Cha ca
Cha ca means ‘noodle mudfish’. In Vietnam, these mudfish are caught locally. After bones are removed, the fish is then marinated and covered in banana leaves. The mudfish is then sliced, cooked on a hotplate, and then served with roasted peanuts, a generous portion of vegetables, and rice vermicelli. Just like the previous bun cha, cha ca’s components are delivered on the plate separately and it’s the eater who mixes it all together according to how they like it.
Thit trau gac bep
Thit trau gac bep is a sort of dried smoked buffalo meat. This is an indigenous meal pulled from deep in northern Vietnam. It is particularly popular among the Black Hmong ethnic group and is usually served as a family meal from household to guests. The meat is always cooked so that it’s dark brown on the outside and red on the inside. It gets marinated and is then hung where it’s smoked for up to a full year – and you thought taking a whole day to prepare pho broth was long!
Pork wrapped in betel leaves
Also sometimes referred to as ‘bo nuong la lot’, this is pork wrapped in betel leaves. Some households will also make this recipe using beef or another protein. The meat’s marinate, rolled inside these leaves, and the result is something which has a nice spicy kick. The meat can be grilled, fried, and prepared in how you like it. Once cooked, it’s most common to serve this Vietnamese dish with rice.
Come and visit the top Vietnamese restaurant in Toronto, TorontoPHO. In tribute to these more traditional recipes, we’ve blended classic Vietnamese dishes with Western influences. Grab a bowl, plate, or put in an order to take home with you. Enjoy delicious broths, protein, and vegetarian options. Visit TorontoPHO today.
