well as seafood dishes.

We tried the Bún Mắm, or the Mekong seafood vermicelli soup, here by chance since the initial plan was to have Bún Riêu which was sold out. Originating from South Vietnam, this bowl includes thick rice vermicelli, seafood, roasted pork belly, lots of vegetables and herbs, that’s so typical of the Vietnamese cuisine. The vermicelli had a good consistency that made it easily slurped up. But the most prominent ingredient was the fermented fish used for cooking the dark, murky broth. Could get a little fishy, metallic or even pungent, yet it was also sweet at the same time. A squeeze of lime would be wonderful. Perhaps they should serve a plethora of veggies alongside, like what it’s usually done in Vietnam. By the way, they sell western food too.