Gia Hoi - Bankstown

Pho is not my only favourite here but avocado milkshake is thumb up too Pho with avocado milkshake (prefect match) Gia Hoi got many shops across Sydney but I only like the one in Bankstown. Staffs are friendly and foods are the best among all

A famous Vietnam restaurant in bankstown. I love their spicy beef noodle soup and spring roll. The portion of them is very big and the taste is so delicious. And staff are friendly too. I love it

Good value for the portions, decent hearty warm soupy meals for cold weather. Meals were nothing out of the ordinary but can definitely recommend the Vietnamese iced coffee. Not many cafes or restaurants do a good mix of the coffee but this restaurant nailed this drink ????????✨

This is my local Vietnamese restaurant I go to regularly for my fix of traditional tasty Vietnamese food. Good variety of dishes that are very fresh and tasty. My favourite dish is the sugarcane prawn with rice vermicelli you can make your own rice paper rolls with - delicious each and every time. The crispy chicken with tomato rice or noodle soup is also a must try! Highly recommend this restaurant.

Decided to take a huge gamble today and visit Gia Hoi over my favourite place in Bankstown serving the same thing Dong Ba. Sadly, the gamble didn't pay off and in fact resembled my first experience here many years ago. Simply put, the soup was not flavoursome enough for their signature Bun Bo Hue (Spicy Chilli Beef Noodles). The soup lacked richness, and aromats to give complexity. It was a shame because the place looked very clean, the service was friendly and efficient and the noodles came out in record time. The bowl was huge and the quality of the ingrediants were spot on and the noodles were not overcooked as Dong Ba sometimes does but as with any Vietnamese noodle soups, the hero lies in the soup and without a good stock, the the rest is meaningless. The Hanoi crab and shrimp spring rolls were fluffy and crispy aided by the rice paper pastry. The filling of black fungus, vermecelli had notes of fresh prawns which was reassuring as many restaurants take short cuts with spring roll fillings. Sadly, there was no crab flavour and it was served with bottled sweet chilli sauce which was a pity as this one one of the rare Vietnamese restaurants left that serve the full condiments of mint, lettuce picked carrots and radish with their spring rolls. Although a matter of taste, I personally think some simple nuoc mam (classic Vietnamese dipping sauce) would have topped off this authentic dish. The ice coffee was on the mark though.