Bánh Mì Très Bon

Yes, I realize that it hasn't been long since I made my last visit to the White Rock location of Bánh Mì Très Bon.  However, they have begun to add more dishes to their menu as they get settled into the groove of operating a second store.  So that is the main reason for being there again so soon.  However,  we were able to sample some of the favourites as well as their surprisingly good cocktails.  So I met up with Roanna and Eileen for another tasting.

We started off with their Savoury Mini-Crêpes and I thought this time, they were even better than the last time I was here.  The edges and bottom of the crêpes were uniformly crispy and light.  Each one was filled with fried shallots, shrimp and green onion.  This combination ensured there would be aromatics, brininess and a bright sharpness.  But to complete this concoction, we were served a side of fish sauce to up the salty briny flavour quotient.

So we couldn't do food here without some of their excellent drinks either right?  We got the Taste of Vietnam Cocktail Flight featuring Smooth Landing (plum wine, rambutan juice, ginger, & jalapeños),  In the Air (rice wine, soho lychee, & crème de cassis), Taking Off (hpnotic & coconut liqueur).  My favourite of the bunch was In the Air due to the lychee and creaminess.  We also had the Bonsoir Saigon and Parisian Nights.  Loved the coffee in the Bonsoir Saigon and the fruitiness of the Parisian Nights.

So we had 2 versions of their next dish including the Sweet Tamarind Crispy Prawns as well as the Sweet Tamarind Crispy Tofu & Cauliflower.  Loved the tanginess of the tamarind that was tempered by the sweetness and slight spice of the sauce.  The prawns were indeed crispy with a meaty snap texture.  However, I enjoyed the vegetarian version even more with the firm cauliflower and the tender chunks of crispy tofu.

The next 2 dishes we had also featured the same main dish but with different starches.  We had the Vietnamese Free-Range Chicken Curry served with rice vermicelli or their house-made baguette.  Really enjoyed this dish as the curry featured coconut milk, but wasn't heavy at the same time.  We got the aromatics as well as some sweetness with some spice.  The chicken was certainly tender while the little nuggets of purple yam were texturally appealing.  We also found eggplant, green beans, carrots and daikon hidden within too.  I thought the vermicelli went really well with the sauce.  The bread was fantastic too being soft with a crunchy exterior, but it would go better with a beef stew in  my opinion.

So you can't dine at Bánh Mì Très Bon without having their Bánh Mì Trio right?  Well, this featured braised pork belly & Vietnamese ham, grilled lemongrass chicken and pork meatball.  Again, the bread on these were good with a crunchy crust giving way to a soft chewy interior.  This held all the wet ingredients at bay very well.  My favourite was the meatball as it was soft and meaty with lots of sweet onion flavour as well as a meatiness.

Going for all the greatest hits, we had the BMTB Signature Beef Tenderloin Bone Marrow Phở.  Okay, yes, this was money with a clean-tasting broth that had plenty of meatiness.  It wasn't too heavy on the seasoning though as it was not too salty.  I found the meat to be tender and sliced thin.  Of course the star of the show was the large bone marrow with plenty of fatty goodness in the middle.

We ended our savoury portion of the meal with the delicious Caramelized Fish Sauce Brussels Sprouts.  Yes, to most this would look very unassuming, but rest assured, the flavours in this pop.  With the briny saltiness of the fish sauce and the sweetness of caramel, the balance was all there.  Coupled with aromatic crispy shallots and firm, but cooked-through Brussels sprouts, we had textural and flavour contrast.

Onto dessert, we tried the Apple Cream Puff Tart.  Oh I really liked this as the contrast between the fluffy & crispy choux pastry with the firm tart shell worked.  Also, the sweetness was just right where it was impactful without being overly sugary.  So nice end to this delicious meal.  Things were carefully-prepared and tasted great.  Definitely an elevated Vietnamese dining experience.  Perfect for the neighbourhood.

*All food and beverages were complimentary for this post

The Good:
- Elevated food
- Good flavours
- Nice dining space

The Bad:
- On the pricier side (but what isn't these days?)
- Parking is a bit difficult

Bánh Mì Très Bon (White Rock)

How far will I travel for food?  Well I guess since I do go as far as overseas, I guess it is limitless.  However, on a daily basis, I've headed out to Chilliwack a few times for eats and that would be considered far.  So when I had an invite to to try out the new location of Bánh Mì Très Bon in White Rock, it didn't take much convincing.  Besides, it is always nice to dine with Roanna and Eileen.  Beyond the difference in location, there are also unique dishes that are exclusive to White Rock.

