Co Do — Restaurant in Melbourne

I had some take away from here.

Ordering 3 dishes I had some vegetarian rice paper rolls which were really tasty.

The second dish was a vegetarian soup which had a good selection of vegetables.

And finally I had some rice vermicilli noodles with pork and spring rolls. This dish never fails to please. Its always fresh, the noodles are great, and everything is soo tasty.

If you want fresh tasty Vietnamese food then this is the place to go.

Previous review 2019 I haven't been here for a while so my partner and I went back for dinner. The service is still really efficient.

We ordered some vegan rice paper rolls w bean curd, and they were yummy. Fresh and full of flavour. A great start.

I ordered rice vermicelli w spring rolls and pork. This was a great dish, a big serve and I managed to eat some chilli without blowing my head off this time hahaha.

My partner ordered vegetarian fried rice which was really good too.

Then we shared a Vietnamese pancake which was like glutinous rice and it was fantastic. Filling and it had a nice texture.

This place is still good.

Previous review June 2017 I went here tonight for some cold noodles. I ordered rice vermicelli noodles w pork spring rolls. This was absolutely delicious, the flavours were outstanding and fresh. I absolutely loved this dish.

My friend had wonton noodle soup w sliced pork. The wontons were fresh and the broth amazing!!

The service here was great, we were instantly given a table and our food was served pretty quick give that the restaurant was packed.

Yummmmmm hahahaha is one word to describe this fantastic dinner tonight. Definitely try this place if you can.

And I almost forgot, BEWARE the sliced chillies that are on your table. They are the hottest chillies I've eaten in a very long time. Lucky I only had 1 as my mouth is still tingling hahaha

VeganeatsM Vegetarian Food...

WARNING DO NOT COME HERE!!! I specifically asked for bun bo hue without pig in it and the waiter wrote down and acknowledged my order. Once my food arrived I noticed that in the broth of the bun bo hue that there was multiple pieces of pork sausage in my dish. I called the same waiter over and asked him if that was pork and he said that he didn't know. How can you not know what ingredients are in your signature dish at your OWN restaurant??? So the waiter sent my food back to the kitchen and didn't even apologise for the distress that his restaurant had caused me. The food to say the least was below average, bland and definitely not worth ever going back for. At the end of the service I went to go pay for my table and I asked the person at the counter if they could remove my meal off of the bill because of the inconvenience and distress that they had caused me, she then proceeded to argue with me and say that I wasn't specific enough when I said no pig. How can I be any more specific? Should I start going into the genus name next time so that these imbeciles at the restaurant understand what no pig means??? Following this, another lady who was more senior than the person at the counter started arguing with me again over the food and the bill which was clearly a mistake of the restaurant and their poor service. Finally after about 5 minutes she agreed to remove my meal from the bill after a lot of hassling. Horrific service and food from Co Do. I WILL...

Stepping onto Victoria Street and into Co Do Richmond feels like walking into a Hue home kitchen. The space is lined with Vietnamese touches, a basket of herbs and bean sprouts sits by the table, and that punchy dried-shrimp chili paste practically waves at you. One look at the menu and you’ll probably lock onto their star: Bun Bo Hue Dac Biet.

This bowl is the soul of the place: a bone-rich broth layered with lemongrass and prawn paste, spicy but balanced. Sliced beef, pork, pork hock, blood curd, and prawn cake pack it out, so every chopstick of rice noodles grabs some meat. It comes with a side of greens and bean sprouts—ask for chopped fresh chilies for extra kick, and don’t skip a spoon of that dried-shrimp chili paste. Game changer.

If it’s your first time, order the “combo” lineup: Bo La Lot (vine-leaf wrapped beef sausage), Banh Xeo (shatter-crispy turmeric egg pancake with mung bean and pork mince), Canh Chua Tom (king prawn sour soup), and Ca Kho To (caramelized fish in clay pot). Smoke, crunch, tang, and sticky-sweet savoriness—perfect with rice.

Their Bun Rieu is another standout: a bright tomato, shrimp-and-crab broth with tofu and crab patties soaking up all the flavour. It’s spot-on when the weather dips.

Honestly, the Pho Bo and Pho Ga aren’t their forte. Not bad, just ordinary. Save your appetite for the Hue-style spicy soup and those labor-of-love...