Vietnam Kitchen — Restaurant in Edmonton

3.8 ⭐ really. Rounded up.

Simple fare. Definitely not a complex solution to your need for sustenance. Tasty enough. Clean enough. Bathroom. Erm, Vietnam. Service was great, maybe a little too familiar. I asked for a take away box and she insisted I let her take our plates and pack it for me. I left it there. I am not sure why once the food is mine I dont want someone else to handle it. I know its not ligical. Generous portions of moderately dull simple stuff.

Onion cake was good enough but doughy & too little onion. Why is this a thing?

Vietnamese Spring rolls where pre-packaged and mam tom within them was stale. But not bad. Just not good either. Solid 3⭐ Spring Rolls.

Salad rolls where fresh but boring. Wrapped acceptably tight, but just. At least not loosey goosey. Hate salad mops. These were rolls, barely. Asked for two shrimp and two chicken. Recieved two chicken and two beef. Grilled meat slice, cabage and vermicelli. They were missing the 🌿 herbs. No mint. No basil. No fresh julienned carrot or fennel. No bean sprouts for texture. No napa cabbage for crispy. Blasé blasé.

Lemongrass Spicy(not spicy) Pork vermicelli bowl was: ok. Bún Thįt Nướng should be grilled or barbequed. This was missing the carmelization and body of either. More like stir fry. Soft. I like to say ”boiledy” meat. My term for the meat that is geriatricly (geezer) soft from being cooked in its own humidity. {often enjoyed by people with no teeth} Not seared in any way. I dont remember any lemongrass. Grated 🥕 This always reminds me of eating the peelings. Again, no 🌿herbs .

I was polite & ate it all. My friend needed the take...

One of the greatest pleasures in life is finding money under the couch. the next greatest pleasure is finding an unknown eating place. There’s a recent trend with healthy eating, Its best to simplify into freshness of ingredients used in Vietnamese cooking. The difficulty lies in finding chefs using fresh ingredients. The explosion in popularity in the Vietnamese cuisine has blurred the line between what’s authentic and what is just good enough. So I was pleasantly surprised while the layover in Edmonton, the hunger annoying in my stomach I must look for a place to eat it was quite late in a stumble upon this hidden gem. The balance of ingredients used in my bowl of Pho is a testament to the authenticity of this place. The fat in the stock was in correct porpotion to the herb, as well as the correct cut and type of meat that go with this type of dish. For a brief moment, I was already back in Vietnam before my plane even left. Hoping my future sojourn bring me back to EDMONTON, I’ll deditnely know where to go for Vietnamese good. A big thank you also to the...

Ordered from Vietnam Kitchen thru Skip the Dishes. We had never tried this restaurant before but read a few reviews and thought we'd give it a go. This was definitely a great decision. We are not strangers when it comes to Vietnamese food, as it's been one of our favorites and over the years we've tried nearly every Vietnamese restaurant in Edmonton. This place has just become our new favorite. We ordered the House Special 6 Color Grill on vermicelli, the Squid with Black Bean Sauce with onions & peppers and the Lemongrass Tofu on rice and added on some Spring Rolls. Flavors were delicious. You could tell that there was some love putting these dishes together. The squid was exceptionally tender and the lemongrass tofu was incredibly flavorful. My husband had the 6 Color Grill. I could only hear a lot of chewing with exception of his comments about how delicious his food was. There are a lot of other dishes that we are looking forward to trying. So good was our dinner that I called the owner to pass our compliments. Dinner tonight was a...