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Vien Dong vs Brodards for Vermicelli Noodle with BBQ Pork, chả giò, etc

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One of my favorite dishes in Little Saigon is the vermicelli noodles with bbq pork, cha gio, shrimp, peanuts, all the mint and cilantro etc

Seeing that all the restaurants probably get their noodles from the same supplier, I suppose that the distinguishing factor for this dish is the quality and quantity of the toppings (meat, cha gio, herbs, etc)

I was either going to go the Brodards or Vein Dong. Is one better than the other for this dish? Or are there any other great options in the Westminster area?

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  1. i think vien dong would be better than brodard. i personally find brodard gives you tiny meat that's over-cooked to a crisp for these kind of dishes and rice/com dishes too. i also don't like the taste. but that's just my experience.

    have you been to Com Tam Thuan Kieu?