I was pleasantly surprised that Ottawa, the capital of Canada, turned out to have the best Vietnamese food of all the places we visited on this trip. The photos (swipe for the rest) show the Pho from the three Vietnamese restaurants we visited. Here are my thoughts on each of them...

1. Saigon Boy Noodle House - Huge serving for a large size (we had it sans noodles), rare beef was very thinly sliced and very soft, beef tendon was cut so fine it’s hardly noticeable, beefballs were firm and crunchy, the broth was flavourful but the saltiest of the lot. Beansprouts were scrawny. Service was a big letdown as well.

2. Pho Bac Oriental Cuisine - Medium portion serving was generous, rare beef was not as soft as Saigon Boy’s but beef balls were fine, the broth was flavourful and the beansprouts were plump. Service was cheery but clueless.

3. Pho Bo Ga 2 - Again, very generous for a medium sized bowl, broth was delicate yet full of depth and complexity (my favourite of the three), rare beef was soft but not as soft Saigon Boy’s, beansprouts here were the fattest and crispest. Service was earnest.

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When you can’t get hold of real Hainanese Chicken Rice, something close should be fine. Or is it?
We had chicken rice at two different Vietnamese restaurants in the capital of Canada and the plainer looking one shown above from “Huong’s Vietnamese Bistro” turned out to be the better rendition.
More fragrant and tender, the meat was from a medium-sized chicken, and arrived on a mound of aromatic ginger-flavoured rice accompanied by a mouthwatering ginger dip as well as a bowl of hot chicken soup.
Despite the absence of our beloved Singapore style chicken rice chilli sauce, we enjoyed it a lot.

Today’s brunch was at rated-very-well-on-google-map’s “Huong’s Vietnamese Bistro”.
I picked the Bun Riêu Cua, a dish of rice noodle (interestingly, it’s thick “bee hoon” and not the narrow “kway teow” that appears here) in a light, tangy, slightly sweet soup made from crab stock and tomatoes. A few pieces of tofu were included, along with four large meatballs that were much softer to the bite than I anticipated due to the addition of tofu in the minced pork. Unlike Pho, this was not served with a plate of raw beansprouts and fresh basil but a kind of shredded curly lettuce that was neutral in taste and became hardly noticeable once it spent a few seconds in the hot soup. Overall, I found Bun Riêu Cua a pleasant enough dish but to be frank, not something I would hurry to order again.

Between those soft brioche buns is a ribeye patty that has cheese curds stuffed within. When you bite into it, the melted cheese pulls away, stretching as proudly as any cheese on a decent pizza. The burger contains caramelised onions too and is smothered in a rich gravy. Eating the “Juicy Lucy” can be a little messy but therein lies the fun.
Don’t ignore the sauces at Bite Burger House either because they are pretty special. The tomato is smoked in-house which gives it extra depth and the dark beer mustard is seriously appetising.

Corn on the cob + beer batter = a naturally awesome combo. I love how the juicy, natural sweetness of the corn was enhanced by the delicate layer of shattering crunch. The accompanying maple aioli dip was a bonus.

We walked past this little spot the day before and the menu had a multitude of burgers that looked too good to miss, so we returned twenty-four hours later for dinner.
To try more variety, we shared two different burgers, one of which was the “Le Paris”. The patty for this particular one is described as being made with beef chuck, and was decent but not particularly impressive on its own in my opinion. Fortunately, the overall taste got hauled up a couple of levels thanks to the housemade pear compote, thick slices of double cream brie cheese and two pieces of fried bacon it came with.

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Top Places in Ohhh It’s Ottowa (prices stated are in Canadian dollars and do not include tax yet)

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