One of which is the Caramel Fish Sauce Brussels Sprouts with lap cheong, scallions and crispy shallots.  This was so impactful and delicious that I really wanted the whole dish to myself.  Those sprouts were prepared perfectly where they had a crunch and life left in them.  At the same time, they were cooked through and completely dressed in a briny, salty and sweet sauce.  The fat from the lap cheong added an aromatic meatiness to the whole dish.

The other White Rock exclusive item is the Duck Confit Bao with scallions, jalapenos, cilantro and pickled carrots & daikon.  I enjoyed these as the bao was fluffy and light while stuffed with enough shredded duck breast confit for maximum meatiness.  Hence, these were filling with hits of duck, spice, tang and aromatics.  There was the option of adding hoisin and sriracha if one wanted either sweet and/or spicy.

Onto another sandwich, we had the Bánh Mì Poulet Gà with lemongrass chicken, cucumbers, jalapenos, sriracha, cilantro, pickled carrots & daikon and Maggi sauce.  Unlike some other spots in town, the baguette here was more crunchy on the outside and it didn't shatter.  The bun itself was a bit chewy, but not too dense.  The chicken was nicely charred and had good flavour.  The rest of the classic ingredients afforded a familiar taste.

So one of my favourite items was the Buttery Salt & Pepper Squid seasoned with smoked paprika, red chili, jalapeno and lime.  They aggressively battered the squid and the result was a firm crunchiness.  The tentacles were the classic rebound chewiness while still tender.  Nice wok-toss on the squid were the combination of spice, tang and smokiness came through.

Another classic dish that I'm glad they served us was the Butter Garlic Chicken Wings.  Beautifully crunchy, the skin was mostly rendered.  I did get some butter and garlic from the outside, but I could've done with a bit more.  Inside, the meat was juicy and tender enough inherent flavours that I didn't really need the sweet chili dip on the side.  A squeeze of the lemon wedge was more than enough for me.

So one of the most understated dishes visually was the Green Papaya Salad.  However, it was more about textures than appearances here.  This consisted of shredded green papaya, beef jerky, carrots, roasted peanuts, fresh basil, sriracha drizzle and soy sauce dressing.  This was solid with bright crunchiness with hits of spice, tang, saltiness and nuttiness.  With the soy dressing on the side, it allowed us to customize the saltiness.

Lastly, we had the Savoury Mini-Crepes with shrimp, onion and crispy shallots.  Soft and fluffy while crispy along the edges and bottom, these little crepes were delicious.  Add in the crunch from the shrimp and aromatics from the shallots and onions, this was a nice little bite.  We also had some fish sauce served on the side to add some briny saltiness.  Overall, the food was solid at Bánh Mì Très Bon at their new location.  Love the decor and the ambiance too.  A nice addition to the neighbourhood close by to Chez Christophe and the Wooden Spoon.

*All food and beverages were complimentary*

The Good:
- Beautiful space
- Solid eats
- Nice people

The Bad:
- Parking is a little hard to find

Hai Chi Em Modern Vietnamese

Remember when Vietnamese restaurants were usually a dive, often a converted old restaurant that was formerly an Italian or Greek restaurant?  Yes, those still exist, but we are seeing more and more modern Vietnamese spots open up with updated decor and expanded menus.  We still see the staples such as Pho and Salad Rolls, but we are also getting a taste of less known Vietnamese dishes as well as some fusion.  Of course this also means prices have crept up too in the process.  One of the newest modern Vietnamese restaurants on the scene is Hai Chi Em on Fraser Street.

We decided to finally check it out early on a Friday so it wouldn't be too busy.  We were really shocked at the size of the Crispy Garlic Butter Wings.  They were all mid-wings and I would say they were at least a half-size bigger than any other wing I've had lately.  Being properly marinated, these were juicy and tender.  I found the skin to be properly rendered and crispy.  However, the size of the wings also meant that they flavours were more muted due to the amount of meat.  Hence, we needed quite a bit of the lemon pepper dip to have an effect and even with that, we could've used much more flavour.

