Di An Vietnamese Cuisine Scarborough

Phở bò (Beef Pho)

A clear, golden broth built over hours — subtly spiced, never muddy, served with a pile of fresh herbs and bean sprouts that reward the full garnish treatment

Bún thịt nướng (Grilled Pork Vermicelli)

Charred, lemongrass-marinated pork over cold vermicelli noodles with pickled vegetables and a hit of fish sauce dressing — the char is real and the balance is sharp

Gỏi cuốn (Fresh Spring Rolls)

Tightly rolled rice paper parcels with shrimp, pork, and fresh herbs — delicate, cool, and a smart way to start before a hot bowl arrives

Chả giò (Fried Spring Rolls)

Crisp, thin-skinned rolls with a savoury pork and vegetable filling — a reliable version of a dish that's easy to get wrong

Cơm tấm (Broken Rice Plate)

Steamed broken rice with grilled meats, a fried egg, and shredded pork skin — a southern Vietnamese staple done with care

Bún bò Huế (Spicy Beef Noodle Soup)

A thicker, spicier broth than pho — lemongrass-forward with rounds of pork blood cake and a heat that builds steadily