1750 N Milpitas Blvd
Milpitas, CA 95035-2713
(408) 934-9327
Vitals:
Hours: Fri-Sat 9 am-10 pm, Sun-Thu 9 am-9 pm
kid friendly
credit cards accepted
This is my favorite casual Vietnamese restaurant. The service is typical, the waiter arrives at your table a few minutes after you sit down, the food comes quickly and then you are left to devour your food. Don't come here expecting to be welcomed and catered to like an honored guest, but do come here if you want simple, good and authentic Vietnamese food. The prices have increased recently, and it's probably one of the pricier options for Vietnamese food, but it's consistent and reliable. Vung Tau actually has 2 locations (one in San Jose), but I prefer this location as the food is just better and they serve some dishes here that they don't serve in the San Jose location. The family that owns Vung Tau also opened up an upscale Vietnamese restaurant, Tamarine, in Palo Alto, which is very chic, but also very good.
They have an extensive menu filled with different appetizers, soups, noodle dishes, rice dishes and also a la carte. I tend to come here for a simple dish, either the bun or a com tam (broken rice dish) that is a meal in one. The a la carte dishes are good for groups and are also very good.
My favorite appetizer is the Goi Cuon (around $6-7). It's a fresh roll made with rice paper filled with rice noodles, lettuce, bean sprouts, pork and shrimp. It's served with a peanut sauce mixed with a bit of shrimp sauce and a dollop of chili sauce.
The egg rolls are only average to me. It's crispy and comes with a basket of fresh lettuce and some herbs, but something's just not right. The taste is somewhat off to me, and I would probably pass on this appetizer.If you're in the mood for bun, you have your choice of meats, grilled shrimp (tom), grilled pork (thit nuong), or grilled beef and onions (generally around $9). Any of these choices are good and you should just get what you are craving. But, I have to say, I don't know what they do to the grilled pork. It's sliced thinly and grilled to perfection, and is soft and not tough. It is very well marinated and has a good flavor. Bun is a cold rice noodle dish that is layered over some fresh vegetables (bean sprouts, cucumbers and herbs), with your choice of meat on top and some pickled carrots and radishes. Pictured below is an order of Bun with grilled shrimp and grilled pork. Bun is served with some nuoc mam (a sweetened fish sauce), which is poured over the bun.
There are other noodle dishes, like the steamed vermicelli with your choice of meats. This is also one of my favorite dishes, if a bit messy since I like to create a taco/egg roll by using the lettuce leaves and fill it with meats, herbs and some veggies and then dip it in nuoc mam. It's messy, but yummy.
If you are in the mood for a rice dish, then the rice dishes are all good (generally around $10). I prefer the com tam (broken rice) dishes. You can order a combination with a mix of meats, grilled pork, shredded pork, grilled shrimp or beef with onions. Dishes are served with some vegetables (sliced cucumber and some pickled carrots) and a side of nuoc mam. Pictured below is com tam with grilled pork and shredded pork.
I have to make a note about the steak or cubed filet with tomato rice. The dish is served with a side salad with a slightly sweet dressing. The steak is tender and extremely flavorful and the tomato rice is a nice complement. I highly recommend these dishes. The prices are a bit high, but if you want beef, this is the one to get.
There's something about nuoc mam. It makes everything taste good. It balances out the salty flavors and gives everything a slightly salty, sweet finish. I don't generally douse my food with all of the nuoc mam, but do pour a generous portion of it onto my dishes. Nuoc mam is a sauce generally made from fish sauce, sugar, water, garlic and perhaps some rice vinegar. Fish sauce is a condiment that is derived from fish (generally anchovies) that have been allowed to ferment. It's used in many Southeast Asian dishes to add saltiness to dishes, but is used sparingly since it has an intense flavor.
One of the dishes that I like here is the Bun Rieu. It's a soupy noodle dish made of thin rice noodles and topped with crab and shrimp paste, served in a tomato based broth and garnished with bean sprout, prawn paste, herbs, lettuce, and tomato chunks. It's an acquired taste, but it is satisfying on a cold day. I have friends who order this during Lent.
To sum it up, I have been coming here for years, and I have yet to find a dish that I don't like. But, I have to give a disclaimer, I'm not too adventurous once I find a few core dishes that I really like. I've had the opportunity to try to a la carte dishes and most of the rice and noodle dishes, and all have been good.
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