西貢越南湯河 (已結業)

都不錯，可以再來。相片放於此處：http://www.fotop.net/fanshu/Saigon

越南湯粉店開到成行成市，一碗生牛河對於越南人甚至越南華僑，也應該不是甚麼難事，所以素質也相當平均，很難較出高下來。晏晝十二時多入座，食客就只得筆者一個，這個時間最好，不用跟上班族爭位。二話不說點了一碗生牛河，但遺憾的是，熟牛河與生熟牛河也有飲品附送，惟獨生牛河沒有。可見生牛河的確分外矜貴。賣相不俗，見得到生牛肉的紅色，放入湯底裏浸幾下已經剛好熟了，肉質都算幾腍，少少嚡口，但也很易入口，問題不嚴重。河粉是正宗的河粉，不是幼幼的金邊粉，而且很滑很薄。湯底色澤深暗，但味道不濃，飲得到淡淡牛肉味，配料芽菜、香葉及蔥也佳，反而金不換味淡，整體都啎錯。見新鮮熱辣的法包不斷出爐，有少少衝動想食，唯獨沒有麪包香味，可惜可惜。

9月6日21:30餓著肚搭直巴，落車後在這店醫肚。要了西貢湯河。湯河、湯底：湯底清鮮，湯粉幼滑。配料：生熟牛肉、雞絲、肉片、牛丸、扎肉、芽菜和金不換。生熟牛肉- 生牛肉不算幼滑，熟牛肉入味雞絲- 雪味重。肉片- 雪味重。牛丸- 味濃和有咬口。扎肉- 味鮮、爽口芽菜-金不換- 芽菜份量少，金不換香味獨特。服務一般，價錢偏貴，不會再試。

I have preference on Vietnamese food, so I have tried many different Vietnamese restaurant. The Vietnamese food served in this restaurant is different from the other restaurants that they claim to be the original ones. However, I don't think it suits the taste of HK people at all. Besides, the service of this restaurant is somehow not very good because the shop owner has priority to serve the English speaking consumers, it seems like discriminating the local HK people. Anyway, they definitel

次次去都係叫生牛肉河餐, 今次見個蝦米蟹羔湯粉好似幾正所以就叫左呢個蝦米蟹羔湯粉- 真係比佢幅圖既賣相扼左, 以為會有濃既蟹羔味, 點知味道好淡, 都係生牛肉河掂好多蒸粉皮- 加埋酸醋食, 咸咸酸酸幾開胃腐乳通菜- 普通蒜茸多士- 不嬲麻麻好呢個, 所以普通

去左金百利7樓o個間舖, 7點幾仲好多位坐, 令我同朋友以為係咪冇人幫襯呢...近期狂食日,中,西餐, 所以想試下第二d, 點知...俾"無骨雞翼檬"吸引住, 因為本人非常懶同埋一向都唔鍾意lur骨, 見佢又係recommended in the menu, 所以試試, 點知黎o既係雞槌!!??! 肉中間塞左雲耳, 紅蘿蔔, 菜...等等好多o既碎料, 仲有少少辣. 最唔好係d雞肉好薄, 連埋皮都好薄, 失望. 朋友話佢碗蝦米蟹羔湯粉都唔係好得. 我地原本諗住仲叫下d snacks/dessert, 但因為信心不大, 所以去第二度食好過.唯一好少少係佢d魚露食好多都唔會太口渴, 有d vietnam restaurant o個d好味精.

This is probably one of the best vietnamese restaurant that reminds me of the 'pho' I eat in LA. Although it is not the same, its style and aroma really does remind me of the original taste of 'pho'. They actually bake their own bread so it's very fresh and goes excellent with curry sauce! Eggrolls are okay, nothing really special. My recommendation would be noodle and their bread. The waiter (not sure if he's the boss) is also very cool! Excellent service!

