Broken Rice Modern Vietnamese Food in Burnaby

Burnaby restaurants do participate in Dine Out Vancouver.  Just travel a little east of Boundary and you are in Burnaby.  There are many fine Burnaby restaurants along Hastings Street.  One of these restaurants is Broken Rice, which offers modern Vietnamese food.  They put together a $28 Dine Out Vancouver meal this year.

Broken Rice $28 Menu

Appetizer

Traditional Glass Dumplings Bánh Bột Lọc Steamed tapioca dumplings stuffed with dried shrimp and pork, herb and cabbage salad, Vietnamese pork crackling, nước mắm.

or

Dragon Fruit Leaf Chicken Salad Gỏi Gà Xé Phay Hand torn free range chicken salad, sesame, pickled radish, pickled dragon fruit leaf, pickled carrot, onion, cabbage, jellyfish, peanut, cilantro, nước mắm, shrimp chip.

or

Beef Tongue Banh Mi Bao Lưỡi Bò Bảo Slow cooked beef tongue, pickled jalapeño, cucumber, pickled carrots and jicama, garlic aioli, pâté, cilantro.

Entree

48-Hour Short Rib Sườn Bò Slow cooked braised short rib, curried kabocha puree, watercress salad, pickled lily stem, red wine reduction sauce.

or

Chicken Fried Quail Chim Cút Chiên Crispy quail, fish sauce honey drizzle, lime, pea puree, poached scallop, quail egg, xôi gấc (traditional sweet gourd sticky rice).

or

Poached Sablefish Cá Kho Poached Sablefish, caramelized fish sauce, Vietnamese wing bean, opo squash, rice, lily blossom, tonkin jasmine, lotus chips, pickled papaya, salmon roe.

Dessert

Rau Câu (traditional gelatin dessert) with jasmine ice cream.

My Review

My guest and I ordered the Glass Dumplings and the Dragon Fruit Leaf Chicken Salad appetizer, the Chicken Fried Quail and Poached Sablefish, and the Rau Câu.

Of the two appetizers, I preferred the Dragon Fruit Leaf Chicken Salad.  It has lots of nice flavours and crunch.  Citrus and herbs, fresh vegetables, and crunchy jellyfish.  A super dish.  The Glass Dumplings were well made, but the dumpling is a bit too thick and chewy for me, and the fish sauce on the dumplings was a little too strong for me.  The herb and cabbage salad was very tasty and very similar to the flavours of the Chicken Salad.

Dragon Fruit Leaf Chicken Salad

Dragon Fruit Leaf Chicken Salad

 

Traditional glass dumplings

Traditional glass dumplings

For the entrees, both were quite good.  The Chicken Fried Quail had some cinnamon spice to the batter, and tasted similar to the Special Fried Chicken from Tropika Restaurant in Vancouver.  It did have a few too many different components though and could have been simplified a bit, such as dropping the pea puree, or the ramen bowl with scallop.  The Sablefish was poached and nicely soft.  I was a bit worried that it came with a caramelized fish sauce, but the sauce was not fishy at all.  It did have very strong sweet, sour, and peppery flavours.  The presentation and vegetables were perfect support to the sablefish.

Chicken fried quail

Chicken fried quail

 

Poached sablefish

Poached sablefish

For both the appetizers and entrees, I sipped a glass of Jackson Triggs Pinot Gris. It was very full of stone fruit flavour and soft on the palate, and was a very complimentary wine to our food.

The dessert was Rau Câu (a traditional gelatin dessert) with jasmine ice cream.  The gelatin was a marbled white and brown colour, which when you tasted it, it reminds one of a Vietnamese coffee.  Nice strong coffee flavour.  The kumquat slices, mandarin orange segments, and strawberry were nice fresh notes in the dessert.  Enjoy.

Rau Câu dessert

Rau Câu dessert

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