Tucked into a corner of the Chartwell Shopping Centre, near the newer standalone buildings, is Di An Vietnamese Cuisine. Step inside and the aroma of rich broths practically begs you to sit down and stay awhile. This isn’t the minimalist Vietnamese restaurant of my childhood, where tables were crammed together, menus laminated, and the goal was to eat quickly and leave. At Di An, you’re encouraged to linger, chat, and order a few courses… not just a single bowl of noodles.

The crispy netted rolls ($12.95) arrive looking delicate, but the light, lacy exterior gives way to a dense filling of minced pork, shrimp, egg, and glass noodles. It’s surprisingly hefty for something so dainty.

If you're a table of four, the combo spring rolls and fresh rolls ($15.95) is ideal when you can’t decide what you prefer. While I love a good crunch, after the richness of the netted rolls I found myself craving the simplicity of the fresh rolls, where the flavours of shrimp and pork really stand out. Sometimes, simpler really is better.

If you’re a fan of bold carpaccio-style dishes, the Di An rare ribeye salad ($15.95) is worth considering. Thin slices of briefly seared beef are tossed with Thai basil, mint, red onion, chilies, peanuts, cucumber, and lime juice. This “salad” leans heavily into herbs and acid -  a little too much for me, as it overwhelmed the beef. I couldn’t help but think that blending the herbs with citrus and oil into a dressing and pairing it with beef, onion, carrot, and cucumber might bring better balance.

The crispy chicken wings ($18.95 for a large) were delicious. Lightly battered and incredibly crunchy, they’re seasoned simply with salt and a subtle spice (possibly coriander?). There’s no sauce in sight, but they’re clearly marinated being deeply flavourful on their own.

I remain conflicted about bone marrow pho ($20.95). Some swear by the smoky richness it adds, but I find the broth needs to be plentiful and piping hot to properly melt the marrow into the soup. As a pho purist, I prefer a cleaner broth and Di An’s delivers exactly that: flavourful without relying on excess salt.

The bowl is generously loaded with rare ribeye, beef balls, and brisket, while an abundance of fresh herbs keeps everything from feeling too heavy. Even after everything I’d already eaten, I still found myself craving the noodles.

For something more interactive, a duo or larger group should consider the hot pot and grilled rolls ($42.99). It arrives with a side of aromatic beef wrapped in peppery betel leaf. My first experience with these, and I can absolutely see them replacing spring rolls as an appetizer on certain visits.

The combo also includes a small pot of onion-rich beef soup that almost leans into French onion territory. You cook thin slices of ribeye to your liking, then build fresh rolls using vermicelli, herbs, green apple slices, and rice paper. My DIY roll was generously stuffed, and the juiciness of the freshly cooked beef added so much flavour that no dipping sauce was needed.

To round things out, Di An’s Thai iced tea ($6) comes in green or red. I tried the green version: its vibrant colour is matcha-like, but the flavour is lighter and slightly floral, making it a refreshing end to the meal.

From rich broths to playful DIY dishes, Di An offers more than just a quick pho fix. It’s a great option when you want to linger, talk, and eat well without feeling rushed.