hai phong vietnamese restaurant

one of the best vietnamese restaurants in vancouver. they have a wide selection of dishes, including my favourite, water spinach/ong choy/morning glory. to my knowledge, this is one of the only places that serve this dish year round, and for this sole reason it is worth a visit. the other dishes which i have tried were also very good.

i find it ridiculous that people base their entire review on one dish.
i've been going to hai phong for a while and have to say, they are without a doubt my favorite. the food is amazing as is the service. also the tables aren't tiny like some restaurants. all in all a good experience with the great food. i'll be a lifer.

fresh and full flavours.exciting presentations on the plates. menu was more interesting than your typical vietnamese joint. exceptional value for money.

i really wish people would just know what real food is and order specialties in-house rather then wings and plain beef pho and shit.

k when you come here order the viet spicy hotpot (thai style) for two. it's amazing!!! this is my usual with my gf and seriously it's so good. there's a sweetness to the broth and yes you can certainly drink it. comes with a side dipping sauce (fish sauce and chillies).

there is also a dish that's a egg crepe with veggies. you stuff the egg and veggies with mint and basil into the lettuce and roll. dip it into the sauce and bam. now give me a review after those two items to start off with. not some lame ass oh i had the chicken wings and beef pho and no on the siracha... child please people who post things like that can overhype one thing or put down another restaurant in great ratings.

i was a former first cook, jr sous, sr sous, head chef, retired.

came in because of a posting that said this was voted one of the best pho restaurants, the wings sounded good, so we got a full order of garlic chicken wings, after dipping it in lemon water juice mixed with some kind of spice/msg, (came with the wings) there isn't really any butter or much garlic left. i personally liked them better without the wings dip. the pho special came next, not much toppings but when you eat pho, it's all about the broth. don't ruin it with that sriracha and hoisin sauce. the chef spent hours boiling it down and readjusting until just right. dip your meat in the sriracha and hoisin and eat it. at least, the broth was good.

ordered take-out and it was ready in 10 minutes -- the time it took to walk there. already a plus! 
the spring rolls were delightful, and the grilled pork skewer & pork patty were very tasty. there was a nice array of your typical vermicelli bowl ingredients, and ample vermicelli which i find a lot of restaurants out here seem to lack. i'd definitely come back!

ben intended to bring me to my chau for pho ga on a friday evening. we were not aware that it closes at 6:00pm. although we reached my chau before 6:00pm, there was a note on the door stating that it closed early for that day. so, we decided to walk along kingsway to look for another place to eat. we came upon hai phong which we had not been here for a long time and settled with it.

the original location, compared to their smaller 'express' version in tinseltown.

the signature, must-eat is their crab with a house sauce that's half sweet, half sour. finger licking good.

good service considering the manpower.

free parking.

washrooms can be cleaner. then again, your classic hole in the wall but sometimes these are the places with real food haha.

i recently had lunch at hai phong vietnamese restaurant in vancouver on kingsway with my buddy and as it was my first time dining here, i had to blog about it!. since it was my first visit, i will almost always opt for pho to try their staple product. my friend got the house special, but i opted to go for the large rare beef and beef balls with rice noodle soup $8.50.

my second post on a vietnamese restaurant! this restaurant is located on kingsway and knight. i am pretty much a regular at this establishment because of their menu! it consist of many items that are not available at other vietnamese restaurants. along with pho, vermicelli and rice dishes like other regular vietnamese restaurants offer, they have what i like to call “home style” vietnamese food, which are things like: cá kho tộ (caramel braised fish), tôm rang mặn (salted caramel shrimp) and canh chua (vietnamese hot and sour soup). for being a regular patron for about 2 years, it was actually my first time having their spring rolls. i was pleasantly surprised, they were pretty good! i like the egg wraps better than the rice paper wraps, so this was right up my alley! it was nice, crisp on the outside with a soft centre! it paired well with the sweet dipping fish sauce. we also got this for an appetizer which was amazing! i had to put it in capitals to captivate how good it was! i am really into rare beef so when i saw it on the menu, it was a must! they call it beef sashimi. it’s some thinly sliced lean beef with sliced onions, marinated in a little bit of lemon i believe. its garnished with roasted peanuts, fried shallots and vietnamese coriander. the dipping sauce is some sort of soy sauce and fish sauce mix. this dish has to be one of my favourites! i have to stop myself from ordering it every time i go, i’m sure that much raw beef isn’t good for you! another item that i get pretty regularly is the bun rieu. this noodle soup is not usually at other vietnamese restaurants and when i do see it at other restaurants it’s usually not as good. its a crab and tomato based soup. think of it as a consommé, when they make a raft out of eggs and meat, but this soup actually keeps the raft as a main part of the dish and flavours it with spices! this soup has always been my favourite ever since i was young! my mom still makes it for me every time i go back home to visit. the

cold weather seems like the ideal time for a warm bowl of pho. this is a large bowl of rice vermicelli noodles, bathed in beef broth (prepared with roasted onions and roasted ginger, anise and cinnamon, seasoned with fish sauce), garnished with scallions and thinly sliced white onions. it’s served with fresh blanched bean sprouts, and southeast asian basil.

was recommended by a friend, although the taste was good, piece of clear plastic came out and the waitress was quick to take it away from me. did not charge me for the noodle soup, but apology from the chef or cook would have been nice.

richard (food critic, vancouverfoodster.com ) and jenny (french born vietnamese) both agreed hai phong was their favourite vietnamese restaurant in vancouver. this was a little chat we had after we all attended “food via social media” event hosted by hootsuite. so we decided to go there for dinner after. before our dishes arrived, they gave us a plate of condiments of banana blossoms, vietnamese coriander leave, basil, bean sprouts, chili, and lime. these were flavour enhancers for our noodle soups. i had banana blossom in vietnamese noodle soup before at kim phung, but never had vietnamese coriander before. apparently vietnamese coriander is called laksa leave in malaysian/singaporean cuisine and used in laksa dishes. condiments for noodle soup: banana blossoms, vietnamese coriander, basil, bean sprouts i ordered duck and bamboo shoot vermicelli in soup. i had this dish before at kim phung. the broth here was superb! the flavours were very complex. the addition of vietnamese coriander

...beef was extremely tender; soup was absolutely delish - it had the stew flavor yet the light texture of a pho broth; egg noodle wasn't bad, but the other option of rice noodle (tried below) didn't seem that much better.

pho. i came here twice and the great service is decent and the pho is very tasty the price is around $8-10 but the spring rolls is cheap and its so good you must try it for yourself before saying anything.