Finding a place to eat in Little Saigon is easy. Finding the right place is a whole different ballgame. If you’ve ever driven down Brookhurst Street, you’ve probably passed by a dozen spots that all look roughly the same from the outside. But Huong Giang Restaurant in Westminster CA is a weird one. It’s one of those spots that locals swear by, yet tourists often miss because they're too busy hunting for a famous bowl of Pho.
Honestly? If you go there expecting a standard Pho experience, you’re doing it wrong.
Huong Giang isn't a generalist. It’s a specialist. Named after the Perfume River (Sông Hương) that flows through the city of Hue, this kitchen is an embassy for Central Vietnamese cuisine. We’re talking about the food of the ancient imperial capital—dishes that were literally designed for royalty but are now served in a no-frills, 20-year-old dining room in Orange County.
The Bun Bo Hue Reality Check
Most people know Bun Bo Hue. It’s the spicy, beefy, lemongrass-heavy cousin to Pho. At Huong Giang, the Bun Bo Hue Dac Biet is the heavyweight champion.
It’s messy. It’s aggressive. It’s got blood cubes, pork hocks, and thick vermicelli noodles that splash red broth all over your white shirt if you aren't careful.
But here is what most people get wrong: they think all Bun Bo Hue is the same. It’s not. The version here leans into that funky, fermented shrimp paste vibe that defines Central Vietnam. Some days it’s punchy; other days it feels a bit more refined. If you’re a novice, that "chocolate" looking cube (pig's blood) might freak you out. Don't let it. It's mild and silky, mostly there for the texture and iron-rich depth.
✨ Don't miss: Red Blood Nail Polish: Why This Specific Shade Always Wins
Beyond the Soup: The "Banh" Experience
If you walk into Huong Giang and only order soup, you’ve missed half the point. Central Vietnamese food is famous for its "banh"—various steamed rice cakes that are tiny, delicate, and addictive.
- Banh Beo: Little ceramic saucers filled with steamed rice batter, topped with dried shrimp, scallions, and crispy pork skin. You use a spoon to scrape them out. It’s satisfying in a way that’s hard to describe to someone who hasn't tried it.
- Banh Bot Loc: These are the clear, chewy tapioca dumplings. Inside, you’ll find a piece of shrimp and a tiny bit of fatty pork. They are often wrapped in banana leaves (Banh Bot Loc La), which gives them an earthy, tea-like aroma.
- Banh Nam: Flat, rectangular rice flour cakes also steamed in leaves. They’re basically Vietnamese tamales, but much thinner and more delicate.
Most people don't realize these dishes are meant to be shared. You order a "Dia Bang Combo" or a tray of them and just pick at them while you wait for the main course. It’s the Vietnamese version of tapas, but with more fish sauce.
The Baby Clam Rice Mystery
Let’s talk about Com Hen. This is probably the most "authentic" thing on the menu and the one dish that confuses the heck out of people.
It’s baby clam rice.
Wait. It sounds simple, right? It isn’t. It’s a complex assembly of tiny, briny clams, crunchy bean sprouts, fried shallots, crispy pork rinds, peanuts, and a mountain of fresh herbs. You get a side of warm clam broth to pour over it or sip on the side.
It’s a texture explosion. One bite is crunchy, the next is chewy, then you get a hit of minty freshness. It is a very specific taste. If you like "clean" flavors, you might hate it. If you like earthy, funky, "old-school Vietnam" flavors, it will be the best $10 to $15 you’ve ever spent in Westminster.
📖 Related: Getting Easter Hairstyles for Girls Right Without the Morning Meltdown
Why the Service Gets a Bad Rap
If you look up reviews for Huong Giang Restaurant in Westminster CA, you’ll see people complaining about the service.
"The waiter was short with me."
"They didn't come back to check on our water."
Look, this is Little Saigon. The staff isn't there to be your best friend. They are there to move food from the kitchen to your table as fast as humanly possible. It’s a high-volume, "frantic factory" environment, especially during the weekend lunch rush.
If you want a cozy, romantic dinner with a server who explains the nuance of every herb, go to a fusion spot in Newport Beach. If you want the real deal, accept that the service will be efficient, perhaps a bit "snarky," and focused entirely on the food.
The Little Details That Matter
- Location: 14564 Brookhurst St, Westminster, CA 92683.
- Hours: Generally 8 AM to 8 PM (though this can shift, so don't show up at 7:55 PM expecting a feast).
- Parking: The lot is a nightmare. This is a universal truth for any good restaurant in Westminster. Just be patient.
- Cash vs. Card: They take cards, but having cash in Little Saigon is always a "pro move" for faster exits.
How to Eat Like a Local
Don't just point at pictures. If you want the staff to respect your order, go for the Com Dac Biet Huong Giang (Special Rice Plate) or the Bun Mit (Vermicelli with young jackfruit).
The jackfruit dish is a sleeper hit. It has the texture of shredded meat—sorta like artichoke hearts—and is mixed with shrimp crackers and more herbs than you can count. It's a light, refreshing break from the heavy broths.
Also, try the Nuoc Dau Tuoi (Fresh coconut juice). It’s not the canned stuff. They scoop out the actual white coconut meat for you. It’s the perfect fire extinguisher if you went too heavy on the chili oil in your Bun Bo Hue.
Is It Still Worth It in 2026?
With so many new, flashy Vietnamese restaurants opening up that look like they were designed for Instagram, Huong Giang remains a bastion of the old way. It’s been around since 2002. That’s forever in restaurant years.
The decor isn't trendy. The lighting is a bit bright. But the flavors haven't been "dumbed down" for a general audience. It still tastes like Central Vietnam. It still smells like lemongrass and fermented shrimp.
For anyone who actually cares about the history and diversity of Vietnamese food beyond just "Pho and Banh Mi," this place is non-negotiable.
Actionable Next Steps for Your Visit
- Check the leaf-wrapped items first: Ask if the Banh Bot Loc La is fresh today. Sometimes they run out early.
- Order the platter: If you’re with a group, get the "Dia Bang Combo" to try all the steamed cakes at once.
- Watch the chili: The chili paste on the tables is house-made and significantly hotter than the Sriracha you're used to. Add a tiny bit at a time.
- Embrace the funk: Don't be afraid of the fermented bean paste or the shrimp paste. That's where the flavor lives.