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Went to the patio at Que Ling today for a light lunch. The food remains great and it is our only local source for bánh cuốn, which remain delicate and full of flavour, with layers of texture from the supple rice noodle to the crunch of black fungus.
Hue beef noodle soup has a rich broth with a decent kick (you can ask for spicy).
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Last time I went I was underwhelmed. I should try it.
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A friend and I went to Pho Tien Thanh. I really didn’t want to - my last experience, to try the much-talked about pho - was awful. But it was hot and sticky and we were tired so I said I’d try it again but avoid the pho.
Bottom line, still hated it. I ordered a grilled pork with minced shrimp with sugar cane on vermicelli. She ordered a mango salad. We both wanted limeade. It took an age to arrive. My dish has hardly any vegetables with the noodles, the shrimp and sugar cane were separate pieces, and the pork was the worst - not grilled and juicy but slices of dry pork seared a bit, like a left over pork roast and thrown on top. I left half uneaten. Her mango salad wasn’t enjoyed either. Some pink shrimp were thrown on top of uninspired mango slices. She said there was little mango flavour, not sweet enough even with the nước chấm.
Service was indifferent, slow, reluctant.
We asked twice for the limeade. We’d finished eating when it arrived, strangely in plastic take away cups complete with lids and straws and not very cold. We drank it anyway.
I waited at the counter to pay, no smiles there either. I paid around $50 ( too much!) and no tip - that rarely happens with me but there was no way I’d pay it.
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I usually order broken rice platters at Pho Phoung.
I haven’t been since the change in management.
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So today we picked up lunch at Ha Noi Queen at Brock. I’d been in there before and left with nothing. It is such a strange space - crowded with stuff, very dark, no one in there. That time I got yelled at did approaching the counter and then yelled after when I decided to leave.
We decided to try again anyway. Glad we did.
I ordered bun cha Hanoi, which I loved in London but hadn’t seen it on menus here. My guy’s usual spring rolls. Was trying to describe the bun cha to him and wondered if it would prove to be the same remembered dish. It was but better. Juicy meat with the chargrilled flavour I don’t find as well executed as elsewhere, the plump pork patties, tangy sauce and perfect dry noodles. And the herbs were so fresh and flavourful - including the shiso leaf that I rarely see anywhere. The spring rolls weren’t as crispy as if l like but the flavour was intense. I couldn’t identify what was different. We’ll order again for sure. Learned you can’t judge a book… Pictures tell the story. Just look at those herbs!
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Had to grab a quick bite recently when I was at an event on Shaw, so I stopped in at Golden Turtle and had a satisfying Hue beef noodle soup.
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Looks good.
Cơm Gà Nướng, Tôm, Ốp La / chicken, shrimp and fried egg with rice from Rùa Vàng / Golden Turtle, on Ossington. $17.50. It’s very good. It’s also possible to order online. My meal was ready within 10 minutes.
Pho Tien Than is cash only on weekends. I will try that another time when I have cash.
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Golden Turtle is nice although I find the menu a bit limited. I like that the food tastes fresh. Pho TT I just don’t get the attraction. Will see what you have to say. Both meals I’ve had there fell way below expectations.
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I will let you know.
I usually order vermicelli bowls or rice dishes, and not pho, everywhere I go.
I like Pho Linh, for bang for the buck. I’ve only tried the pork chop.
This is the $11.99 Assorted Banh Mi from Saigon Snacks on Ossington. Nice and fresh.
It’s possible to order the Banh Mi online.
Nice people running the shop. I can’t compare to other places apart from Rustle and Still. This one had more vegetables, which I liked. Rustle and Still Banh Mis are bigger. I like the pâté more at Rustle and Still. This was still a good sandwich.
I haven’t eaten enough Banh Mi.
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Do my eyes deceive me or is that full shell on satay shrimp?
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Yep, the shells were on those shrimp!
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That’s how you do. Either full shell on to retain flavour and moisture OR naked. Having to remove useless tails is a HUGE pet peeve of mine. It’s style over substance.
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