好耐未試過訓到2點．．．都幾奢侈，過灣仔搵個地址，順便試下不理那死肥豬話唔錯的越菜。趕著食完後睇戲，就叫了香茅豬檬怕加兩粒牛丸，每粒四蚊，認真唔平；香茅豬檬用闊口湯碗載著出來，滲滿香茅、九層塔、蔥，當然一些不知名香料夾在其中，說到香料越南玩的花樣唔及印度仔，不過都有其一套風格，九層塔獨特的味道，感覺較清香，喜愛其香的話，這裡會是你那杯茶，否則行幾條街有清亭、燕萍，又或新強記、香河都唔錯。比較同區的越南菜，這裡的清而帶濃烈的香草味同時滲著香茅味，幾對胃口，豬扒煎香切粒上，醃得幾入味，可惜肉實，是雪藏料子，四蚊粒的牛丸，交來貨，普通得可以，檬粉貌似米線，與坊間的檬粉不同，軟滑易入口，有水準。埋單要$42，貴在兩粒牛丸，見剛從越南回來的同事影的生牛肉河，清清的湯底，灑點蔥及九層塔，簡潔得很，相信西貢比較接近越南的味道。

和女友叫了一個$88二人餐, 有一碗二人份量的生牛肉湯河, 一客兩片蒜蓉包, 兩隻牛油雞翼, 一碟油菜同2杯飲品....生牛肉湯河真的很正, 有很多紫蘇葉, 蔥和香茜, 牛肉亦唔韌, 湯底也幾好, 而蒜蓉包更好味到不得了, 熱辣辣,多牛油和蒜蓉而且係即叫即焗, 牛油雞翼則很普通, 只得兩隻中翼, 唔太濃的牛油味....最後因為我們坐在焗爐附近, 抵受不住牛油和蒜蓉的吸引, 再追加了一客蒜蓉包, 散叫有三片的, 真的不錯呀!!

同車仔麵冇分別,呼精+河粉又要貴過人甘就要收人$40幾服務差到冇人有,早知係甘去普通茶餐廳食好過呢間我都係兩個人去,佢0地都有放一黑一白筷子估不到甘都得!!!

早兩日去開灣仔腦城買野, 順便黎呢度試下. 果時5點幾無其它客人. 叫左生牛肉河. 好細碗(湯多, 粉少, 牛肉熟左果時幾"鞋"下, 不過好多葱花, 正,). 味度都可以. 懷念以前係多倫多讀書時食果D越南火車頭湯河(算係雜錦湯河一類, 有生熟牛肉, 牛百頁, 牛丸, 芽菜及辣椒仔及青檸另碟上, 超級多葱花洋葱絲, 超級大碗, 好濃既牛骨湯底+味精, 大約係港紙45蚊一碗). Service方面都無咩, 老細好似幾nice. 下次可以再黎試其它野.

其實全香港無人不識呢間舖頭仔旨因每次遊行都會係電視同報紙既高空shots 度見到佢大大個既招牌今日終於有緣入去試試喇由於得一個人食飯只係叫左一個扎肉蝦餅湯檬扎肉唔似其他越南野咁死實實湯放左金不換同紫蘇葉攪到味道好濃不過加d醋中和返就岩岩好蝦餅兩大件炸得好食就算熱氣到咬親自己都要堅持食晒其實其他樣樣野都好似好好食咁最得既似乎係蒜蓉牛油法飽係焗爐入面焗住有人叫先至即刻拎出黎加牛油一打開焗爐果下真係成舖都聞到食晒個檬先見到原來食飯可以改配法飽早知食紅酒牛肉配飽啦…侍應姐姐似乎全部都係越南人好有禮貌收錢既好型哥哥相當好人好鍾意同客人傾偈同問意見不過就似乎的確係對講英文既客人好d睇黎下次都係要多d人黎一齊試多幾樣喇

同我向美國食既越南河味道好相似。湯底好味﹐味精就更有架喇﹐但係有大量蔥同芫西﹐夠正宗。唔似一般其他餐廳湯底無味又無個性﹐一D都唔越南。service好nice,會認得你食咩。

我從來未去過一間餐廳可以如此服務態度之惡劣, 我去的時間是下午2時許, 服務生小姐見我進來, 一聲不發便放下一對黑白筷子, 亦不問我有多少人, 便走開了, 一對筷子一隻黑一隻白,都可以不察覺? 而且當我告知她筷子一黑一白的時候, 她竟然牛咁眼望住我, 怒目對恃, 跟住我隨即同佢講兩位, 佢仍然怒目望住我, 有病架, 我黎食野, 你唔洗咁啞.我比錢架, 仲要受氣, 比我都唔食.

i have only been there once but i won't go again. the service is very bad, the restaurant owner only serves the english speaking customers. last time, the quality of food that i got was bad, so I have asked to change but the restaurant owner refused to do so because he thought his food is the most authentic & original ones, so that the taste is different from other vietnamese food. this kind of customer service is not acceptable nowadays.