Làng Nướng Việt Nam - 24 Hour Charcoal Vietnamese BBQ & Hotpot

Billed as the first traditional Vietnamese barbecue restaurant in Singapore, Làng Nướng Việt Nam recreates the street-side grill culture of southern Vietnam within a cluster of old shophouses along Jalan Besar. Meat and seafood arrive raw at low tables set with a claypot of glowing charcoal and a foldable metal grill, so diners cook their own spread over a live fire rather than a gas flame or hotplate.

The clay stoves are imported from Vietnam, as are the marinades and dipping sauces, which the kitchen adjusts only lightly for local palates. Beyond the grill, the menu runs deep into pho, rice-noodle bowls, claypot rice, hotpots and salads, and the doors stay open around the clock. Here is what to order.

BBQ Platter for Two — $39.90

The platter is the clearest introduction to the charcoal set-up, arriving as a mixed spread of fresh prawns, squid, chicken thigh, pork belly and pork collar for the table to grill in turn. Each protein is marinated in one of two house blends, one for meat and one for seafood, built from ingredients brought in from Vietnam. Because the meat cooks over charcoal in a claypot rather than on a gas grill, it renders more slowly, drawing smoke into the fat as it chars. A foldable metal grill with handles lets diners clamp the ingredients between the mesh and flip the whole rack at once instead of turning each piece by hand. Three dipping sauces round out the plate: a sweet-and-sour orange chao mon, a milder sambal, and muoi chanh ot, a lemon-and-chilli sauce.

BBQ Bò Lá Lốt — $15.90

A southern Vietnamese specialty, bò lá lốt is seasoned minced beef rolled inside betel leaves and grilled over the charcoal until the leaf blisters and turns fragrant. The wrapping perfumes the beef as it cooks, giving each parcel a bold, aromatic character that sets it apart from the plainer grilled cuts. It is served with the restaurant’s dipping sauces and typically eaten with fresh herbs, and works as a starter for the table before the larger platters go on the grill.

Grilled Pork Chop Rice — Cơm Tấm Sườn

Cơm tấm is a plate of broken rice, the fractured grains prized in Vietnam for their soft, delicate texture, topped with a bone-in pork chop glazed in a savoury marinade and barbecued until the edges char and caramelise. The version here layers on the traditional accompaniments: a steamed pork-and-egg cake, shredded pork skin tossed with toasted rice powder for a chewy-crunchy bite, and a fried egg. It is a complete one-plate meal and one of the most recognisable street dishes of Ho Chi Minh City.

Bún Chả Hà Nội

A Hanoi dish rather than a southern one, bún chả pairs grilled pork with a bowl of cool rice vermicelli and a plate of fresh herbs and vegetables. The pork is charcoal-grilled in the same tradition as the rest of the menu, then served alongside a light dipping broth into which the noodles and greens are dunked. The portion is generous, and the mix of hot grilled meat, room-temperature noodles and raw herbs gives the dish its characteristic contrast of temperature and texture.

Beef Pho — Phở Bò — $15

The beef pho is built on a clear broth simmered for depth rather than clouded with fat, poured over a generous tangle of rice noodles and slices of beef. It comes with the customary side plate of fresh herbs, bean sprouts and lime to be added at the table, letting each diner adjust the bowl to taste. A chicken version, phở gà, is also available for those who prefer poultry to beef.

Bún Bò Huế

Where pho is gentle, bún bò huế is assertive. Originating from the central city of Huế, this beef rice-noodle soup is built on a broth spiked with lemongrass and chilli, giving it a punchy, spicy and salty backbone quite different from the clear pho broth. The noodles are thicker and rounder than pho’s flat rice noodles, and the bowl adds welcome variety for anyone working through the menu’s milder options.

Fresh Spring Rolls — Gỏi Cuốn

Gỏi cuốn are a southern Vietnamese staple, served cool or at room temperature with the filling wrapped tightly in soft rice paper. The rolls here are generously packed and paired with a dipping sauce. They offer a light, uncooked counterpoint to the grilled and simmered dishes, and are a useful opener while the charcoal comes up to temperature.

Fried Spring Rolls — Chả Giò

For those who prefer their spring rolls hot and crisp, chả giò are the fried alternative to the fresh rolls. Encased in a wrapper that shatters when bitten, they are fried to a deep crunch and served with a dipping sauce. The crackling texture distinguishes them from the usual spring roll, and they can be ordered on their own or over vermicelli as bún chả giò.

Claypot Seafood Fried Rice

Cooked and served in a claypot, this fried rice develops a crisp golden crust along the base of the pot where the grains toast against the hot clay. That bottom layer carries a pronounced smoky, wok-hei note and adds a textural contrast to the softer rice above. Studded with seafood, it is a heartier, carbohydrate-driven option to anchor a meal built mostly around grilled proteins.

Vietnamese Hotpot — Lẩu

Alongside the barbecue, the kitchen offers a broad range of hotpots designed for sharing, from beef and beef-ball to fish, fresh mutton, frog leg and mixed seafood. Several are built on a sour bamboo-shoot broth, a tart, aromatic base that cuts through the richness of the simmered ingredients, while others lean on a pho-style broth. Diners add their choice of noodles, mushrooms, tofu and leafy greens, cooking everything at the table in the same communal spirit as the grill.

Vietnamese Iced Coffee — Cà Phê Sữa Đá

To finish, the Vietnamese iced coffee is brewed strong and dark and poured over sweetened condensed milk and ice, yielding a thick, bittersweet drink that balances the smoke and spice of the meal. Coconut water served straight from a chilled diamond coconut and a house iced lemonade are lighter alternatives for the table.

With its imported clay stoves, charcoal grilling and a menu that stretches from betel-leaf beef to central-Vietnamese noodle soups, Làng Nướng Việt Nam offers a broad and hands-on introduction to Vietnamese cooking. The round-the-clock hours make it as suited to a late-night grill session as to a leisurely dinner, and the sheer breadth of the menu rewards return visits.

271 Jln Besar, #01-01, Singapore 208941
Opening Hours: 24 hours, daily
Tel: +65 9632 6039 · Reservations via WhatsApp: 9235 3548
Website: langnuonggroup.com
Facebook: facebook.com/langnuongvietnam
Instagram: @langnuongvietnam18fochroad