Pho
Pho is the most popular street food in Vietnam, perfectly balanced and customizable to any person’s tastes. This Vietnamese noodle soup usually pulls from chewy noodles, tender slices of meat, a hot and savoury broth, and usually topped with different herbs and garnishes. It’s heartwarming and well-earned in Canadian winters.
Cao lau
Cao lau is a noodle dish made from a unique noodle derived from water from the Ba Le well, bringing together barbecued pork, fresh greens, and crunchy croutons as well. It is native to Hoi An and is not something you will find in Canada although there are variants. In fact, the exact recipes only known between a few select families. When it comes to street food, there are imitations and modifications made adapting it what’s available in a given region.
Banh trang tron
Sort of a mix between a salad and pasta, this satisfies the appetite for both needless to say. This type of rice paper salad is a real explosion of flavors. Banh trang tron combines rice paper, variations of dried protein (a la beef jerky and/or squid), tart green mango, fresh mint, sweet basil, and more. The dressing can vary as well between spicy to sweet. It’s really a Vietnamese dish screaming flavor!
Cha gio
Spring rolls – either fried or fresh – is a Vietnamese classic. Filled with meat, veggies, shrimp, and rice paper all wrapped into one, they’re probably best with a dipping sauce. The most amazing thing about Vietnamese food and cha gio is that it can be changed to match a person’s preferences. Cha gio refers to deep fried rolls, as opposed to goi cuon which are fresh spring or summer rolls. Both of which are regularly served at premiere Toronto Vietnamese restaurants.
