Bun-Ker Vietnamese

Recommend by James Stith

Came with Karina.

Chicken curry was the best.
Mushroom crepe app was fun but not groundbreaking.
Got one of the specials: coconut braised pork ribs and it was bomb.
Eggplant side was nice but try something else next time.

Ginger hibiscus drink was on point

I googled this place and went by the ratings and decided to try. I would have to agree with the one and only poor rating I read, and she was being nice. THIS IS NOT VIETNAMESE FOOD. besides for the menu not having Vietnamese names for the dishes, dishes being close representations to Vietnamese dishes, very over priced. The most popular dish people I hear always come for in Vietnamese restaurants is the pho soup. Their representation of pho doesn't even taste like pho, only came in one option...chicken. I don't understand the justification for charging so much for "chicken pho" when there's so little pieces of chicken. The chef that was "raised in Vietnam" needs to take Vietnamese cooking courses before he passes THIS off as Vietnamese food. Total slap to my Vietnamese heritage

Came here one evening with a group of 3. This place is super tiny. Not a lot of space at all. There are 3 tables that seat 2, 2 tables that seats 4 comfortably, and 1 table that fits about 5.

The staff were super friendly but hard to pay attention to everyone's needs in a timely fashion. One more worker would significantly help the flow of things.

The menu comes on a paper bag which was very interesting!

We ordered the Banh Xeo for appetizer and Pho Ga and Ca Ri Chay. The Banh Xeo was just okay. The fried egg was decent but there were too many bean sprouts in it. It's basically a lot of bean sprouts wrapped with egg around it. There wasn't enough balance with the other ingredients in terms of shrimp and bacon. I'll definitely look around at other restaurants and compare their Banh Xeo. I have a suspicion that pairing it with a spicy fish sauce would make the dish taste better. Even possibly adding garlic would help.

The Pho Ga is different. I'm always used to a beef broth but this was a chicken based broth. This is why I wanted to try this place, a different broth base. I actually like the chicken based broth. It is a lot lighter and a lot less oily. The chicken was tender and flavorful. Only thing is I don't think hoisin sauce works well with this type of broth. The chili sauce still works with this type of broth. I think this dish will be more of an acquired taste. Nonetheless, I think it's worth trying at least once.

The Ca Ri Chay was flavorful. It seemed like the vegetables were fried before hand then put into the curry. The fried vegetables added a nice crunch and texture to the dish. Everything was balanced and savory.

I'd be interested in coming back here to try some other dishes. I would not come here with a party bigger than 4-5. There's no issues with parking on both sides of the street.

I think overall this place is a solid 3.5 rating. Giving them the 4 because of the service, the Pho Ga, and wanting to try their other dishes for now.

Simply amazing. Literally a hidden gem. A small menu of perfect dishes. You are not an official foodie until you eat here!

Tiny place located in a dark industrial area. The menu was printed on an worn paper bag with a small list of Vietnamese dishes.
They have only one option of pho, with a few pieces of chicken. The chicken meat had no texture, seemed it had been used to cook chicken stock before adding to the pho. Priced at $14.50.
The pork chop was hard and tasteless, portion less then generous. $16.
The bill came with suggested tip of 18%, 20% and above, meaning that 15% tip would not be good enough.
I have enjoyed visiting Vietnamese restaurants wherever I travel, from Ontario, Canada to Florida, have always been delighted with their usual good and hearty food and honest price.
My experience from this place was weird and foolish. Three stars for the average food, minus one star for the overpricing.