i don't get all these stupid comments about not adding hoisin/sriracha. if you go to vietnam people add all those plus fish sauce or rendered beef fat, chili oil. people sometimes even dump a bowl of rice in the leftover broth to eat it up. add what u want, that's what makes it great.
Cmon guys, there's nothing wrong with adding hoisin and siracha to the broth, it's just up to personal preferences. People in Vietnam do it all the time, in the south at least.
Only Northerners like to come to pho videos and say that. To that, I say, we all don't just eat cheese pizza or vanilla ice cream. Some of us like everything on our pizzas - meat and veggies and cheese - and for ice cream, I like things with nuts and all kinds of stuff going on in my ice cream. That's how I eat most of my food - I like all the different combinations of flavors and textures. If pho wasn't made to be modified for individual tastes, then it would not come with a platter of herbs that you can pick and choose from.
Hey everyone! We made a bit of a flub with the address at the start of the video. The address of Golden Turtle is: 125 Ossington Ave, Toronto, ON M6J 2Z6 Thanks for watching!
Just some advice: taste the broth before putting in hoisin sauce, if the broth is not good enough for u add hoisin sauce but don't add a mouthful of it before eating
Lucas, the food looks so vibrant, fresh, and absolutely delicious. Everything you ordered looked amazingly delectable! Want me a bowl of that bun right now. Mmmmm!!!!
Very fortunate to have a couple Vietnamese restaurants nearby. It's not just the food. At my personal favorite one, they shut down the kitchen for family dinner every afternoon, and they leave the doors open, so you can still walk in, and enjoy a beer or a soda and watch tv while they eat. Considering what American and Vietnamese relations in the past, one of the friendliest restaurants I've ever been to.
Thank you so much Lucas (and Eater) for making. As a Vietnamese who love discovering the home food abroad, every dish in this video looks tasty. I am glad to tear when Lucas stated Vietnamese food as one of his fav. Cheerio for Hanoi
Love this pho!! Love how I didn't have to stand in the PHO-queue for this PHO-nomenal unPHOrgettable PHO. As always, send recipes and love letters c/o Vox Media, New York, NY. See you next week!! XOXOXO
The *oldest Vietnamese restaurants in Canada* are *in Québec* , where the *oldest Vietnamese community* in the country live, and who've *been there since WWII.* The first restaurants such as "Quán Liên" and "Chez Nga", not to mention the later "Ông Cẚ Cần" ("Chez Ô") are deeply entrenched in the culinary establishment of Francophone Canada.
You're making me want to go to Toronto. I want to get on a plane right now and get my Eastern Canadian friends together to go to this place and probably everywhere else you feature this season. I really love Vietnamese food. There is a lot in Vancouver but it's all starting to seem really fast foody and not high quality anymore but this looks delicious.
great review and great points about Vietnamese cuisine so healthy filling but not too heavy fresh and light and combine so many different ingredients all into one tasty dish. here in Southern California we have Little Saigon with a just some of the best Vietnamese restaurants you can find there is one place only that has the tastiest fish sauce it's more murky and looks homemade with a light brown but it's absolutely to die for at first I thought it was a little funky in my first time there but each visit back to the restaurant I feel more and more in love with the fish sauce until now I'm addicted to it and it doesn't even taste fishy to me anymore just a sweet salty creamy sauce that makes me feel healthy and good
When I look at lists of the healthiest cuisines in the world Vietnamese is on more than half those lists. I adore their use of clean broths and fresh herbs and veggies.
pho is great but i wish more of my american friends knew about the wonderous meal that is a bowl of bun (those cold vermicelli noodles he eats after the pho). It's really great in a diff way.
so rare seeing a restaurant which serves spring rolls with "true" dipping sauce instead of that weirdo peanut butter hoisin dipping sauce. Good work, good choice Eater!
Yeah, but I used to work in a Vietnamese restaurant and I made sauce for spring rolls everyday. You still didn't answer my question, what is "true" dipping sauce?
depends on the house, but the main ingredients are thinned down hoisin mixed with other stock (beef broth, chicken stock...), top with sweet and sour relish (daikon and carrot), , fried shallot, crushed peanuts. The final product should look like what is in the video - a dark rich translucent texture, any other peanut butter mixed sauces have a cloudy and spotty texture to it, even the smallest amount of peanut butter can kill the texture and taste of the sauce. I hope my words make sense here.
This place looks awesome. My only concern is that it's a little too clean. Some times you just want a MSG shaker on the table, a thumb in the broth and the table to be tacky.
for me in soup/broth based food, i don't add any sauces at all... first. But the sauces and condiments are on the table FOR A REASON... that means "YES YOU CAN USE US". so after a few sip of the "original" usually I add something to it to change the flavor. well if you need more kick, more spiciness, more saltiness etc, just add those things. you've paid for the food anyway. and in Asia we are BLESSED with spices and whatnot. if I can enjoy various flavors in one dish, that's a bang for the buck! try youtube-ing Tokyo Extra channel's ramen series for example of how the host ALWAYS change the taste of the ramen after nearly finishing/half finishing the ramen.
