Restaurant Review!
Tung Hing Bakery l 1106 Kingsway l Vancouver
Vietnamese cuisine has a strong French influence from its colonial past, but in many ways, it has developed a wholly unique approach. For instance, the beef broth with rice noodle dish that we all know as Phoa is actually derived from the French word Feu, as in the dish Pot-au-feu. The French dish of beef broth with beef and vegetables has taken on a new life with the Vietnamese classic and has become unrecognizable.
Then there is the Vietnamese sandwich known as Banh Mi. Tung Hing has amongst the best since it is, first and foremost, a bakery. The baguette is absolute perfection, a thin crackling crust yields easily into the soft white interior. It’s the perfect anchor for a sandwich with so many flavors. Each bite gives you the deep satisfaction of pate and pork loaf with the fresh sharpness of cilantro and the sweet crunch of daikon and carrots. Every once in while you get the heat of jalapeño to refresh your palate while the deep tone of fish sauce settles in the background. And always, there is that bread.
My favorite has always been the meatball or Siu Mai. It’s more of a soft paste of meat and spices than an actual meatball. I have no idea what’s in it and it almost looks raw but please, let’s not ruin the magic.
Tung Hing Bakery l 1106 Kingsway l Vancouver
Vietnamese cuisine has a strong French influence from its colonial past, but in many ways, it has developed a wholly unique approach. For instance, the beef broth with rice noodle dish that we all know as Phoa is actually derived from the French word Feu, as in the dish Pot-au-feu. The French dish of beef broth with beef and vegetables has taken on a new life with the Vietnamese classic and has become unrecognizable.
Then there is the Vietnamese sandwich known as Banh Mi. Tung Hing has amongst the best since it is, first and foremost, a bakery. The baguette is absolute perfection, a thin crackling crust yields easily into the soft white interior. It’s the perfect anchor for a sandwich with so many flavors. Each bite gives you the deep satisfaction of pate and pork loaf with the fresh sharpness of cilantro and the sweet crunch of daikon and carrots. Every once in while you get the heat of jalapeño to refresh your palate while the deep tone of fish sauce settles in the background. And always, there is that bread.
My favorite has always been the meatball or Siu Mai. It’s more of a soft paste of meat and spices than an actual meatball. I have no idea what’s in it and it almost looks raw but please, let’s not ruin the magic.
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