Tucked away within the suburb of Woodville Gardens, Q Viet fittingly enough specialises in serving up Vietnamese cuisine. This restaurant is notable in that it offers Vietnamese dishes that are not typically seen at other Vietnamese restaurants, among them being Bun-mam, a fermented fish soup with rice vermicelli noodles best described as "Vietnamese gumbo", and Banh-Canh-Cua-Tom which utilises a unique type of round rice noodles that has tapioca kneaded into them.
Their Lemongrass Chicken with Rice was a bit different from similar dishes we have tried. It was cooked like a stew as opposed to being stir-fried. The chicken was tender and the sauce had a good amount of lemongrass flavour with a bit of heat from the chilli. Served alongside the chicken was some steamed vegetables, whose freshness helped to balance out the richness of the chicken.
Lemongrass Chicken with Rice (Photographed by Jonathan Phoon)
A familiar sight at any Vietnamese restaurant, their Pho dishes can be ordered as one of three serving sizes; small, large and extra large. For most people, the small-sized serving should be enough to satisfy their appetite. While we thought the broth in their Pho Dac Biet could have done with a stronger spiced flavour, the rare beef and brisket was tender with chewiness provided by the beef tendon and tripe. As expected, bean sprouts, Asian herbs, chilli and lemon were provided and can be added for extra texture and flavour.
Pho Dac Biet (Photographed by Jonathan Phoon)
Much like their Pho, the chunks of beef in their Hu Tieu Bo Who (Five Spice Beef Stew) were tender and the broth had the degree of five spice flavour we desired. There were also chunks of carrot to add a bit of sweetness. The dish is normally made with rice noodles but my sister was able to swap it to egg noodles since she prefers the latter.
Hu Tieu Bo Who (Five Spice Beef Stew) (Photographed by Jonathan Phoon)
We liked that the beef in their Bun Bo Xao Hoac Ga Xao (Lemongrass Bun Bowl) was not too tough and had an ample amount of lemongrass flavour. The shredded lettuce, carrots, cucumbers and bean sprouts provided freshness and a topping of crushed peanuts added some crunch. To best enjoy the dish, pour the Nuoc Mam sauce over the ingredients and mix everything thoroughly to infuse its sweet-savoury flavour throughout the dish.
Bun Bo Xao Hoac Ga Xao (Photographed by Jonathan Phoon)
The décor of the restaurant gave it a cosy and modern feel with the tables spaced a good distance apart from each other. Parking isn't an issue with the carpark in front of the restaurant providing convenient off-street parking.