By Sherman Chan,
Special to The Post

The Tapioca Dumplings were filled with pork and shrimp. They were on point.  The delicate yet chewy exterior of the dumpling was just the right thickness. The filling was a nice balance between tender ground pork and whole shrimp that still exhibited a snap. The Garlic Chicken Wings were beautifully fried. They were lightly crisp on the outside with rendered skin while the meat was succulent and juicy. There was enough seasoning for impact.

The Pho Tai Bo Vien’s broth was clean and flavourful because it had a deep sweetness accented by the background licorice-flavour of the star anise. The rice noodles were perfect. The sliced beef was light and tender. The Pho Ga was surprisingly impactful. There was a natural sweet chicken flavour with only a bit of salt. In addition to tender slices of chicken, the chicken meatballs were fluffy and really tasty.

The Banh Mi Trio had meatball, cold cut and chicken. The bread was firmer and slightly chewy, but not too dense. The pate was a bit bland. The meatball was moist and nicely spiced. The Vietnamese Beef Stew was served with a baguette. The stew had tender carrots and beef. The stew wasn't watery. There was also a nice spice level.
For dessert, we had some Macarons: raspberry, blueberry, mango and earl grey. The macarons had a crispy exterior and a tender chew. They were just sweet enough. Overall, I thought the food at Bánh Mì Très Bon was solid and reasonably-priced given the care put into the food.

Bánh Mì Très Bon

4720 McClelland Road #1840, Richmond, BC

The Good:

• Carefully prepared food

• In general, the food tasted great

• Nice people

The Bad:

• When it is busy, tables are hard to come by

• Since it is counter service, this further compounds the problem when it is busy

Sherman Chan is the #1 ranked food blogger on the Vancouver portal of Urbanspoon.com. Read more of his reviews at www.shermansfoodadventures.com.