You go to your local farmer’s market. Look around. What you see are loads of delightfully fresh vegetables and fruits, and dishes made from those same farm-fresh ingredients. In North America, this sort of paradise of fresh foods is usually only common at the local marketplace. By the same those same veggies reach our grocery store aisles, they’re not the same. Some of the freshness has been lost and a lot of those items have been commercially grown, prioritizing output over nutritional health.Read More
Is pho good or bad for you – an important question. Pho is perhaps Vietnamese cuisine’s most popular dish. It’s got a lot going for it. For some Canadians though, they may want to avoid it. Here’s why.
Pro – Pho is Adaptable
Pho is easily changed. You can choose different pieces of meat. You can change the broth accordingly. Add in the herbs you like. Have the meal you want.
Pro – Pho is Gluten-Free
Authentic Vietnamese pho uses gluten-free rice noodles. There’s no wheat in pho. For anyone with gluten sensitivity, know that pho is gluten-free. When you order a bowl of pho at TorontoPHO, count on it to come without anything in it to upset your tummy.Read More
Coming to Canada, the food culture here is very different from what’s eaten in Vietnam. Ingredients that Canadians might find utterly unappealing are devoured in homegrown Vietnamese cuisine, as an example.
This article is a tribute to the strangest, most exotic foods in Vietnamese cooking. As a Toronto Vietnamese restaurant, let’s be clear. We don’t offer any of these dishes here. That said, our families grew up around foods like these. A lot of modern Vietnamese eats are also either adaptations or related in some way to a few of these. So buckle up and check out some of Vietnam’s most bizarre eats!
Balut is a fertilized duck egg with a nearly developed embryo. It is boiled and eaten in the shell, similar to an oyster. Herbs like Vietnamese coriander, salt, black pepper, and lime are often added. Balut is common in the Philippines and other Southeast Asian nations as well.Read More
Fresh Vietnamese cuisine anyone can make at home. Not every dish has to be as complex as pho.
Vietnamese cuisine is known for simplicity in presentation. Behind that simplicity though, there’s often a great deal of effort that goes into creating the best balance of ingredients.
Sweet, sour, bitter, spicy, and salty are the five fundamental tastes. Most dishes work from a combination of these.
Fortunately, some Vietnamese food is a lot easier to prepare. Here are some of the simplest delicious Vietnamese cooking easy enough to do at home.Read More
What to drink in Vietnamese cuisine. So much attention is paid to meals and methods of preparation. To quench your thirst, often you don’t know what’s available.
The often hot and humid climate of Vietnam is made for cold beverages. Browsing a menu of Vietnamese beverages, you will find drinks hot and cold. From local, trendy, and artisan beverages to traditional options. Here is the ultimate list of Vietnamese drinks.
Bia hoi is a Vietnamese specialty draft beer. It is produced locally in Vietnam and often sold in small batches. It is produced in northern Vietnam, sold almost exclusively in this territory. Bia hoi gets brewed daily and is sold in fresh batches. It is light, with only 3% alcohol or under.Read More
The best Vietnamese food in Toronto. If there was one title given to TorontoPHO, we’d want exactly this.
Our customers expect a lot from us. There isn’t anything like eating at TorontoPHO though. We invest more time and effort into our dishes than anyone. Our pho, spring rolls, and stir fry meals come fresh, healthy, and hot. As if all this wasn’t enough, here’s another 11 reasons to visit TorontoPHO this spring for pho and more.
11. Fresh ingredients
It isn’t real Vietnamese if the ingredients aren’t fresh. We know we can’t go out to a ‘local’ Vietnamese farm to pick the ripest vegetables. Even so, we use local, fresh, quality ingredients whenever possible. We do not cut corners on food quality. We really don’t. From herbs and veggies down to the protein selected, we ensure everything is as fresh as it can be.Read More
The distinct flavors of Vietnamese foods are often in the herbs used. Shrimp, fish paste, bean sauces, fresh herbs, and vegetables are routine ingredients.
Fruits in Vietnamese eating aren’t popular, at least when it comes to the dishes you expect. No fruits in pho. No fruits in rolls, stir fry meals, or rice plates. In restaurants in Toronto, fruit and Vietnamese cuisine don’t go together.
Even so, there’s a long history of using fruit in Vietnamese cooking. Southern Vietnam grows a variety of fruits and vegetables. They’re most often used in desserts or eaten fresh.
When do you eat fruit in Vietnamese culture?
You are most likely to find fruit in a southern Vietnamese meal. In the south, the freshness of ingredients is very important. Tropical fruits are used frequently. Mangosteen, mango, and dragonfruit are favourites.Read More