Bun Bo Hue O Nom — Restaurant in Toronto

Food was great from this takeout store. Somewhat different flavour profile of vietnamese food. Side sauces that use fish sauce. Tastes combos of various ratios of spicy, tangy, & sweet.

Enjoyed the Banh beo (steam rice cake with mung bran paste & shrimp) that was fresh & made same day.

Bun bo hue was nice but expect somewhat different broth flavouring that hue style noodles from other food locations may have.

Banh mi was good, like the thinner/longer style french style baguette use, but there was distinct flavour I'm not use to perhaps from the butter/mayo or pate spread on baguette.

Took home frozen Banh bot loc goi la chuoi (shrimp & pork sticky rice cake) wrapped in I think banana leaves perhaps, easy steam for 7-10min. Comes with sticky sweet chili style sauce. It was delicious and nice chewy texture.

My favorites from this location was the banh beo & Banh Bot loc going la chuoi. I don't think we have had these before and they were quite tasty.

And I enjoyed a strong vietnamese coffee with condensed milk. Would definitely come...

I am a Vietnamese student, and this new gem is easily among my favourites. Their “bún bò” surprised me as they provided you with the morning glory vegetable. My housemate and I ordered this and others from their menu too last night, and all satisfied our palate. If you are a beginner to Vietnamese cuisine, I would suggest a combo of “bánh mì + sữa chua dẻo” for only 9$. Yummy If you wanna know what Vietnamese people drink to “survive” the heat :)) they have sugar cane juice for 5$. We got four main dishes, so we got 2 cups of sugar cane juce for free with their promotion. It runs till the end of the month, I believe. I will be back soon definitely. The price for each dish is reasonable compared to the quality they provide. Highly recommend. I hope the restaurant can keep its quality in...

I just had my best banh mi in the GTA. The kind server spread a green onion oil and some sort of flavourful paste onto the perfect bun before adding fresh pork sausage and fresh vegetables and peppers. I’ve never had the green onion oil or that paste (maybe some kind of lemongrass + something else) in my banh mi before and I don’t think I can ever go back.

He gently suggested the tofu with ginger syrup. I’m so glad I got it! It’s a perfect blend of silken tofu, spicy ginger, sweet tapioca, and creamy coconut milk.

So glad I finally got to try their food. Can’t wait to go back, get more banh mi and tofu dessert, and try some of the other things...