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  • Half of my week is spent working in Summerlin, and the Vietnamese options are slim pickings, but this is my go to spot when the craving arises during my work lunch hour. For quality of the pho, I would rate them around 3.5 stars since the stock is a bit on the sweeter side and not as complex but a step above msg stock from a packet of powder, and there does appear to be a markup of $1-2 from similar entrees in Chinatown. I completely agree with other reviews regarding their Bun Bo Hue since it's a bit toned down for less adventurous palates (not inherently spicy, but using their housemade chili sauce really elevates the dish) and there is a lack of the blood-cake and random pork parts (pork hock included only by request) that make this dish unique. I know that some folks may make a general rating based on traditional items such as pho and banh mi, but I think the true gems on this menu lie a little off the beaten path. The shrimp paste spring rolls are tightly wrapped like cuban cigars and have a nice ratio of meat and vermicelli/vegetables with the rice skin having a nice toothsome texture. They also have some other intriguing items in the appetizer section such as a deep fried savory vietnamese crepe, carpaccio salad, and other items that I am excited to try. One dish in particular was recommended by the manager on my most recent visit : the shrimp and crab udon soup (banh canh cua). I was a bit skeptical since I expected some half Vietnamese/Japanese concoction with imitation crab and overcooked shrimp in a bland clear broth, but what arrived was an unexpected deluge of flavor that blew me away! The broth is thick and starchy like a good hot and sour soup with bits of real crab meat bathing unctuous udon noodles made with tapioca flour (not to be confused with the Japanese variety) that had a hybrid texture between italian bucatini and Korean dukbokki. The manager strongly recommended adding a generous sprinkle of black pepper and I wanted to increase the heat with a dollop of the chili paste so I applied both. I'm usually a fairly adventurous eater that likes to constantly try new things on a menu, but this was one of those dishes where I seriously contemplated never ordering anything else again because I didn't want to deal with the regret of ordering an inferior dish. The noodles/broth ratio was great since I still had noodles down to my last bite and the thick broth is perfect to coat the udon with layers of umami since the noodle isn't capable of absorbing much flavor. The only weak spot was the shrimp since they were indeed a tad overcooked and lacked the sweetness and snap of the recently caught variety. Definitely earns a spot amongst my top 10 vietnamese soups in Las Vegas.
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