Why Visit 533 Viet Fusion?
- Fresh and bright: Spring rolls, veggie and gluten free options, and the sleeper-hit soba salad showcase delicious flavors and contrasting textures.
- Rich and warm: Phở, curries, and French-fusion braised short ribs offer rich, satisfying dishes with substance.
- A living legacy: From Ahn’s refugee story to Brenda and Rolando’s staff-to-owners journey, 533 carries a powerful history of resilience and community.
The Vibe
Step inside 533 Viet Fusion and you’ll find a space that feels both eclectic and inviting. Ceramic origami-style bird pendant lights hover above the bar, and nearby a funky pink sculpture (a playful piece that might remind you of a Pokémon) shares space with a giant exclamation point anchoring the wall behind the bar. Concrete floors, wood, blue and green upholstery contribute to the place feeling like a fusion of hip bar, funky coffee shop, and comfortable eatery.
The setting that never tips into pretension: unfussy, comfortable, fun, and even a little cheeky. This is a place where you can relax into an informal evening, and where “date night” feels less about starched linens and more about fun conversation, good food, and a meal that leaves you nourished instead of weighed down.
The Food
“Our motto is: be happy, be healthy, be loved,” owner Brenda Gonzalez told me. I know I feel it when I sit down for a meal at 533. “We try to make healthy food that is yummy. … Our ingredients are organic, sustainable. You have to go the extra mile to get those ingredients.” Going that extra mile pays off, and make no mistake that 533’s healthy food is satisfying and delicious.
The story of 533 Viet Fusion is as nourishing as the food. The restaurant began with Ahn Ho Rock, who fled Vietnam in the 1970s at the age of 10. She and her family ventured into what they hoped were international waters and were rescued by a US Navy ship, the Hoel DD-533, and the namesake of her restaurant. Years later, after local restaurateur and chef Chad Gardner updated the Pho 533 space and menu into a fusion destination, Brenda and Rolando stepped in, transforming from staff to stewards of its legacy.
I asked Brenda about what the word “fusion” means to her and the team. “For me, being ‘fusion’ means being inspired by other cuisines that have great dishes, and then making it your own. … We take from here, there, and everywhere. We really like this, but we’re gonna give it our own twist.”
What sets 533 apart is variety. The menu offers bright, fresh, crisp dishes alongside warming, comforting Vietnamese- and French-inspired classics. This is a place that takes gluten free dishes very seriously, down to every detail–95% of the menu is completely GF. Tamari is used instead of soy, and the entire menu is carefully designed to avoid any surprises with allergens. There were 18 vegetarian options on the menu, almost all of which can be made vegan on request. And one really important note: if a dish on this menu is labeled spicy, trust that it really is; only a few can be toned down. Ask your server before you commit to something more fiery than you’re ready for.
Summer rolls are a house specialty. Sometimes, Brenda told me, “rolls are kind of overlooked. … You go to a Vietnamese place or a Thai place and they’ll have one or two spring rolls on the menu.” Not at 533. On a recent visit, there were nine options on the menu. “They’re so versatile–you know, it’s like a sushi roll. You can add so many things to it and completely transform it.” One of my favorites, the crunchy tiger shrimp roll, layers flavors and textures beautifully: heat from fresno chilies, crunch from shrimp wontons, crisp veggies, and nutty soba noodles rolled up in lettuce and soft rice paper. Spring rolls usually come with classic nước chấm (the Vietnamese classic dipper of fish sauce, sugar, chilis, and aromatics), but if that’s not your style, ask for one of the house-made sauces: satay, sriracha mayo, honey herb, or the fiery red chili.
Even better is the lemongrass Duroc pork roll: lettuce snap, toothsome marinated pork, and tender rice paper in balance. I’d walk across town in summer heat for the pork at 533, and the careful technique is a big part of why. “When they’re cooking it, the whole shopping center smells delicious,” Brenda said. “It’s a big process. It takes some time.” They marinate the pork for a day, “then they grill it with the lemongrass and all the delicious sauces. … After they grill it, then they simmer it with other sauces too.” If you eat pork, this version is absolutely not to be missed.
