Saigon Chicken House 223 Adams Street, Boston, MA 02122

"I really like the napoleon beef. Is a delicious steak with an egg and patte. Served with bread and French fries."

"A great place to go by yourself or with your family. We've been here a couple of times and their food and service have always been great! We've had their chicken dish many times (Hence the name of the restaurant), we also had the bo ne (beef dish) and snails appetizer once before. Their chicken dish is always amazing and consistent. I can't comment if their beef and snail dish is as consistent but we loved it when we had it there. The staff is also very attentive and the atmosphere is clean and inviting. If you want to immerse yourself to great vietnamese cuisine, gently expand your taste palate (moving away from pho) as well as expand your taste in music, this is a great place to be. Unlike many other restaurant we went to, the staffs here welcomes family with small children and anticipate your need (i.e. they brought out scissors, cup with lid and bendy straw filled half way with water, small bowls and plastic utensils). The food here is a great place for children to experience new food too! Overall, great, reliable, comforting food and service. Parking isn't great, but that's like any other parts in Dorchester. It doesn't take us more than 10 minutes to find parking each time - so compare to Boston, it's actually a win!"

"Their bò né dish is really delicious, but the consistency is not great. Sometimes the beef is burnt near the pan, other times it's too garlicky or too sweet. The beef is not cooked on the pan but pre-cooked, causing the meat to burn when presented on the pan. I like coming here for bò né, but every time I come, I am worried about how the chef will cook it."

"Very attentive and polite staff. Got the chicken pho, fried chicken and rice, as well as the sizzling beef. The pho broth was rich and flavorful. Great kick of sweet chicken flavor. The fried chicken was crispy and the rice was fragrant and fried really well, you can tell when the egg coats all the grains of rice. And the dipping sauces really amped the chicken up a notch. The sizzling beef was the star here though. Huge chunks of beef and an egg, smothered with butter and pate. Put it on the crunchy baguette or dip the fries in the sauce. Just pure umami and amazing richness."