Satisfied with Banh Cuon

You really can’t go wrong with this meal. It’s cheap, satisfying and it’s called Banh Cuon: the perfect midday nosh. Savory and delicate – pan fried minced pork and wood ear mushrooms scattered through translucent layers rice crepes are doused in nuoc mam (fish sauce). Mouthwatering just describing it…

Banh Cuon

And once again, it won’t cost you more than a latte! In that bowl are the contents that came in the styro foam and plastic. If you’re a snobby foodie don’t be fooled by the sketchy exterior, once presented a simple bowl your experience will surprise. You eat this Northern fare with slices of Vietnamese sausage, fresh corriander, some bean sprouts and a sprinkling of fried shallot and nuoc mam. Don’t be surprised if you wish you bought two styro trays!

I stopped by just a little before they opened

I recently made a return trip to one of my favourite sandwich shops in town, Ba Le Sandwiches.  Located in Chinatown, on Dundas Street just west of Spadina, this little shop boasts of a true “French style”.  The setting is of a typical Vietnamese operation: small space, few tables and chairs, moderately decorated interior,  and an assembly line of Vietnamese ladies working robotically away behind the counters.  But the expertise behind this mom and pop operation is of French background and influence.  I spoke with the owner, Christine, who told me that her inspirations have roots in France, where she was a former resident and restauranteur.  The occasional Francophone customer enjoys a small chit chat with this delightful lady.

If you are curious, ask them about choices number 2, 9, and 10

What makes this place special?  Everything here is made fresh and from scratch every morning!  Evertything from the baguette, to all the ingredients, including bbq pork, chicken, shredded pork, veggies and herbs.  The baguette here has a thinner and crispier crust, and less chewy filling than most Vietnamese breads.  They even toast it for you if you wish.

tofu, shredded chicken, bbq pork, cold cut meats

I was told that the runaway favourites are the cold cut combo, bbq pork, and tofu sandwiches.  My personal favourite is the tofu in tomato sauce.  Being used to the firmer texture of pork and chicken, I was amazed at how well the soft texture of tofu mixed with the crispy baguette and crunchy vegetables.  Also, the coolness of the tomato sauce allows the tofu to be readily detected, and its flavours isolated and savoured!

For $2.25, this is a great choice!  In addition to the sandwiches, Ba Le also offers a moderate selection of desserts and prepacked heat-and-eat foods.  Stop by on the weekend and you’ll find even a larger range of choices!

Ba Le Sandwiches
538 Dundas St West
Toronto, ON M5T 1H3
(416) 977-2168

Hu Tieu My Tho

I was so delighted to see this arrive at my table. Colourful ingredients piled high upon a soft mound of noodles in a clear flavourful broth. On this occasion I was feeling adventurous and decided to veer from the usual suspect. Seafood is always a good alternative when the palette desires a change from the ordinary. This meal definitely satisfied my expectations…

Different view of my lovely My Tho Seafood Noodles

This bowl of goodness is a mouthful to describe. While admiring what was in front of me I realized how simple all the ingredients were that conspired to build such complimentary flavours. The butterflied shrimp was the first thing that caught my attention but what I wanted to taste immediately as I swirled my chopsticks into my bowl were the deep fried curls soaking up the broth. It was crunchy and sweet fish cake. The next thing I did was disassemble the artful pile to examine what tastes would come next.

Mmm : )

What I discovered was a meld of herbs that complimented nicely the subtlety of seafood. Atop bean sprouts and lettuce were shrimp and squid next to coriander, garlic, chives, and green onions. Because seafood with noodle soup is mild and fresh, the dish was paired with deep fried fish cake and sprinkled with sweet fried shallot to create a more dynamic taste. Next time you are feeling adventurous try this!!!

Grilled pork vermicelli

So what are vermicelli dishes? In a nutshell, it is a combination meat/salad dish over thin rice vermicelli noodles, where the vermicelli (usually cold or room temperature) is topped with charcoal-grilled, thinly-sliced marinated meats or seafood such as chicken, pork, beef, meatballs, shrimp, or calamari, and then finished with fresh salad greens, bean sprouts, fresh herbs including mint and coriander, chopped peanuts (beware allergies!!) and a pickled assortment of carrots, cucumber and daikon radishes.

