Mui Ngo Gai Vietnamese Restaurant


It’s been a long time since I written a post, the last post I wrote was last year right around when I was looking for work and once I found work I was busy settling in to the new job. Well it’s a new year and time to start fresh and start posting more.

First post for 2018 I figure I should go into my roots, when Vietnamese food is mentioned first thing that comes to mind is Pho. Vietnamese food is more than just salad rolls, Pho and lemongrass chicken. Mui Ngo Gai in Vancouver takes you on a food tour of Vietnam, they offer dishes that explores other regions in Vietnam that you normally do not find in any Pho places.  Speaking of Pho, this is one place that you can get chicken Pho, chicken Pho is something I rarely see at Vietnamese restaurants, the majority of places serves beef Pho. Chicken Pho is actually lighter in flavor and not as rich like the beef Pho, it was something my mom made for us growing up.If you want to try authentic chicken Pho, this is the place to go to.

If you are feeling more adventurous you should try snail vermicelli soup or crab vermicelli soup both dishes are from northern Vietnam especially popular in Hanoi. These 2 soups are something I grew up with and it made be extremely happy that this place actually have it. Both soups have amazing flavors and are both tomato based soups with unique spices. Something everyone needs to try is crispy patty fish soup, it’s a fried fish patty in a vermicelli soup, I remembered when I visited Hanoi and my sister took me this restaurant that specialize in this, it’s a very popular dish among the Vietnamese and it’s extremely tasty.

Other interesting things on their menu include dishes such as lemongrass fried frog legs, stirred fried eel, Vietnamese pan fried crepes, steamed pork/shrimp dumpling wrapped in banana leaf and papaya salad. If you want to experience the taste of Vietnam all in one place I suggest taking a trip to Mui Ngo Gai.


Japanese Curry

Lately I been really digging japanese curry, japanese curry is unlike thai curry or indian curry it’s almost like a gravy base sauce. Glico curry was recommended by my friend Dave; that’s his favorite brand. So I decided to try both the Glico and the S&B brands of japanese curry to see what the difference between the two were.

Both of these curries are very simple to make, first choose the vegetables and meat then cook vegetables and meat in water first, once the meat is almost cooked added the curry in and continue to stir and simmer on low heat. It’s a quick and easy meal if you don’t have time to cook. I tried both chicken and beef with it and they both taste great with rice. In the photo above I just used carrots and chicken thighs pieces.

I preferred the Glico brand over the S&B mainly because the S&B is a bit more spicy and kind of reminds me of this indian curry I once had. Glico curry has a smooth silky taste to it compare to S&B which I find more robust in flavor. Both are rich in flavor and you can’t go wrong with putting whatever types of meat and vegetables you like in it, here’s a tip if you are using beef; stew beef chunks works the best in this type of curry. Both curries can be purchase in any local asian supermarket like TnT supermarket.