Pho Hung has always been a place to go to when looking for Vietnamese food although I used to go to the other Vietnamese restaurant in the plaza when it came for Pho but when it came to Bun-Thit, Pho Hung does a better one. Why? Because they always have a Combination Bun-Thit.

'Combination Vermicelli' (AUD$15), the prices just simply keeps going up I realise, maybe due to the ongoing competition and the opening of more Vietnamese restaurants here and there. The combination consists of grilled pork, sugar cane prawn and spring roll all topped on top of a bed of vermicelli noodles, salad such as sliced carrots, bean sprouts and lettuce and all you have to simply do is just pour the sauce which is more of a tangy sweet and sour sauce and mix it altogether.

A Vietnamese restaurant at the World Trade Centre in Jakarta isn't something you would think of at the first instance. When it was raining heavily, we couldn't yet go home, or maybe we just wanted to stay out and eat. Thinking that having a big bowl of noodle soup would get us through this rainy weather quickly, we decided to try it here as it did look quite cozy but was very quiet. Note that this is a delayed post, so there may be menu or venue changes since then.

You do have an option of the meat toppings such as Steak, Brisket, Steak and Brisket, Steak and Meatballs, Brisket and Meatballs. And for those who likes it with flank, which is a thin layer of fat to make the dish that extra scrumptious, you can get it with Steak and Flank, Brisket and Flank and Steak, Brisket and Flank. Since flank can be a bit more expensive , the regular size do increase in price (IDR56.6k ~=AUD$5.6).

'Vermicelli Bowls' (IDR51k ~=AUD$5.1), another favourite of ours to have in Brissie. Since I haven't had it for awhile during my time here in Jakarta, I thought I might just give it a go, I may never know that it may be as good.. or not?

Filled with vermicelli noodles topped with various vegetables, grilled chicken and spring roll. Since many restaurants here don't sell pork due to religion, the grilled chicken had quite the flavour with the charring and all. The spring roll was not bad but felt as if another would be nicer as there was only one spring roll given cut in half, placed in the middle. The various vegetables were thinly shredded cucumber, bean sprouts, carrots, crushed peanuts and lettuce. It does look very pretty when it first came out served on our table, do pour the fish sour sauce all over before you mix through it all. When you combine and mix through everything, all the combination of flavours do blend in well.

Out of the two Vietnamese restaurants in Market Square at Sunnybank, sometimes you aren't too sure of which to go or which could and would be your favourite. Pho Hung is located near Yuen's Asian Supermarket which gives those of you parking nearby a quick walk, simply just look for the Viet restaurant with the Neon sign through their glass window.

'Prawn and Pork Rice paper rolls' (AUD$7) had 3 pieces which all have been cut in half for easy eating though some people may not appreciate that and would prefer having it as a whole and being able to grab it by themselves. It may be of convenience of having it halved this way in order for others to share easier. It was served with a hoisin sauce topped with crushed peanuts, great dipping sauce for the rice paper roll. If not, another great dipping sauce would be sweet chilli sauce if you're not a fan of the Hoi Sin sauce.

'Combination Vermicelli' (AUD$14) is one of the popular Vietnamese dishes a person would order if they're not wanting the hot beef soup called Pho or maybe the broken rice with pork chop. This was their rice vermicelli salad which is very refreshing and also healthy. It has lettuce, cucumber, carrots, beansprouts, fried shallots, mints, coriander and the rice vermicelli topped with your choice of meat. The combination consists of their Grilled pork, Spring rolls, Sugarcane prawns and shredded pork served with a side of your sweet and a tad sour sauce which gives a zing in your dish. A way to eat it is to pour the whole sauce into the dish then give it a thorough mix before eating.

'Crispy Calamari with Thai Salad' (AUD$14) was a light and simple dish to order when you're not feeling to eat quite as much. Panko fried crumbed calamari served with shredded cabbage, tomato with a Sweet and Sour dressing. Although it did seem like a good idea at the time to eat less that night, the dish itself actually came bigger than I thought it would be.

There were about 5-6 large panko crumbed fried calamari topped with crushed peanuts and there were also fresh chilli cuts on the shredded cabbage. Most of the sauce did lie at the bottom of the bowl so make sure you give it a good mix before eating it. If not, it will seem like eating a plain no dressing salad. If you don't like chilli as much like myself, do try and take as much of the fresh chilli slices out of the dish itself and place it on the paper menu place mat or elsewhere you see fit before mixing the salad. The Panko fried calamari was definitely the highlight of this dish being thick and nicely thinly crumbed.

'Chicken Pad Thai' (AUD$18) is a classic Thai dish that consists of thin rice noodles with chicken breast, peanuts, bean sprouts and eggs. What intrigued me was that it wasn't as dark as the other Pad Thai dishes I have had before as well the crumbed peanuts and the bean sprouts were placed on top and on the side along with a wedge of lemon. Usually, they would all be mixed together while it is being stir fried in the pan.

As for the Pad Thai itself, I did think that it lacked the punch even if it did look pretty in its presentation. By squeezing a little of the lemon onto the dish and mixing it altogether along with the peanuts and bean sprouts, it felt that it needed abit more soy sauce to enhance its flavour. Overall it was alright but not extraordinary..

One thing I do have to say is that sometimes trying to get the attention of the waiters to top up your water or refilling your tea is a bit hard as they sometimes wander around other areas of the restaurant and I have had experiences where they seem to walk past you or avoid eye contact.

'Special Combination Steamed Rice' ($10) came into my mind as I didn't feel like ordering Pho nor Bun Thit however what got me confused was that it said Steamed Rice instead of the usual Broken Rice so I was not too sure of what I would get. When the dish finally arrived on our table, it was definitely broken rice but it didn't have that distinct smell nor was it made nicely as it was quite dry.

Since it was a dry dish, it had Grilled Pork Chop, thinly shredded pork mix with cooked and shredded pork skin, prawn paste cake (which may also be pork meatloaf) and fried egg. A dipping sauce is also given which is usually some sort of fermented fish sauce. However, this seemed more like a sweet chilli and vinegar mixture giving it more that acidic flavour and tangyness. Overall, it was a pleasant dish to have with each of the elements being cooked nicely. The fried egg was not too dry but was just right.

'Special Combination Rice Vermicelli' ($12) is always a must-have for the Mr. and this although was smaller than the usual portion, it didn't really matter as much as it was quite filling in the end anyway. The dressing however was just okay, it maybe needed a little bit more tangyness and kick. As for the toppings, some were less than other Vietnamese restaurants such as the spring rolls or the fishcake or such. However, the grilled pork was more choppy here than big chunks or slices.