Vietnamese pho noodle soup + vegetarian spring rolls ($12.50 + $5.50)!
Bugis Vietnamese — pho-style noodle soup with seafood, minced pork, quail eggs, chinese chives, plus vegetarian spring rolls with sweet chilli dip. $12.50 + $5.50.
Lunch today: Vietnamese seafood noodle soup + vegetarian spring rolls at Bugis. $18 combo. 😋
What was on the table ($12.50 + $5.50):
- A clear noodle soup bowl with thin vermicelli, seafood (squid, prawn, fishball), minced pork, quail eggs, fried beancurd skin and Chinese chives.
- A raw side plate of beansprouts, basil, chilli and lime.
- Vegetarian spring rolls with a sweet chilli dip.
This is the hu tieu style of Vietnamese noodle soup (closer to a southern hu tieu than a beef pho): thin, slippery rice vermicelli in a clear, light broth that’s been sweetened naturally by the seafood. What I like is how loaded it is, squid, prawn and fishball for the sea-sweetness, minced pork and quail eggs for heartiness, and fried beancurd skin soaking up the soup, with Chinese chives for a gentle oniony note.
The side plate is half the experience: you tear in the basil, add beansprouts for crunch, squeeze the lime and drop in chilli to dial the bowl exactly to your taste. The vegetarian spring rolls are the crispy companion, golden and crunchy, great dunked in the sweet chilli. A clean, fresh, build-your-own Vietnamese lunch.
Overall: 4.2 / 5. The broth was clean and sweet from the seafood, the bowl was generously loaded, and the spring rolls added the crispy contrast. Solid Vietnamese. 😋👍🏼
