October 2nd, 2009 by Christina
A full moon will appear this Saturday October 3rd. The moon will shine its brightest this season bringing about joys of family gatherings. The celebration of the Mid-Autumn Moon Festival is accompanied by lots and lots of food and of course the giving, receiving and eating of Moon Cakes. The most common of its forms is of lotus bean paste wrapped in a thin layer of baked pastry in round shapes embossed with ancient Chinese emblems such as dragons, calligraphy and even rabbits.
emblem of a dragon
Tags: banh trung thu, moon cake, moon festival
October 1st, 2009 by Casey
Last month, Christina walked us through the steps of how she downs a bowl of pho. Now Bill is revealing the secrets behind what makes each bowl of pho in Chinatown so special, one at a time. Do you notice something missing? I didn’t at first, but now I realize that we had left out a very important aspect of pho – ordering.
In today’s post, I will attempt to clarify and simplify the ordering process to help those of you who are new to pho – or even those veterans who still find themselves confused by the clutter of never ending choices – create a perfect bowl for yourself!
Pho, essentially, is made up of two very basic ingredients: the broth, and the pho noodle (pho is the name of the noodle as well as the dish). Restaurants often garnish the broth with chopped scallions, onions, and coriander. This is what you get when you order plain pho (pho khong). Every bowl of pho is accompanied by a plate of veggies, which often includes lime or lemon, basils bean sprouts, green chili, and culantro.
different vegs and herbs that accompany pho, as shown on the menus of Pho Hoa restaurants
Tags: ordering pho, pho, pho ingredients
September 29th, 2009 by Bill Killorn
Review Series: Chinatown Challenge
When walking through Toronto’s Chinatown you have to keep your wits about you. As you weave in and out of sidewalk stalls it is easy for your senses to get overwhelmed by the smells, sounds and sights. One thing you will notice is a dozen or so signs advertising pho. We all know what pho is, but what is the difference between pho at one restaurant in Chinatown and another? This series entitled the Chinatown Challenge is aimed to help you get a sense of the different styles of pho and help you find the pho that is perfect for you. Over the next few weeks I will visit 10 Vietnamese restaurants in Chinatown and sample their Pho Dac Biet (Special Beef Noodle Pho). I will then share with you my findings.
The first restaurant I visited for the Chinatown Challenge was Pho Xe Lua located at 254 Spadina Ave. Situated on the second floor of its busy Chinatown location and walled almost completely by windows on its East and North sides, Pho Xe Lua offers an interesting view of the crowded markets that lay below. The recently renovated and well kept interior provides a modern and comfortable atmosphere for the restaurant’s guests. The open format of the restaurant allows the helpful staff to accommodate larger parties as well as intimate tables for two. One of the most impressive aspects of Pho Xe Lua is the speed of the service. Within seconds of being seated you are provided tea, and within minutes of ordering, a steaming hot bowl of pho will be placed in front of you.
Pho Dac Biet at Pho Xe Lua - Packed with Beef
Tags: pho, pho dac biet, pho xe lua, special beef noodle
September 25th, 2009 by kateD
Review Series: Best Vermicelli On The West Side
In the coming weeks, we’ll explore the Vietnamese restaurants of Toronto’s Downtown West End, seeking out the best Vermicelli combinations. Often overshadowed by the ragingly popular Pho, Vermicelli really should be a contender for the greatest noodle dish. In a typical vermicelli combo, various grilled meats, fresh herbs and vegetables, are arranged on top of thin vermicelli noodles. The diner then mixes the toppings into the noodles, dressing them with Nuoc cham (dipping sauce composed of fish sauce, sugar, lime juice and chili) to taste, making this a deliciously creative dish to eat.
Vermicelli combo with spring roll, grilled pork, and shrimp wrapped around sugarcane
Read more.
Tags: bun thit, pho phuong, vermicelli combo
September 23rd, 2009 by Christina
Banh Da Lon
Asian desserts are full of nutrition. Mung bean, also known as Green bean, is the star legume in this number. This tiny bean is low in fat and a rich source of protein and fiber which lowers the cholesterol levels. The high fiber in mung bean improves digestion and the complex carbohydrates helps to stabilize blood sugar by preventing rapid rise after a meal. In the Indian Ayurveda approach to health, Mung Beans are one of the most cherished foods as it is believed they balance all three doshas. Read more.
Tags: mung bean, pandan
September 19th, 2009 by Casey
Here’s an idea, why don’t you order an egg yolk and cook it with soda water? Sounds like a really weird thing to ask for, but this is essentially how the Egg Yolk Soda is made.
an egg yolk inside condensed milk
Tags: egg yolk soda, soda sua hot ga
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