San Jose-based Vung Tau Restaurant is high on price, below average on food, and extremely low on customer satisfaction. A rice platter (com tam, suon, bi, cha) costs $9.50, which is almost doubled the price comparing to most places, yet the taste is not even as close as the commoner’s place. My friend’s dad ordered a bowl of Bun Bo Hue, and he described the broth as tasteless as “water that boils the beef,” but that’s not the chef’s fault. It’s the customer’s mistake for ordered an insipid dish; therefore, like it or not the customer has to pay for it even if switching to a different dish. As a result, my friend’s dad ended up not eating after the manager told him there was nothing he could do. The way they handled their business had ruined the entire family’s atmosphere. Is a bowl of Bun Bo Hue worth losing their customers? Obviously, Vung Tau’s manager didn’t care, and he was unapologetic about it. Their method of dealing with the customers made me lost my appetite. I only ate a portion of the plate even though I was starving. Never again will I come back to a place like that.