Quán Bún Cô Giáo Thảo

Tomato wedges and crab cakes float in a light pork broth with tofu and pork blood, and a side plate of cabbage and herbs waits for the squeeze of lime. Edwin Goei at OC Weekly called the bún riêu one of the best in the county: light pork broth, juice-bursting tomato, tofu, pork blood, and crab cakes made from ground pork and crab. The short menu stays on vermicelli: canh bún, bún chả Hà Nội, bún đậu mắm tôm for diners who want fermented shrimp paste as the dip, and a few spring-roll and grilled-pork plates. The kitchen opened around 2018. It later settled into suites 112-113 at 10212 Westminster Avenue after an earlier Garden Grove Boulevard address inside a Ramada. Hours often run morning into late night, with a shorter Thursday open in some listings. Confirm before a late drive.

Regulars praise rich crab-tomato broth, housemade crab paste, and late hours. The room can feel clubby or bare depending on the night. Service is brisk. Mắm tôm is polarizing by design. Check hours before the drive.