Next, we tried the Crispy Lemongrass Salt & Pepper Tofu that looked very much like the butter wings (and the next dish as well).  We asked for no cilantro, hence the lack of colour in the dish.  I found the tofu to be rather firm and wished they had used something softer as it ate a bit dense.  I do understand it is easier to work with though as the softer tofu can break.  The batter was very crunchy and did have a good mouth-feel.  However, it was heavy as a result.  I personally would've liked to see a batter that was lighter.  In terms of flavour, I thought there was enough of it, but would've liked to see a stronger lemongrass presence.

One of my favourite dishes of the meal was the Deep Fried Squid served with a side of sauce that was highly addictive.  Similar to the tofu, the hard crunch from the batter was a nice contrast to the tender squid.  However, once again, I would prefer a lighter batter.  The star of the show was the side of sauce consisting of condensed milk, fish sauce and lime leaves.  This was so aromatic and sweet that I wanted to drink it.  It paired beautifully with the squid as it added plenty of punch while softening the hard batter.

We also had the Pomelo, Shrimp & Pork Salad with carrots, onions, peanuts, sesame seeds and shredded coconut flakes.  This was another favourite where the textures and flavours were on point.  There was no shortage of ingredients from the big chunks of citrusy pomelo to the meaty shrimp.  Lots of pork belly, but maybe being stone cold, the fat was a bit heavy.  Maybe would be better if the belly was sliced thinner?  Loved the acidity and sweetness of the salad as it did make things bright.

For our soup noodle, we chose to have the Bun Bo Hue with the pork knuckle and blood on the side.  Apparently I'm the only one that likes that?  I praise them for making a legit BBH as not many places offer pork knuckle and blood.  This was a good version of the soup noodle as the broth was flavourful and fragrant.  The spice level was just right too as I could still taste the soup.  I would've liked a brinier aroma with the broth, but it was still good nonetheless.  Noodles were plentiful and al dente while the meats were tender.  Especially loved the pork knuckle as the skin was gelatinized and the meat was moist.

Our last dish was the Crab Fried Rice with tobiko and mushroom.  Originally, it was supposed to have cilantro, but we asked for it be prepared without it.  That might affected the overall flavour profile of the dish.  Even with that, the rice was quite good with discernible grains where they were chewy and nutty.  They didn't skimp with the real crab as there was a big pieces of leg meat.  I would've preferred that they added egg to the rice to give it more body and varied texture though.  Possibly a bit more fish sauce would've elevated the caramelized flavours too.  Overall, the food at Hai Chi Em was good.  I feel that with a few tweaks, the food would be great.

The Good:

- Properly prepared proteins

- Fair portion sizes

- Nice people

The Bad:

- Food could use a bit more flavour (except for the crack sauce for the squid)

- Batter for the tofu and squid could be lighter

The Lunch Lady

Okay, if you have ever followed the late Anthony Bourdain, you will know that he helped popularize a spot in Vietnam called The Lunch Lady.  Now, unless you were traveling abroad, there would be very little opportunity to try the place.  With the opening of the Vancouver location of The Lunch Lady, it has suddenly become accessible to people in North America.  Well, sorta because not everyone is traveling and even if you could, there are restrictions in place.  So I guess count ourselves lucky if we live in BC, specifically in the Greater Vancouver Area.  Grace and I decided to check the place out for lunch (after the initial hype died down a tad).

Even though the Bánh Tôm Chiên (Crispy Prawn Fritters) have been somewhat of a hit and miss for some people, we thought they were actually quite good.  I believe that initially they were too hard according to some, but for us, they were light and crispy.  The prawn in the middle was meaty with a snap.  Although they were put thoroughly through the deep-fryer, we didn't find them overly greasy.

One of the more interesting things we had was the Bò Né (Steak & Eggs) consisting of marinated filet of beef, 2 fried free range eggs, sautéed onions, house-made pâté, Laughing Cow cheese and french fries on a sizzling skillet with a bánh mì.  Yes, lots of things going on here, but we enjoyed it nonetheless.  Steak was perfectly medium-rare and super tender.  Loved dipping the crusty and airy bánh mì into the runny egg yolks with the provided soy dip.  Mind you, spreading the pate and cheese on it was plenty tasty too.

