Little V Vietnamese Bistro has ‘grown as the community has grown’


Offering Vietnamese and Asian-fusion food, Jimmy Zheng opened Little V Vietnamese Bistro on the southwest side of Katy in 2013 with his cousins and brother-in-law.

His family has a history in the business, owning restaurants around Katy and other places over the past 20 years.

Six years later, Zheng has watched the area grow up around him, but he said Little V has maintained the same commitment to using high-quality ingredients and providing the best customer service.

“We feel like a part of the community,” he said. “We have grown as the community has grown.” Indeed, Zheng said he is proud of the restaurant’s 4.5 rating and 450 reviews on Yelp.

Little V specializes in bistro-style fare, including egg rolls, banh mi sandwiches, pho-style noodle soups and vermicelli noodle bowls. It also has a vast wine selection and beers on tap.

The pho broth used in the noodle soups is what makes Little V unique, Zheng said. Little V also offers a vegan broth.

“We use a whole chicken or beef brisket with a blend of spices and herbs and then simmer the broth for eight hours,” he said. “We have modernized the taste to accommodate our customers’ preferences.”

Popular dishes include the shaking beef wok, which is beef tenderloin tossed with onions and jalapenos and served with steamed rice.

In addition, the vermicelli noodle bowls offer marinated grilled meat, lettuce, carrots, fresh herbs, shallots and roasted peanuts served with homemade fish sauce.

Moving forward, Zheng said his family has discussed opening new locations, but he said nothing has been decided. Until then, he said his focus will remain on providing the best restaurant experience for customers.

Little V Vietnamese Bistro
4031 FM 1463, Ste. 68, Katy
Hours: Mon. closed, Tues.-Thurs. 11 a.m.-9:30 p.m., Fri.-Sat. 11 a.m.-10 p.m., Sun. 11 a.m.-9:30 p.m.

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Christine Hall
Christine Hall joined Community Impact Newspaper in October 2018, and covers Missouri City and Fort Bend ISD. She previously reported on health care innovation for the Texas Medical Center, was a freelancer, and held various news roles at the Houston Business Journal.
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