Bun-Ker Disappoints A Vegetarian

grilled eggplant & zucchini

Although it’s not particularly vegetarian-friendly, I love Vietnamese food. I had been hearing great things about this new place in Ridgewood, right where Brooklyn turns into Queens in the middle or nowhere. On a snowy winter night I went with my friends Jeff & Eva, only to find there was an hour wait. No wonder; the space at Bun-Ker holds maybe six tables, all crammed in close together in what looks like a street-side restaurant in Vietnam. I was happy to see they have quite a few vegetarian choices on the menu, but although my meat-eating friends raved about their meal I came away disappointed. The vegetarian banh xeo, a crepe filled with mushrooms and bean sprouts, was bland and greasy. They did provide fish sauce for some seasoning, but if you’re going to go to the trouble of making a vegetarian option, why have it rely on fish sauce for flavor? I had the same problem with the grilled eggplant and zucchini (pictured above), a variation on bun — usually room temperature noodles topped with warm cooked food and a mix of pickled and raw veggies. Here the noodles were topped with the grilled eggplant and zucchini, but they were also completely unseasoned. Again there was fish sauce provided, though I didn’t use any. They did bring me some lime wedges when I asked, and I topped it with plenty of sriracha, but those could only help so much. I’m sure the meat and seafood dishes are worthy of the praise, but I left quite unhappy with the vegetarian food I had.

Bun-Ker — 46-63 Metropolitan Ave, Queens

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