Lonely Planet

"Visiting Hanoi and not eating bun cha (barbecued pork with rice vermicelli) with a side of nem cua be (sea-crab spring rolls) should be classed as a capital offence. This is an excellent spot to try this street-food classic."

CNN Travel

"The crispy shell with a soft veggie and meat filling dunked in a tangy sauce gets the gastronomic juices flowing before a main course."

Perri Klass

"A one-dish joint in the Old Quarter of Hanoi, where phenomenally flavorful grilled meat arrived hot and juicy, and the dipping options included a mountain of pepper-spiked garlic, along with fish-sauce-based condiments."

Vkeong Lum

"We really enjoyed the fatty, thin sliced pork belly which was well cooked and had a crunchy bite to it."

Cathy Chaplin

"The vinegary broth, with significantly more spices and nuanced flavor, was terrific. I think it’s safe to say that this was the best bun cha I’ve ever had."

Penny Wong

"Serves arguably the best bun cha (grilled pork with noodles) in the city. You get two pieces of its signature crabmeat rolls and a bowl of bun cha that’s big enough to share between two people. Eat like the locals do by pairing it with fresh herbs and lettuce, before dipping it in nuoc cham sauce."

Sabrina Tan

"Suitable for those who would like to eat a less vinegary taste soup base."

Perri Klass

"A dedicated staff produces that one spectacular recipe (well, actually two recipes, since the bun cha comes with excellent crab spring rolls)."

Terry Durack

"You dip the pork and the spring rolls in the broth in a multi-textured frenzy of freshness, tang, smoke and scorch."

Jimmy Dau

"Generally filled with crab, mushrooms and noodles, they provide an extra crunchy texture and are guaranteed to complete the job of keeping you full well until dinner time."