Long Phung Menu Card

First-time visitors sometimes stand in the doorway looking for a laminated menu. There isn’t one in the usual sense. The walls are lined with A4-sized photos of the dishes, each labelled in Vietnamese and English, exactly like the roadside seafood places in Saigon. You read the wall, point at your pick, and the staff confirm it. It is a system built for diners who cannot read Vietnamese, and it works.

The board breaks into roughly seven blocks: pho (beef and chicken noodle soups), other noodle soups (bun bo hue, bo kho), dry noodles (hu tieu kho, bun thit nuong), rice plates (com suon, broken rice, stews with rice), appetizers (goi cuon, cha gio, salads), seafood and hotpot, and drinks. Prices sit on the wall board and vary by outlet; the figures in this guide come from recent guides and diner reports with dates attached.

The pho block is the headliner. The pho dac biet is the signature: beef slices, brisket, beef balls and a soft egg in slow-simmered bone broth. Then come the quieter options, pho ga with chicken and pho tai with rare beef. The second block is the regional soups, led by the bun bo hue, which is the dish that separates Long Phung from the average Vietnamese spot:

The pho dac biet has moved from $8 to $11.90 over the years, the one price increase worth knowing about. Everything else sits in the $7 to $10 band. If you want the full ranking of these dishes, see our Long Phung Best Sellers guide.

Past the soups, the card moves into dry territory. The dry noodles are a regulars’ zone: hu tieu kho with prawn, quail egg, pork and innards, and bun thit nuong with grilled lemongrass pork. The rice block runs on com suon, the grilled pork chop rice, plus broken rice plates and beef stew with rice. Banh mi, the Vietnamese baguette sandwich, rounds out the handheld options:

Fewer verified prices exist for this block than for the pho, so read the wall board carefully here. The bo kho also appears with a baguette option at $10, and honestly that is one of the best bread-for-dipping values on the card.

The appetizer block is where the meal starts. Goi cuon, the fresh rice-paper rolls with shrimp, pork and vermicelli, is the one almost every table orders. Cha gio, the fried spring rolls with crisp rice-paper skins, is the crunchier sibling. The goi xoai green mango salad brings the sour brightness, and the ga vien chien, fried chicken wrapped in beancurd skin, is the snack to order with a drink:

The cha gio price deserves a second look: $12 in a mid-2026 report against $7 in older ones. Confirm at the counter before ordering, since that is a real jump. The goi cuon at $7 remains the safe, shareable starter.

The drinks block is short but essential. Vietnamese coffee in its hot and iced forms anchors it, the ca phe sua da at about $4 is arguably the best value on the whole card. Tamarind juice, da me, is the cheap refresher at about $2 in older reports, and there are Vietnamese-style desserts like sweet bean soups and coconut jelly alongside smoothies:

Order the coffee with the meal, not after. The hot version arrives with the drip still going, which is half the fun, and the iced version cuts through the richness of the beef dishes perfectly.

The ordering flow is simple once you know it. Walk in, find a table, study the wall photos, then order at the counter or with the staff at your table. Pointing at the photo works perfectly and nobody will judge you for it. Payment: guides list cards and NETS, but older diners still report cash-only days, so keep cash on you. There is no GST and no service charge, so the wall price is the price.

Timing matters more than anything. The lunch queue at Joo Chiat is real, aim for a late lunch after 2pm or an early dinner to skip the worst of the wait. The Chinatown outlet is calmer. And if you want to go beyond the card, regulars have a set of known tweaks, from the raw egg in the pho dac biet to the loaded hu tieu kho build, collected in our Long Phung Secret Menu guide.