Steak and eggs
Steak and eggs – a traditional Vietnamese meal, cooked a little differently compared to the average Canadian version. Herbs and veggies are usually served fresh and natural but with meats, they are occasionally cooked in special sauces or marinades. Butter’s also used to emphasize the taste of meats. Steak and eggs are usually cooked together, swirled in a stir fry dish. For something delightfully somewhere between Canadian cuisine and Vietnamese cuisine, an order of steak and eggs is a safe introduction to some of the approaches of how we cook Vietnamese.
Bun bo hue
Bun bo hue is a thick soup, often spicy. A lot of Vietnamese cooking makes use of herbs over spices. That said, when it comes time to use spices, we use them just right always tailoring it to taste. Bun bo hue uses a beef broth, very common in pho and other soups. The dish is then provided multiple protein sources, usually a combination of beef and pork. Bun bo hue isn’t popular in Canada because its flavor is quite strong and uniquely Vietnamese. That said, if you are accustomed to spicy food, this is an opportune dish to try.
Com tay do
Com tay do is a combination of steamed broken rice, grilled pork chop, fried egg, baked egg, and shredded pork. Com tay do shares a lot of insight into how Vietnamese food prepares ingredients, bringing them together on an impressive plate. The natural tastes come through clearly. Not a whole lot of oil or spices are used. In its place, we go to herbs and methods of preparation to mix things up. On here, you find different textures, colors, and more. Genuine, authentic com tay do is one of the best Vietnamese supper plates out there.
Bun cha
Bun cha takes grilled pork and serves it on a bed of rice noodles, dressed with select herbs, and more. We always use well-marbled pork and grill it to taste. The bun cha is marinated in a customized mixture of sweet, hot, sour, and/or salty elements. The resulting flavor of the finished bun cha is uniquely Vietnamese. A lot of these unfamiliar tastes are reduced in Canadianized versions of bun cha. You still get a lot of the same textures and flavors in the versions found in Vietnam, that aside.
Banh hoi thit lui
Banh hoi thit lui takes angel hair noodles and grills them with skewed pork in a supper plate to share between friends or family members. The taste is delicate, the flavors contain a slight tang, and the dish is a celebratory Vietnamese meal offered at parties and special events. For Canadians, you’ve got the taste of some amazing pork, the noodles are a healthy carb in a limited portion size, and you’ve still got some herbs and veggies to sort through to taste. This Vietnamese plate is another safe introduction into the textures, crunch, and sweetened flavors shared across our cuisine.
Beef pho
No one can have a list of Vietnamese beginner foods without beef pho on it. If you have had beefy stew before, beef pho is quite similar. The beef is prepared very similarly, although the broth’s something which can take hours to assemble and get right. The choice in Vietnamese noodle type’s a little different. Also, the herbs and use of veggies can add crunch, different textures, and unexpected yet delicious tastes you may not otherwise find in soup. If you could have ‘Vietnam in a bowl’, this would be it. Though you can make pho with chicken, pork, vegetarian or vegan protein, or shrimp, it’s the beef pho that’s our favourite.
Nuoc cham
Nuoc cham is a sweet and savory sauce made from combinations of fish sauce, sugar, and vinegar. Nuoc cham is perhaps Vietnam’s favourite dipping sauce. it can be made in various ways. There’s a lot of creative uses of seafood and fish in traditional eating, underpinning the recipes for nuoc cham. For decades, fish has been an easy protein source to procure. It’s from this availability that this fish dipping sauce became a key part of Vietnamese cuisine, shared in lunches through to dinner.
Banh mi
This is a very popular lunchtime snack. If pho is Vietnam’s version of a soup, banh mi is our version of a sub. Like pho, a banh mi is made from local ingredients and usually brings together vegetables, herbs, and meats. It works from a baguette, which harkens back to when Vietnam was a French colony. There is a French influence throughout several aspects of Vietnamese cooking and this is where it comes from. With so many different ways to personalize banh mi according to the tastes you refer, banh mi and pho both are two favourite meals in Vietnamese eating.
TorontoPHO works hard to be Toronto’s best pho restaurant, serving authentic Vietnamese cooking you won’t find anywhere else. If you enjoy eating fresh, healthy, tasty meals done Vietnamese-style, this is the place for you. Don’t forget it! Look us up on your phone right now, bookmark us, and stop on by anytime. Our chefs work every day to justify our reputation as the best Vietnamese restaurant in the GTA.
