Co Hai Banh Mi & Pho Vietnamese Restaurant, the name of thus restaurant is quite a mouthful. I will just use Co Hai instead since Banh Mi refers to Vietnamese Baguette and Pho is a kind of Vietnamese noodles.
After a lunch at a French restaurant, where I love one of the dishes made with Vietnamese rice paper, it triggered my craving for some Vietnamese fresh spring rolls. I had not eaten it for many years … for a reason that I will not reveal here. So when I saw how good Co Hai’s fresh spring rolls look, I set my eyes on this place already. I have to say that the fresh spring rolls doesn’t disappoint.
I was expecting food court kind of environment here, given the low price point, but the decor of this restaurant totally took me by surprise. The French influence is evident: lots of colourful flowers, posters and quaint lamps. But there is Vietnamese vibe in there. So it feels like the owner is putting every favourite thing into decorating the place. It works, giving that really cosy, homely vibe. Good thing I’m the first patron of the day, so I have lots of fun snapping photos of the place.
Vietnamese Fresh Spring Rolls is like a garden wrapped within the stretchy thin smooth rice paper. It is so fresh and full of herbal aroma. The bits of grilled pork and sliced prawns adds the umami and richness to the taste. When eaten without the sauce, it os flavourful enough to hold it on its own. With the sauce, its zest makes the spring taste even better.
If one does not have any aversion toward a particular plant or herb, this is a must-try. But take note of the hard meat pieces in there.
Frankly speaking, the amount of carbs in the fresh spring rolls is making me pretty full already. I suggest to share it if possible.
So I have less capacity to fully appreciate the Dry Vermicelli ordered. Especially when I ordered the wrong one. I wanted Grilled Pork, but I don't know why I didn't see the word "Minced" and got Vermicelli with Seafood, Minced Pork and Quail Eggs. This is actually very similar to our Bak Chor Mee, except that Vietnamese Vermicelli is used instead for the crabs.
I like this different kind of vermicelli used, it is made of rice and is flat, smooth and thin. I do find the boiled minced pork and seafood aka boiled squid rolls to be a bit too plain. Well, I just dip them into the sauce of fresh spring rolls, and then they taste great lol
Nice cooling and interesting drink of Lemongrass, Ginger and Lemon.
Ambience wise, I like this place a lot. But if one tends to get cold easily, like me, best to get a jacket because besides the air conditioning, there are fans to make the place real cold. Service is well, of brutal efficiency. They cut to the chase and get all things done. Don’t expect general pleasantries here. I have to make a special mention of the nice lady who suggested to me to take a table that is at a more comfortable position instead of the one near the staircase. Thumbs-up to her.
By the way, the restaurant is at second floor. And by 11:30am, the place is pretty full already.
Thoughts: Authentic, good Vietnamese food
359 Beach Road
Nearest MRT: Nicoll Highway
