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🇨🇦 Saskatoon's Vietnamese Noodle Scene

🇨🇦 Saskatoon's Vietnamese Noodle Scene: Thien Vietnam - A Pho-nomenon Worth the Hype? When the prairie winds howl through Saskatoon, few culinary comforts rival a steaming bowl of authentic Vietnamese pho. Thien Vietnam, with its trio of locations across the city, has become a local institution for noodle enthusiasts. But does this ubiquitous chain deliver genuine Vietnamese flavors or simply fill a culinary void in Saskatchewan's meat-and-potatoes landscape? After extensive menu exploration across all three locations, here's the definitive guide to navigating Saskatoon's most popular pho destination. First Impressions: Functional, Not Fancy Stepping into any Thien Vietnam location reveals a no-nonsense, utilitarian aesthetic that prioritizes substance over style: • Lighting/Ambiance: Fluorescent-lit dining rooms with laminate tables that have weathered years of broth spills • Decor: Faded wall murals of Ha Long Bay competing with Saskatchewan license plates donated by regulars • Aroma Profile: The perpetual battle between star anise and beef marrow against industrial-strength exhaust systems Ordering Protocol: 1. Menu Study: Plastic-laminated sheets with surprisingly accurate Vietnamese dish names 2. Counter Service: Efficient but not rushed - staff will patiently explain "bún" vs "phở" to newcomers 3. Condiment Stations: DIY herb trays with sawtooth coriander, bean sprouts, and the crucial Sriracha-hoisin duo Pro Tip: The 8th Street flagship location maintains the most consistent broth quality, while the Preston Avenue spot offers quicker lunch service. The Broth Breakdown: 18-Hour Alchemy Thien Vietnam's foundation lies in its bone broth craftsmanship, a process combining French colonial techniques with Vietnamese precision: Ingredients & Technique: • Bone Selection: Beef knuckles and oxtail roasted before boiling (uncommon in chain pho shops) • Aromatics: Charred onion and ginger layers for caramelized depth • Spice Sachet: Star anise dominant, with subtle cinnamon and black cardamom notes Broth Characteristics: Metric Thien Vietnam Traditional Saigon Style Notes Viscosity Medium Light Prairie-adjusted richness Fat Cap 1/8" 1/4" Health-conscious compromise Clarity Semi-opaque Crystal clear Marrow extraction indicator Menu Navigation: The Essential Orders 1. #19 Beef Stew Pho ($14.50) ⭐️⭐️⭐️⭐️ A French-influenced hybrid perfect for Saskatchewan winters: • Protein Components: • 5 oz braised chuck (fork-tender, slightly dry edges) • Carrot coins stewed in lemongrass-infused jus • Hidden tendon cubes (texture litmus test for pho novices) • Broth Profile: • Tomato-based with noticeable five-spice warmth • 30% less sweet than Ho Chi Minh City versions 2. #21 Thien's Special ($15.75) ⭐️⭐️⭐️⭐️½ The "everything but the butcher's block" bowl: • Protein Orchestra: • Rare flank (cooks to medium in broth) • Brisket (sometimes overdone - request "pink" if preferred) • Meatballs (pleasantly springy, lacking expected coriander punch) • Noodle Integrity: • Flat rice noodles maintain perfect chew through entire meal • Portion size could feed two light eaters 3. Daily Special Dry Noodles ($13.99) ⭐️⭐️⭐️ A curveball for soup traditionalists: • Composition: • Vermicelli nest with grilled pork shreds • Fish sauce dressing leans heavy on sugar • Crushed peanut garnish adds needed texture • Cultural Context: • Represents central Vietnam's noodle salad tradition • Lacks the fresh herb abundance of authentic bún thịt nướng The Condiment Game: Flavor Customization Thien Vietnam's DIY approach empowers diners: Optimal Sriracha-Hoisin Ratio: • Pho: 1:3 (one part chili, three parts hoisin) • Bun: 1:1 with lime wedge squeeze Herb Freshness Scale: • Mint: Consistently vibrant • Bean Sprouts: Sometimes limp - check before loading up • Basil: Occasionally substituted with Italian sweet basil The Verdict: Prairie-Approved Pho Scoring (Pho-Cus Group Assessment): Category Score (/10) Notes Broth Depth 8.5 Lacks some collagen richness Meat Quality 7 Brisket inconsistency noted Value 9 Portions defy Saskatchewan cheapness stereotypes Authenticity 6.5 Adjusted for prairie palates Who Will Love It: • U of S students needing affordable comfort food • Healthcare workers on quick lunch breaks • Vietnamese expats craving taste of home (with managed expectations) Who Might Not: • Pho purists seeking exact Saigon replication • Vegetarians (their tofu pho uses same beef broth base) Final Tip: Ask for broth served extra hot - their standard serving temp cools quickly in prairie air. 📍 Locations: • 8th Street (Flagship) • Preston Avenue (Quick Lunch) • Circle Drive (Most Parking) SaskatoonEats #VietnameseFood #PhoLovers #NoodleNation #CanadianDining Have a favorite Thien Vietnam hack? Share your broth customization secrets below! 🍜🔥

