Looking at the options in the Pacific Center food court it looked like Vina Gourmet was the best option. With a steady stream of customers and serving up what you could consider to be a “safe” Vietnamese menu I went with the combo #1.  The combo came with my choice of brochette, salad, vermicelli and a spring roll.  The salad was off-putting to me seeing it was made mostly of not so fresh chunks of iceberg lettuce and some shredded carrots.  I would have loved more vermicelli and less salad.

The chicken brochette was 4 pieces of chicken that was cooked earlier that day (I hope it was earlier that day!) and then put in a microwave and nuked for a minute-all done in front of me while I waited.  This cooking and re-heating method made my chicken more like chicken leather resulting in something that was very hard to eat.  Flavor wise it had proper seasoning but the microwave killed it.  The noodles had the usual sweet and sour sauce that goes on Vietnamese noodle dishes and was alright.

The spring roll was the best part of the meal for sure.  It was crispy while not being greasy and was filled generously.  The plate had a hoisin type sauce on it that I enjoyed dipping these in, the sauce’s spices were similar to a 5 spice powder and went with the veggies used in the spring roll filling.

I’d give one of the stews or pho selections a try sometime when I’m back in the food court but with this meal I’ve found out that the Combo #1 was a fail in the end-great spring roll but that’s about it.