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  • *Though they had an extensive menu with different toppings for pho and Banh Mi, what piqued my interest was their Northern style specialty dishes. *our server for that night was terrible. She didn't bother to fill up our water and when asked, she even forgot. C asked for hot water but the server said they only serve hot tea, not hot water. How do you make HOT tea without HOT water then?! -Vietnamese Crab & Tomatoes soup (Bun Rieu Cua) - $10.99 Traditionally this soup is made with whole blue crabs and it's not possible to find the fresh ones in Canada. This is also one of those rare Vietnamese dish that is extremely time consuming to make from scratch, so I was quite intrigued when I saw it on Banh Mi Bar's menu. Unfortunately when the hot noodle soup arrived at our table, I couldn't smell the pungent shrimp paste that is normally found in the broth. Both C and I can tell that they used canned crab meat and there was also a mixture of pork in the soup, which is completely fine. However such ingredient was not mentioned on the menu, so for people who don't eat meat this can be quite unexpected. Since there was no shrimp paste, the broth was bland and honestly it tasted like a tomato soup... -Duck & Bamboo noodle soup (Bun Mang Vit) - $10.99 The duck & bamboo noodle soup at Banh Mi Bar reminded me of my mom's bun mang vit, and that says a lot! The broth was flavorful and fragrant with the juicy duck meat and bamboo shoots. If I remember correctly fresh bamboo is not required for this dish, and my mom usually use the dried ones as they are much easier to store. The bamboo was soft while still had some crunch when you bite into it. The duck meat was tender and not too fatty, but -1 for them to not serve a ginger fish sauce for dipping!
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