Bun Ngon’s neon-lit exterior prefaces the bold flavours that await inside. The lively atmosphere is driven by its many diners,as Vietnamese aunties and uncles on staff churn through orders destined to provide a nourishing feed.

A testament to Melbourne’s rich Vietnamese diaspora,the menu proudly champions region-specific dishes. The fermented fish noodle soup bun mam is both delicate and pungent,generously topped with fish,prawns,squid and crispy pork belly.

If you’re feeling unsure,start with an order of bun dau mam tom – a DIY platter of lettuce,house-made hams,fishcakes and a fiercely funky dipping sauce of fermented prawn paste – for the table.