Mix this all up together with some choice additions of lime, srirachi hot sauce and the robust Nuoc cham sauce made with fish sauce, lemon juice, vinegar, garlic, sugar and chili sauce, and the end result is a medley of absolute goodness! Also, a vermicelli bowl is almost always served with a crispy spring roll making it the perfect combo meal for one.

Spring roll vermicelli

Vermicelli can be found on the menu of every Vietnamese restaurant so be sure to give it a shot next time: I recommend the grilled pork or chicken, which really soak up the bold flavours of the marinating liquid to give you a true taste of Vietnamese ingredients.

Photo Credit: Thanh Tran

Salt and pepper fried mackeral with steamed quiche on rice

Mackerel is extremely versatile and tasty.  Lightly fried with salt and pepper with a side of quiche, rice and of course some carrot and radish slaw; it’s a balance of flavors that is quite unexpected to taste so right.  Simple and satisfying, the combination of these ingredients mingles to create another classic in my repertoire.

Most fish eating regions will have you know that it is best done quickly and seasoned sparsely.  Preparing fish this way ensures the fresh tender flavors come through.  Dousing it in too many ingredients will not do it justice.  In this dish, Com ca chien muoi tieu cha trung, the fish is as it should be, clean and fresh tasting.

The French call it quiche, the Japanese: chawan mushi, the Spanish: frittata.  In Vietnam it’s Cha trung.  Often, you are able to pair your grilled entrées with cha trung because this is another comfort food that goes with rice and fish sauce.  This steamed egg mélange has pork entwined with vermicelli noodles and speckled with dark earthy wood ear mushrooms.  It’s usually made in a big square dish and sliced as a side when served.  Choose this side next time you are deciding between a fried egg or grilled shrimp.

Pho

For me, a bowl of Pho (sounds like ‘fuh’) noodle soup is the ultimate comfort food. The Pho with which you are likely associated with (and the one I grew up eating) likely includes lightly chewy, thin rice noodles covered in a rich but clear meat broth and topped with assorted meats of your choice (thinly sliced rare or cooked beef, brisket, tendon, tripe, meatballs, chicken), scallions, onions and is accompanied by fresh bean sprouts, cilantro, Thai sweet basil, chili peppers, mint, and lime.

However, this variation is actually the result of the interesting evolution of Pho over the past century during its migration from Vietnam to North America.

The most important part of Pho is the broth: a good broth should take several hours to prepare by simmering beef (sometimes pork or chicken) bones, oxtails, and spices such as cinnamon, star anise and cloves. Also, the defining ingredient of Pho is the use of charred onions and ginger, which gives the broth its distinct color and fragrance. An interesting note as to this technique is that the French often char bones and vegetables before preparing soups and sauces, and that the word Pho is similar to the French word feu for ‘fire’ and the dish pot au feu, therefore perhaps indicating a French influence on the birth of Pho.

Pho garnish plate

Traditional Pho, which is thought to be from Northern Vietnam, consists only of noodles, beef and broth. It wasn’t until after Vietnam was split in two and citizens migrated to Southern Vietnam that the garnish plate was introduced. Locals also started adding hoisin, fish, soybean and srirachi sauces directly to their broths to add flavour and spice. Following the Vietnam war, Pho followed soldiers back to America where the first noodle shops opened up in California. Portions doubled and various choices of meats were offered to meet the demands of Westerners yielding the beloved Pho we order today.

Photo Credit: C. P., Tony Ngo

Ca phe sua da - Vietnamese coffee

Vietnamese coffee or Ca phe sua da typically consists of either coarsely ground, dark, chicory-infused French coffee beans or medium, imported Vietnamese beans without chicory, which are placed in individual drip filters that fit over mugs (hot variation) or glasses (cold variation) that have a generous layer of condensed milk at the bottom.

The use of condensed milk is unique and likely due to the fact that fresh milk was not readily available back when coffee was introduced to Vietnam by the French colonists. The filter is filled with boiling water and the coffee drips directly on the sweetened milk yielding a strong but smooth brew. If wanting the cold version, a small bucket of ice is given and you’re free to top up your glass as you please.

iced coffee

Perhaps the best part of this drink – it can be easily made at home. All you need is the drip filter for authenticity (though a coffee press would work as well), about 2 to 4 tablespoons of strong coffee per serving, a personalized amount of sweetened condensed milk and some ice. Perfection.

Photo Credit: C. P.