Onto more typical items, we had the Phở Bò sporting a 24-hour beef broth, brisket, rare beef and rice noodles.  We found the usual condiments on the side including mint.  I found the broth to be quite impactful being well-seasoned and meaty.  The meats were tender including the rare beef.  As for the noodles, there was a modest amount where it was al dente and not clumpy.  Overall, this was a fine bowl of pho, maybe not my favourite in town, but I have no issues with it.

In actuality, we were more impressed with the feature of the day, being the Mì Quảng with prawns, pork belly, quail egg, fresh rice noodles and full flavoured pork broth.  I thought the broth was even more impactful and complex than the beef.  There was a natural sweetness to go with the seafood as well as the ample seasoning.  Although the seafood was fine, the best part was the tender and buttery pork belly.

Our last dish was not the most interesting, but it was solid nonetheless.  The classic Cơm Gà featured the usual rice, fried egg and char grilled chicken thigh topped with pork crackling and scallion oil.  Let's just say the chicken was well-chared and well-brined.  It was juicy and full-flavoured with the smokiness from the grilling.  Much like the rest of the meal, this dish was good and it would be nit-picking to find a fault.  However, there are some high expectations due to the inherent hype.  Is it worth lining up for?  Maybe not, but the food is prepared properly.  I would be open to trying their dinner menu.

The Good:

- Properly prepared eats

- Decent service

- Some interesting items

The Bad:

- Worth lining up for?  Probably not

Bean Bánh Mì

Gracing the corner of Kingsway and Inverness, Tung Hing Bakery was one of the most beloved Bánh Mì joints in the GVRD.  They pioneered the freshly-baked baguette that would encase their delicious ingredients for their sandwiches.  BaLe (which came first, but sourced their bread from somewhere else) followed suit with their own baked bread, but when it came to the complete package, Tung Hing had the edge.  With the proliferation of Bánh Mì joints, especially with the introduction of Bánh Mì Saigon, worthy competitors started to crowd the scene.  Suddenly, Tung Hing closed up shop and has been replaced by a modern Vietnamese sandwich shop called Bean Bánh Mì.  Naturally, I had to stop in to try everything!

To start, it was only natural to go with the standard - Special Tri-Meat Classic with house-made pâté, steamed pork loaf and Vietnamese ham.  If you look closely, you can see the sliced pork ear, it was jelly-like and super tender.  There was a good amount of ingredients stuffed into the baguette which meant the sandwich ate hearty.  I thought the pâté was impactful where it really came through with an appealing gaminess.  Veggies were fresh and provided a bright crunch.  The house-baked bread was crusty, but a bit too dense for my liking.  The Pork Meat Balls Bánh Mì was my least favourite as it was one-note in flavour.  I found it sweet from the onions, but no tomato sauce flavour as promised on the menu.  Despite this, the rest of the ingredients made up for it and the sandwich still ate well.

Normally, one would find lemongrass chicken at a Vietnamese sandwich shop, but they went in a different direction with the Five-Spice Chicken featuring pulled chicken marinated in a house-made five spice sauce.  Although the chicken was a touch on the dry side, it was delicious.  They didn't skimp on the seasoning where the 5-spice really came through with cloves, cinnamon and the unimistakable licorice aroma from fennel.  The most filling sandwich was the Grilled Pork Patties as it barely fit into the baguette.  Juicy and moist with a rebound, the patties were impactful with both sweetness and some brininess from the shrimp paste.  Again, the ample pickled daikon and carrot, cucumber, hot pepper and cilantro ensured that the sweetness was balanced out.

Saving the best for last, the Beef Stew was #LIT.  Yes really.  Not really noticeable in the picture, but definitely when I bit into it, there was a plethora of tender beef.  It was moist and completely spiked with whatever they stewed it with.  Hence, I could get hits of cloves, star anise, fennel and considerable amount of sweetness.  Again, the hot pepper, pickled veggies and in this case, fresh basil, was necessary to vary up the flavours.  So I'm sure you can ascertain that Bean Bánh Mì has some pretty impactful ingredients.  I was really impressed with the sandwiches as a whole.  Their bread needs a bit of work though, yet they are a worthy replacement for Tung Hing.

