Location: 483 Horner Avenue, Etobicoke
Sometimes it’s hard to figure out what to order for this blog; how do you distill a nation’s cuisine into one dish? I mean, you can’t. But it’s always nice to get something that can at least give a partial view of what a country’s food has to offer.
In the case of Myanmar, there doesn’t seem to be much debate over their national dish: it’s mohinga, Myanmar’s take on Asia’s ubiquitous noodle soup.
So, that’s easy. Mohinga it is.
Though Royal Myanmar’s version of this dish features noodles that are overcooked and somewhat mushy, and flavours that are more muted than you’d expect (for something that is ostensibly a fish soup, there is an odd lack of anything even resembling a seafood flavour), I still quite enjoyed this. It’s subtle, but a squirt of lime and a sprinkling from the jar of fiery-hot crushed chilis helps to kick it up several notches. It also has a nice garlicky hum, an added richness thanks to the sliced hard-boiled egg, and a vibrancy from the abundant fresh cilantro.
The broth has been thickened, but subtly so — some thickened Asian soups can be a bit gelatinous for my tastes, but here it’s just thick enough to to give it substance without going overboard.
It’s topped with crunchy chickpea fritters; it’s kind of like topping a soup with crackers, only with a million times more personality.
Location: 2411 Yonge Street, Toronto
Let’s get the obvious out of the way first: the name of this restaurant is probably going to make you cringe. It’s an unfortunate bit of frat-boy humour that belies the legitimately tasty food that can be found inside.
You’d also expect an authentic Vietnamese joint to be a bit more bare-bones in its decor; the best Vietnamese restaurants in the city tend to have an endearingly run-down vibe that’s a bit at odds with the slickly appointed dining room you’ll find here. Again: don’t judge this book by its cover.
I ordered the Fabulous Beef Noodle Soup, which the menu describes as being filled with a cornucopia of meats: “Rare eye round, well-done flank, soft tendon, tripe, and beef meatballs.”
You have the choice of a medium or large bowl; the medium is absolutely crammed with noodles and meat, so unless you have a particularly voracious appetite, it’ll do.
A bowl of pho like this lives and dies by its broth, and this one has one of the most richly flavourful broths that I’ve tried (but then I’ve had maybe ten bowls of pho in my entire life, so don’t get too impressed). Kicked up with a couple of spoons of chili sauce and a squeeze of lime, and you’ve got a really satisfying bowl of soup.
The noodles are perfectly cooked and abundant, and the variety of meats gives the dish an appealing mix of flavours and textures: there’s the tender combination of rare and well done beef, the distinctively chewy/crunchy bite of the tripe, the unctuous richness of the almost melt-in-your-mouth tendon, and the hearty meatballs. There wasn’t a weak link here, which was nice.