The Boiling Noodle - updated 6/8/2013

9081 Bolsa Ave
Westminster, CA 92683
(714) 373-5588 

General:

Honestly, I wasn't impressed with their House Dry Yellow Noodle (Mi Kho Dac Biet) to go order last time.  My primary disappointment came from the fact that they didn't spice and oil the dry (kho) Mi noodle. It just came with a splash of oyster sauce on the top.

So, today I was strolling in the Little Saigon area, indecisive on where I wanted to go.  I just knew that I wanted some kind of noodle.  Then, I passed by the Boiling Noodle and it was crowded.  I thought: "it can't be that bad, they must do something right to attract such crowds."  So, I decided to give it a try again.  My strategy was to go broad on the spectrum.  Last time it was dry (kho) Mi yellow noodle. Thus, this time I ordered Hu Tieu rice noodle soup (nuoc) this time.  I looked at their "specials" board.  Duck Stew Noodle was on the top of the list (Mi/Hu Tieu Vit Tiem).  Okay, Hu Tieu Vit Tiem, then.  However, to test my theory that this place doesn't spice and oil their dry noodles, making their noodle soups a better choice, I decided to order it as dry.  I am sure it raised a couple of eyebrows in the kitchen as this dish was pretty much a soup dish.  Order came and I was right.  The dry rice noodle was just plain without any oiling or spicing.  This time, not even oyster sauce (which would probably conflict with the soup, anyway). So, I ended up pouring the soup into the noodle bowl.  So, I decided to write the review as a noodle soup. What surprised me, though, was how good this noodle soup really was.

In a subsequent visit, I also tasted the Beef Stew Noodle Soup that my wife ordered.  It was okay, nothing special.  So, I have come to a conclusion that I will only go to this place is only a one-hit wonder.

However, I am not sure if I'd endorse this place as I feel that I'd probably rather go to their competitions due to lack of service here:
- To go order is 50c extra. 
- Ice water is 50c charge.  Don't feel pressure to order drink, though, as most patrons don't. 
- Cash only.
- During my third visit, a waitstaff took a wrong note on my friend's order who sat at the opposite end of our table.  A different waitstaff delivered it and was frustrated as nobody claimed it (as it was a wrong order).  I wasn't clear about what happened as I was sitting at the opposite end of the big table.  However, I witnessed the waitstaff half-slammed the bowl to the table.  Regardless of what happened, it was loud enough that it attracted my attention. Honestly, if such treatment had been for me, I'd have walked out.

However, if you decide to try this place, I'd recommend you to order your noodle as soup (nuoc) instead of dry (kho).

Details:

House Small Yellow Noodle, dry (Mi Dac Biet, Kho): small yellow noodle base went out without spicing or oil treatment.  Topping included roasted chicken, char sew bbq pork, minced pork, fish ball, shrimp, sliced pork, imitation crab, and PLENTY of sliced pork liver. Garnishes included short-cut green onion, salter preserved turnip (tong choy) and a HEAVY treatment of oyster sauce, which resulted in assertive saltiness.  Soup was dark yellow in color and is pork bone, dried scallop, and shrimp broth, naturally sweet. Shrimp tasted assertive in the soup.  A bit disappointing, quite pedestrian, and honestly below average.  The Jack of All Trade Thanh My actually has a better dry noodle. 2.5 stars. However, liver and oyster sauce lovers would rejoice here.

Duck Stew Big White Noodle, soup (Hu Tieu Vit Tiem, nuoc): big white rice noodle came with bok choy. Soup had an amazingly deep, earthy, and smoky herbs flavors and nose.  Herbs included Five Spice and more as there were Xianggu Shitake mushroom and dried Longan in the soup. The flavor profile was mainly sweet, although not overtly, with a complex herbs flavors.  Quite evident were cooked garlic, star anise, clove, cinnamon, and fennel flavors. There was also quite a classic Fujian Minnan-style dish finish of a pleasant slight bitterness, likely from the fennel and other spices.  If you like Singaporean Bak Kut Teh or Taiwanese Beef Noodle soup, you will likely enjoy this herbaceous soup.  Compared to their across-the-town competition which is famous for the same dish, the soup here is less sweet and more herbaceous.  The duck meat here is also leaner thus less plump, which I happen to prefer.  Therefore, taste wise, I proclaim that there is a new Vit Tiem Duck Stew King in town. 4.5 stars.

Beef Stew Big White Noodle, soup (Hu Tieu Bo Kho, nuoc): big white rice noodle. Herbs soup finished with a rather strong vinegar, which was unfortunately taking over the flavor and gave a tad sour finish. Vegetable included carrot. Proteins included chunky and tender shank and tendon that  appeared to be cooked separately as tendon lacked of flavors.  Diced raw onion, cilantro, and green onion garnish.  3+ stars.

Beef Stew Big White Noodle

Duck Stew Big White Noodle