The Good:
- Impactful flavours
- They don't skimp on the ingredients
- Friendly people

The Bad:
- Bread needs a little work

Chi Modern Vietnamese Kitchen

Sometimes, we find certain types of cuisine pigeon-holed as cheap simple food.  Well, that is partially due to the limited representation locally.  One of the most obvious examples is Vietnamese food.  Completely over-represented by Pho and even more specifically South Vietnam, we only get a snapshot of the culture and cuisine.  However, with the trend moving towards clean and specifically-built modern restaurants, we find Vietnamese food being more refined, diverse and of course more expensive than the typical Pho joint.  The newest one to hit the town is Chi Modern Vietnamese Kitchen run by former runner-up of Masterchef Vietnam, Chi Le.

Along with Nora, Sharon and Jacqueline, I was invited for a taste of their most popular items.  We got down to it with some appies including the Bo Tai Chanh (Beef Carpaccio) and Cha Gio Vit (Crispy Fresh Duck  Rolls).  Sliced semi-thin, the tender Snake River Wagyu beef was buttery and soft.  The garnishes of lime, onion, cilantro, roasted peanuts, red Thai chilis and crispy shallots added both aroma and naturally an Asian flavour to the dish. Despite incessant picture-taking, the crunch of the spring rolls didn't dissipate.  I liked how there was an initial and lingering herbaceousness from the first bite. There were plenty of sous-vide duck inside the roll which was fairly tender and appealingly gamy.

Although prepared expertly, the Ca Nuong (Chargrilled Eggplant) was one of the least impactful in terms of flavour.  It may have been possible that this was the intention as eggplant on its own is generally not flavourful.  There was a noticeable smokiness though that was accented by the roasted peanuts and light saltiness of the fish sauce..  The red chilis were not particularly noticeable, unless we intentionally picked one up with the piece of eggplant. Texturally, the eggplant was on point being soft yet not mushy.  At first, the Ga Kho To (Lemongrass Chicken Hot Pot) tasted overly sweet, but that was nicely balanced by the saltiness of the fish sauce and then subsequently by a lingering spice from the chilis.  I loved the use of the chewy and firm red rice as it stood up to the sauce well.

Beautifully seared on the outside, the Bo Luc Lac (Shaken AAA Beef Tenderloin) was tender and nicely caramelized.  The inherent flavours were mild with a bit of sweet saltiness.  However, with the side of salt, pepper and lime, it added the necessary acidity, salt and slight kick that elevated things.  Our consensus favourite dish by a mile was the Com Chien (Chi Fried Rice) with cured sausage, onion, runny egg and garlic-ginger crumble.  If there was perfection in fried rice texture, this would be it.  Each grain was chewy and nutty while caressed by the silky runny yolk.  The wealth of flavours were strong including initial caramelized sweetness and then giving way to the chewy saltiness of the sausage.  I could've eaten this all by myself.

Topped with a plethora of green onion, the Cha Ca La Vong (Black Cod Vermicelli) was a pleasant dish, but had a hard time following up the fabulous rice dish. Underneath the turmeric and galangal-encrusted buttery black cod, the chewy vermicelli was loose and not clumpy.  A dousing of the side fish sauce and there were plenty of salty sweet flavours at play.  Also bursting with impact were the Canh Ga Chien (Chicken Wings).  Dressed in a thick and syrupy sauce, there was an immediate tamarind tartness followed by a rich sweetness.  Mixed in was the usual garlic and ginger.  The only thing I would've liked to see was a crispier and more rendered skin.

As simple as the So Diep Song (Atlantic Sea Scallop) appeared, the flavours were clean and impactful.  The combination of lime, lemon, key lime and kalamansi juices made for a complex citrus hit that worked well with the buttery and sweet scallop.  There was a background heat provided by red Thai chilis infused into the dressing.  For dessert, we were served the Durian Rice Balls sitting in a simple syrup.  I found the glutinous rice shell to be soft and pillowy while the durian filling was pungently sweet, but not overbearing.  This was a fine way to end a meal that featured a wealth of impactful flavour and mostly on point execution.  It's nice to see that Vietnamese cuisine has been elevated and better represented within the GVRD.

*All food and beverages excluding gratuities were complimentary*

The Good:
- Strong and impactful flavours
- On point execution
- Lovely decor

The Bad:
- Sticker shock as prices are not cheap
- Skin on wings could've been more rendered