The Pad Thai is a well-executed take on a crowd-pleaser. The textures are on point with pleasantly chewy rice noodles, crunchy nuts, and crisp sprouts. Flavors are complex, with tangy tamarind and lime bouncing off savory protein (get it with pork!), rich peanuts, and gentle heat from chili. It’s a visual treat too: rich orange, bright green, rich red, and warm brown. Good luck bringing home any leftovers.
The short rib brings French technique into play, common in regional cuisines in South Asia in part because of France’s colonial history. The Zinfandel plum sauce is rich and complex, its depth the result of hours of careful simmering reduction, irresistibly balanced with fruity sweetness. A side of creamy farro, cooked risotto-style, adds nutty heft, enriched with a little cheese and some butter. The beef itself carries a bark-like crust reminiscent of barbecue burnt ends, packing a big umami punch. The dish feels almost like an outstanding and unique short rib mac and cheese: deeply savory, creamy, and somehow familiar.
One of the most surprising stars is the soba noodle salad. Served cold, it’s a tumble of edamame, red bell pepper, bean sprouts, red onion, and arugula, dressed in honey-cilantro sauce. Fresh, green, and herb-laced, it feels built for Palm Springs summers. I love the contrasting textures of soft noodles beside the crisp-tender veg. It’s the kind of dish you want again and again, especially with chicken, pork, or tofu to make it a meal. This one’s a sleeper hit that deserves your attention.
Vietnamese classics round out the menu. The phở, simmered for hours with beef bones, star anise, cardamom, cinnamon, and caramelized onions, is deeply restorative and highly customizable with basil, lime, sprouts, and chilies. (There’s also a veggie phở available!) The staff call their phở “a hug in a bowl,” and the rich complexity definitely puts a smile on my face. Now that it’s fall in PS, I want this dish more every day.
The bánh mì, served on bread from Vietnamese sandwich spot La Baguette in Cathedral City, skips the traditional pâté but sings when paired with the house-made red chili sauce. The 533 hallmark textural contrast shines in this dish too: crisp veggies (the traditional chilis, cucumber, daikon, carrot, and cabbage), tender protein (did I mention the pork?), a spray of fresh herbs, and bread yielding inside the crisp crust.
The Bar
Palm Springs has a sweet tooth when it comes to cocktails, and 533 is no exception. The Thai basil lemon drop tilts sweeter than I’d prefer; I found myself wishing for a sharper citrus kick and more herbal punch. The Ha Long Bay takes tiki cues with rum and coconut but steers away from creaminess, delivering a brighter, citrus-forward profile. My pick is the “K-Collins,” a kaffir lime-y twist on the classic citrus and gin.
The bar menu has something for everyone: cocktails, sake, beer, and all wines available by the glass. The Gewürztraminer, with its fragrant lift and hint of sweetness, paired especially well with much of the menu. You’ll have no trouble finding a glass to complement the food.
Service and Pricing
Service here feels personal. Every time I’ve visited, I’ve seen Brenda, her husband Rolando, her brother Ben, or all three working the floor together. Their presence sets a tone: the staff joke with guests, seem genuinely happy to be here, and reflect the warmth of owners who themselves started as servers. It’s the rare spot where you can feel how much the team enjoys being part of the restaurant. Brenda told me this is by design: “That’s what we try to do. You know, just try to make everybody happy, … because if one employee is not happy, you can tell. The service feels it.”
Pricing is another strength. In a town where it’s easy to spend far more, 533 remains a place where you get real value: generous portions, careful sourcing, and thoughtful presentation at a price that won’t make you hesitate.
Final Thoughts
533 Viet Fusion is a restaurant that feels both rooted and new: eclectic in décor, vibrant in flavors, and warm in hospitality. Whether you’re craving something bright and crisp or rich and comforting, they’re guaranteed to have something delicious to match your mood.
533 Viet Fusion
📍 1775 E Palm Canyon Dr Ste 625, Palm Springs, CA 92264
📞 (760) 778-6595
🌐 www.533vietfusion.com/
📅 Tuesday – Sunday 4 – 9 PM
🍸 Happy Hour 4 PM – 5 PM
📲 Reservations via OpenTable
© 2025 Hungry Mirage