We're on the look out for Malaysian spots for future travel with Lucas. In the meantime you can check out this Malaysian Coffee shop we visited with one of our other hosts: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ETcqj1iEeR4.html
Lovely place, I might have to visit it sometime soon. I hope you make your way down Spadina in a future episode or go somewhere in Koreatown up on Bloor, the asian food in Toronto is pretty damn great.
Love the video! Reminds me of my days hanging out in a Vietnamese pool hall and biker bar, eating Vietnamese pancakes, and fries dipped in fish sauce in Kentucky!
That broth is so nice and light,most must be good... The best pho I had was in Chicago.... Now that the shop closed down I don't know where else to go for a authentic bowl
There's so much more than just pho. There's spring rolls, banh mi, tons of other noodle dishes (bun rieu, hu tieu, bun bo hue, banh canh, etc.), banh xeo and so much more.
Actually the first Pho Ru Vang restaurant was on St clair near stockyards and owned by the same owners that owned Pho Ga & Banh Cuon which also owns a Banh mi shop in Chinatown. Pho Ru Vang currently is in their 3rd location after moving down from their original spot a bit north of ossignton. You can tell quality has decreased and they now jacked up their prices due to the area being revamped. Better places then this in terms of quality and taste.
@@zingiberae Banh Cuon To Thanh is the new name when the new owners changed. It was originally called Pho Ga Banh Cuon or vice versa. Banh Cuon Thanh Truc is ok, but similar to Huong que style but smaller portions.
If you ever come to VN, let me know and I'll show you around! Found it interesting they add Sriracha. It's not Vietnamese originally. They have a simpler homemade hot sauce usually here.
Funny how the first Pho restaurant in Ottawa that opened up which had great Pho was also named The Golden Turtle! I wonder if these owners or the previous was related to Sunny's family in anyway because I knew their son?
This looks beautiful. I'm in Toronto I gotta check this place out. Thanks for saying Pho the right way, dunno why but it's like nails on a chalkboard to me when it's not said right. It's like saying Toronto and accentuating the last T HARD lmao.
Are you still in Toronto? I recommend trying the Dandan noodles at "Chinese traditional buns" Also don't forget to head north to Yonge and Finch, there is "Buk Chang Dong Soon Tofu"
phoooo!!! nothing like a good extra large bowl during the winter night outings! eat half way through, then add the hoisen, sriracha, fish sauce and hot chili oil and it becomes a Brand new bowl of pho!
Isn't it usually shrimp on the sugar cane instead or chicken? On another note, almost every viet person I know puts hoisin and sriracha sauce... I had never heard of it being disrespectful until one of these other pho videos mentioned it 😬
dude you know if it's a good pho when the broth is so clear. And the eggroll- it's a legit Vietnamese eggroll with RICE PAPPER wrapper, it's a little harder and time consuming to make for restaurant, but this place has nailed! No wonder it has been around for so long. Real foodies know how to treasure good foods 😉
Someone told me there were only 14 known Vietnamese people in Toronto in 1975. When the Vietnamese orphans arrived in Toronto April 1975, the local government had called upon them to help with food diets, translation and help for the children.
You know a pho restaurant is legit when they aren't afraid to serve the meat to the customer slightly raw. Too many americanized pho joints are just too worried about the food poisoning liability. These are the same types of people that are most likely to actually sicken themselves in a Korean BBQ setting as well.
nah the ones you're talking about are due to the local health code authorities BS inspections, causing restaurant owners to worry about fines and even shutting their place down. Not the restaurant owners' fault.
legit. My top pho restaurants in my city, one up that, I actually put "beef on the side" when I write down my order then I am able to put in myself when i get it.
It doesn't matter which part of Vietnam, Pho is enjoyed with some kind of heat from chili, be it fresh chili or sriracha. However addiing Hoisin sauce this is first time I've seen it. I personally want to keep the stock very light so I would only use fresh chili.
hey love the show!however if its called dining on a dime, it would be great to show the prices of how much the food items cost. Just so you have an idea how much all these great dishes are going for:)
4:49 Fish sauce is not really that much of an acquired taste because the kind served in restaurants is already diluted with lots of other ingredients added to it like lime juice, garlic, chili, sugar, etc, so you're not going to taste much of the original fish flavor that's straight out of the bottle. It's just a nice savory tangy light sauce and it will blend in with the food that you're eating while enhancing it
Y'all complaining that he added sriracha and hoisin sauce. Did y'all not see the OWNER recommend it? That's the real way to eat it, taste the pure soup first and then add sauces.
