The restaurant “Bun Cha Cau Giay,” known to locals as The Paper Bridge, has become a culinary sensation in Portland, Oregon.

Praised for delivering bold Northern Vietnamese flavors, the restaurant serves signature dishes such as Hanoi-style bun cha, Lang Son sour pho, Sa Pa grilled meats, wonton noodles, spring rolls, and grilled skewers  -  capturing the vibrant spirit of Vietnamese street food in the heart of the United States.

The restaurant was opened in November 2023 by chef Quynh Nguyen, a Hanoi native, and her husband, Carlo Reina, an American who previously lived and worked in Vietnam.

Carlo is in charge of preparing fresh pho and bun noodles by hand daily on-site.

Recreating authentic Vietnamese flavors abroad

The couple spent months experimenting with techniques and ingredients to faithfully recreate traditional Vietnamese flavors despite the vastly different climate and available produce in the U.S.

According to the Portland Tribune, their passion for food is matched by their commitment to building strong connections with local customers and maintaining the warmth of a family-style eatery.

The restaurant’s standout dishes  -  Hanoi-style bun cha and puffed fried pho  -  are familiar to many Vietnamese diners but have captured the fascination of American guests.

Celebrating Vietnamese cuisine, one plate at a time

According to Willamette Week, the bun cha served at The Paper Bridge is described as a dish that “evokes Hanoi like no other,” thanks to the perfect harmony of chargrilled pork, tangy dipping sauce with pickled vegetables, fresh herbs, and springy, soft noodles.

Reviewers particularly praised the balanced caramelization of the grilled meat and the superior texture of the freshly made noodles, which they say far surpass the dried varieties typically found in the U.S.

Their puffed fried pho is another must-try item: fresh pho sheets are fried to golden, airy perfection, topped with stir-fried beef and vegetables in a rich sauce. Diners delight in the contrast of crispy outer layers and chewy centers, enhanced by fresh herbs and savory juices.

A Vietnamese feast for groups and gourmets alike

The New York Times recommends that groups try the standout Van Dinh duck  -  a Hanoi specialty that’s one of the most memorable items on the menu.

The restaurant also offers other Vietnamese classics, including crispy crab spring rolls and grilled skewers inspired by Sa Pa’s mountain flavors. Notably, New York Times food journalist Brian Gallagher praised their grilled enoki mushrooms wrapped in pork belly for their smoky richness and noted that they pair exquisitely with a kumquat cocktail.

Several regional pho variations are also featured on the menu. Their Lang Son sour pho includes crispy sweet potato, roasted peanuts, herbs, smoked meat, and a tangy chili sauce for a refreshing yet nostalgic twist.

The Nam Dinh-style pho, with its fragrant, naturally sweet broth, received glowing reviews from Eater Portland.

Khanh Linh