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Pierre Martin
Pierre Martin
6 months ago
Pierre Martin
Pierre Martin
6 months ago
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🇨🇦 Saskatoon's Vietnamese Noodle Scene

🇨🇦 Saskatoon's Vietnamese Noodle Scene: Thien Vietnam - A Pho-nomenon Worth the Hype? When the prairie winds howl through Saskatoon, few culinary comforts rival a steaming bowl of authentic Vietnamese pho. Thien Vietnam, with its trio of locations across the city, has become a local institution for noodle enthusiasts. But does this ubiquitous chain deliver genuine Vietnamese flavors or simply fill a culinary void in Saskatchewan's meat-and-potatoes landscape? After extensive menu exploration across all three locations, here's the definitive guide to navigating Saskatoon's most popular pho destination. First Impressions: Functional, Not Fancy Stepping into any Thien Vietnam location reveals a no-nonsense, utilitarian aesthetic that prioritizes substance over style: • Lighting/Ambiance: Fluorescent-lit dining rooms with laminate tables that have weathered years of broth spills • Decor: Faded wall murals of Ha Long Bay competing with Saskatchewan license plates donated by regulars • Aroma Profile: The perpetual battle between star anise and beef marrow against industrial-strength exhaust systems Ordering Protocol: 1. Menu Study: Plastic-laminated sheets with surprisingly accurate Vietnamese dish names 2. Counter Service: Efficient but not rushed - staff will patiently explain "bún" vs "phở" to newcomers 3. Condiment Stations: DIY herb trays with sawtooth coriander, bean sprouts, and the crucial Sriracha-hoisin duo Pro Tip: The 8th Street flagship location maintains the most consistent broth quality, while the Preston Avenue spot offers quicker lunch service. The Broth Breakdown: 18-Hour Alchemy Thien Vietnam's foundation lies in its bone broth craftsmanship, a process combining French colonial techniques with Vietnamese precision: Ingredients & Technique: • Bone Selection: Beef knuckles and oxtail roasted before boiling (uncommon in chain pho shops) • Aromatics: Charred onion and ginger layers for caramelized depth • Spice Sachet: Star anise dominant, with subtle cinnamon and black cardamom notes Broth Characteristics: Metric Thien Vietnam Traditional Saigon Style Notes Viscosity Medium Light Prairie-adjusted richness Fat Cap 1/8" 1/4" Health-conscious compromise Clarity Semi-opaque Crystal clear Marrow extraction indicator Menu Navigation: The Essential Orders 1. #19 Beef Stew Pho ($14.50) ⭐️⭐️⭐️⭐️ A French-influenced hybrid perfect for Saskatchewan winters: • Protein Components: • 5 oz braised chuck (fork-tender, slightly dry edges) • Carrot coins stewed in lemongrass-infused jus • Hidden tendon cubes (texture litmus test for pho novices) • Broth Profile: • Tomato-based with noticeable five-spice warmth • 30% less sweet than Ho Chi Minh City versions 2. #21 Thien's Special ($15.75) ⭐️⭐️⭐️⭐️½ The "everything but the butcher's block" bowl: • Protein Orchestra: • Rare flank (cooks to medium in broth) • Brisket (sometimes overdone - request "pink" if preferred) • Meatballs (pleasantly springy, lacking expected coriander punch) • Noodle Integrity: • Flat rice noodles maintain perfect chew through entire meal • Portion size could feed two light eaters 3. Daily Special Dry Noodles ($13.99) ⭐️⭐️⭐️ A curveball for soup traditionalists: • Composition: • Vermicelli nest with grilled pork shreds • Fish sauce dressing leans heavy on sugar • Crushed peanut garnish adds needed texture • Cultural Context: • Represents central Vietnam's noodle salad tradition • Lacks the fresh herb abundance of authentic bún thịt nướng The Condiment Game: Flavor Customization Thien Vietnam's DIY approach empowers diners: Optimal Sriracha-Hoisin Ratio: • Pho: 1:3 (one part chili, three parts hoisin) • Bun: 1:1 with lime wedge squeeze Herb Freshness Scale: • Mint: Consistently vibrant • Bean Sprouts: Sometimes limp - check before loading up • Basil: Occasionally substituted with Italian sweet basil The Verdict: Prairie-Approved Pho Scoring (Pho-Cus Group Assessment): Category Score (/10) Notes Broth Depth 8.5 Lacks some collagen richness Meat Quality 7 Brisket inconsistency noted Value 9 Portions defy Saskatchewan cheapness stereotypes Authenticity 6.5 Adjusted for prairie palates Who Will Love It: • U of S students needing affordable comfort food • Healthcare workers on quick lunch breaks • Vietnamese expats craving taste of home (with managed expectations) Who Might Not: • Pho purists seeking exact Saigon replication • Vegetarians (their tofu pho uses same beef broth base) Final Tip: Ask for broth served extra hot - their standard serving temp cools quickly in prairie air. 📍 Locations: • 8th Street (Flagship) • Preston Avenue (Quick Lunch) • Circle Drive (Most Parking) SaskatoonEats #VietnameseFood #PhoLovers #NoodleNation #CanadianDining Have a favorite Thien Vietnam hack? Share your broth customization secrets below! 🍜🔥

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Blue Rhino Pub & Grill
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