Sethlui.com: Try Authentic Grilled Pork Rice Noodle At This Vietnamese-Owned Kopitiam Stall In Toa Payoh

Deep inside the heartland of Toa Payoh, there lies Que, a kopitiam stall that strives to sell authentic Vietnamese food that comes without a gut-wrenching price tag. It’s owned by a friendly Vietnamese lady, so it’s as authentic as can be.

Though the place may not be the most glamorous, Que’s food is assuredly swoon-worthy. The most stunning of all is perhaps the Bun Thit Nuong Cha Gio (Grilled Pork with Fried Spring Roll Noodles) ($6.90).

The dish consists of white rice noodles, crowned with aromatic escalopes of grilled pork, and flanked by a quadruplet of golden fried spring rolls. The rice noodles, once adorned with the fragrant sauce, were a culinary wonder.

Both parts savoury and sweet, they carried a vibrant flavour that felt like the caress of a summer breeze. Hints of heat found their way to my palate as well, providing a more complex flavour.

The rustic, smoky grilled pork was the perfect counterpart to the elegant rice noodles. A beautiful chestnut brown hue on the surface of the pork served as evidence that the pork was perfectly grilled. It carried a strong umami flavour, further enhanced by its alluring smokiness.

The delicious flavour of the pork was matched with delightfully tender meat that required little gnawing. I might actually be in love with this grilled pork that’s both big on flavour and big in amount.

Deep fried food has always been my kryptonite. The fried spring roll was no exception. A crispy exterior encapsulated the juicy minced pork filling, each bite a crackling explosion of fatty, porky flavour.

For a lighter main, the Banh Mi ($6.50) is a splendid choice. Choose from chicken, pork and beef for your protein. I had my mind set on the pork. Yes, I realise I consumed lots of pork. No, it does not bother me.

Seasoned well, the shreds of pork sandwiched in the toasted baguette emanated an intense, sweet flavour that lingered in my mouth. You might find the pork a little cloying because of its sweetness.

But I thought the mix of pickled vegetables, including cucumber, carrot and cilantro, uplifted the lofty flavour of the pork with notes of refreshing tartness. All of these flavours were sealed in a soft, dense baguette.

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Thanks must be accorded to Que for an undeniably satisfying meal. A true hidden gem in Toa Payoh, you’ll be silly if you miss this out.

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