As taken from the Cheap Eats Review (Edition 18)

Large serves of tasty stirfries are the popular choice at Little Saigon, Canberra's swankiest downtown Vietnamese restaurant. Popular with hungry politicians saving on their travel allowance and noodle soup devotees at lunch and on weekends, the restaurant has continued to jump since its opening in early 1997.

The fresh spring rolls with peanut and hoisin sauce, and the roast quail (delicious with accompanying salt, pepper and lemon juice) are the pick of the entrees for their freshness and authenticity.

The standard mix of tasty pork, seafood, chicken, beef and lamb dishes are on offer. If you're a chilli addict, specify spicy.

A must-try is the red cooked beef - a rich aromatic melt-in-your-mouth stew cooked with cinnamon.

If you're interested in a truer Saigon experience, don't go past the soups and noodle dishes featured in the "Vietnamese Experience" corner of the menu.

Huge bowls of light, fresh pho (noodle soup) and the roast duck with egg noodle soup are winter winners.

The "bun" (vermicelli noodle) dishes are a textural delight and a great lunchtime option, combining crispy salad leaves and herbs, hot grilled meat, tepid noodles and crunchy peanuts.