Featured Brunch: Bao Noodles

Maryse Chevrière — February 19, 2010

Clockwise from top: Exterior, Pork Banh Mi with Fried Egg, Interior, and Seafood Congee.

We’ve recently enjoyed Mexican and Italian spins on breakfast sandwiches, but how about a Vietnamese rendition? Well, the Pork Banh Mi with Fried Egg is the star of Bao Noodles’ new brunch menu.

The chewy baguette is loaded with long strips of breaded, fried pork that resemble ham steak. There’s tomato, slightly sour, pickled vegetables, and two fried eggs that put this sandwich in the morning meal category. Break the yolks first and let it act a sauce. The massive portion makes it great for sharing.

The other thing to get is the Congee. It’s a warm, satisfying, stick-to-your-ribs, winter porridge. Bao Noodles serves two— one with meat (duck, pork and chicken), and the other with seafood (shrimp, crab and squid). Both are very good, but if pressed to choose between them, opt for the meat. Soy sauce and fried garlic chips are served on the side for mixing in— and you should. The salt and crunch enhance the flavor and texture.

Of the other options, the braised Pork Belly, though visually unappealing, is savory and tender. The accompanying fat-laced sticky rice is reason enough to order it. During brunch, you can also order from the regular menu. If you’re in the mood for noodles, the Beef on Rice Vermicelli is the move. Regardless, at $9.99 per person for an entrée and cocktail, brunch at Bao Noodles is a great value.