On Browns line there is this new little spot called Dong Gia Viet Thai. It serves both Vietnamese and Thai food. My sister’s friend recommended this west end eatery. The décor is utilitarian because the focus is on the food. I find the best food sometimes is found at the least expected place…
My sister and I decided to split a few dishes. We start with slightly spiced mango salad. The key to a perfect salad is using unripe mangos which gives the Thai dish a firm texture. A sweet garlicky vinegar dressing is key, topped with buttery cashews.
CViet chicken wings are mildly sweet with a salty finish; the crisp coating balances the juicy interior, nicely sided by apple slaw.
I honestly could say this is one of the best Pad Thai dishes I’ve had in a long time. Not over Sauced. Lightly tossed. Balanced noodles are firm and not over done – great portion size.
Beef and oyster sauce mixes with thick buttery king mushrooms, peppery on the finished served with rice.
I order the #1 Pho soup. The classic with tripe, brisket, meatballs and rare thinly sliced beef. The flavours are there. Just a touch more of salt would make it a tad better. Or fish sauce? Maybe I should have asked for some…
Dessert is different. I’m not a fan of desserts but I did enjoy the cream and jelly texture of this one.