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| bun-ker, my translation to this is noodle headquarter. Haha. |
Restaurant Name: Bun-Ker
Location: 46-63 Metropolitan Ave, New York, NY, 11378
Website: http://bunkervietnamese.com/
Price Range: 30$/per person
JCL Rating: 8/10
JCL's Choice: Crab spring roll; Grilled angus short ribs; Banh xeo (Vietnamese crepe)
Who would ever open up a small "shack" in the middle of nowhere?
Jimmy Tu and his associates would, and they did. Jimmy Tu, alum from Eleven Madison Park along with his brother runs the kitchen of this small Vietnamese restaurant call Bun-Ker. The word bun means noodle in Vietnamese. And bunker as head quarter. So I guess it means noodle headquarter?
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| House made limeade with basil seed and shiso |
Just by chance I met someone that told me about Bun-ker (way before it was featured in Guy Fieri's show). She told me I have to try it and here I am, months later. It has a very simple menu that consists of Vietnam street food. My friend and I started our meal with the house made limeade with basil seed and shiso. It is a delicious and refreshing drink that freshens up your palate; get you ready for some heavy flavor food!
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| Crab meat spring roll w/ dipping sauce |
The first appetizer we order was the crab spring roll. Crab meat, glass noodles, pickled carrots wrapped in egg roll paper. Accompanied by a sour and spicy dipping sauce (chili flakes, fish sauce, rice vinegar). The egg roll paper gives it an extra crunch that rice papers wouldn't give. And the Vermicelli would absorb the dipping sauce so nicely it flavors the whole bite. Super delicious!
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| Papaya salad |
Next up is the papaya salad. A spicy salad mixed with pickled carrots, dried shrimps, basil and mint. Topped with crispy shallots, crab chips and crushed peanuts. The dried shrimp acts as the savory element of the salad. The pickled carrots and dressing (I think it is fish sauce, cane sugar, lime juice) keeps the shrimps on line so it is not too overwhelming. Then you get punched in the face by the heat. If you like a nice crunch, this is the salad for you. Very crunchy and spicy.
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| Banh xeo |
My favorite dish, the Banh Xeo which is a traditional Vietnamese crepe was the highlight of the meal. A rice flour crepe that is mixed with eggs, shrimp and bacon that is seared to crispy skin. Then it is stuffed with beansprouts. Lettuce and basil/mint on the side. The way to devour this is to cut it to manageable portions and wrap it with the lettuce. Then dip it in the oh so delicious dipping sauce. I would drink that sauce if I could. Recommend anyone to order this! This is a must have if you come to Bun-ker.
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| Lemongrass grilled Angus short ribs |
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| Bo luc lac |
As for entrees, I had the lemongrass grilled Angus short ribs (left) and my friend had the bo luc lac (seared Angus beef cubes, right). The short ribs were very flavorful. Under it is vermicelli. On top of it is crispy shallot and peanut. On the side is the same dipping sauce as the Banh Xeo. So do me a favor, pour the whole bowl of the sauce over the short ribs; give it a good mix. Bon appetit! It becomes flavor heaven once everything is mixed. Only if my ribs were less salty, it would have been divine! I still enjoyed it very much though! The bo luc lac was super tender. Great marinate but nothing out of the ordinary.
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| Coconut tapioca pudding |
We finished our meal with their one and only dessert, tapioca pudding. It is coconut flavored, mixed with jackfruit (cousin of durian minus the smell), palm seeds (also known as toddy fruit) and a few slices of pineapple as garnish. Wasn't extraordinary, but a refreshing finish.
This place is really really small. It fills up quick, so if you plan on paying this place a visit, come early! I would love to come back for their banh mi! Maybe when it gets warmer. The wait isn't as fun in this freezing weather.
