Little Saigon flavors show up at Gate 13
Brodard Express sits in Terminal B by Gate 13, bringing a trimmed-down Vietnamese menu into an airport that usually means burgers and burritos. Locals know the Brodard name from Little Saigon in Westminster, so expectations run higher than your standard terminal food court stall. Here it’s counter-service only, you order, pay, and wait for your number before heading back toward the B10–B14 gates.
The spot is post-security in Terminal B, so it mainly serves Southwest and Alaska passengers departing from gates B1–B14. Plan on about 10–15 minutes from ordering to food in hand during normal meal times, a bit more if there are three or more people in line. Pricing lands in typical airport territory: think roughly $13–$18 for a bowl or combo and around $4–$6 for drinks.
Menu focus is Vietnamese standards in fast format: spring rolls, rice plates, noodle bowls, and banh mi. If you know the original Brodard in Orange County, expect fewer choices and streamlined prep to make it work airside at SNA. Portions skew better than the grab-and-go sandwiches near Gate A10, but this is still quick-service packaging meant to walk to Gate 13 or down to B8 without spilling.
There’s almost no flyer feedback yet, so treat Brodard Express as a test drive rather than a guaranteed Little Saigon replica. Stick to simpler items that hold well in a box: grilled pork or chicken rice plates and fresh spring rolls usually survive a 90‑minute hop to Oakland or Phoenix better than brothy noodles. If you need something you can finish in 20 minutes, a banh mi works better than a full bowl.
Lines spike around the 7–9 a.m. and 4–7 p.m. Southwest banks at Terminal B, so build in an extra 10 minutes before a flight leaving from Gates B11–B14.