Located in Chinatown at the corner of Queen St. West and Richmond St., Cà Phê Rang is Toronto’s newest Bánh Mì restaurant. The Vietnamese eatery is a new collaboration between chefs Matty Matheson and Rang Nguyen.
According to the restaurant’s website, Cà Phê Rang’s concept has been in the works for years, ever since Chef Rang gave Matheson his first culinary opportunity, along with his first introduction to Vietnamese food.
Cà Phê Rang has also appointed chef Coulson Armstrong as one of the head chefs. According to a recent Instagram post by the restaurant, Armstrong rented a motorcycle and travelled through Vietnam for a month, tasting traditional Vietnamese cuisine in every small village he stopped in. As such, when Chef Rang Nguyen gave him his sister’s original fish cake (cha ca) recipe and original pho recipe, Nguyen says Armstrong was able to elevate the recipe and has since been mastering the dish at Cà Phê Rang.
With winter weather in full swing, Cà Phê Rang is the go-to spot for warm pho soups and banh mi sandwiches. There are currently three pho options on the menu: sliced rare beef, brisket, or a combination of beef and brisket.
There are five banh mi options, including assorted cold cut, brisket, pork, prawn cake, and haloumi (cheese).
Spring rolls (khai vi) are also on the menu and can be ordered in varieties that include the prawn roll, marinated shitake mushroom, or the sausage roll. For dipping, don’t forget to try one of three housemade sauces, which include sweet n’ sour chilli sauce, ginger-lime fish sauce, and praline peanut sauce.
To wash it all down, choose from a selection of Vietnamese hot or iced coffee, tea, sodas, or even an avocado milkshake. Cà Phê Rang also sells a small selection of alcohol in tall and small cans, including Tiger and Heineken beer.
Cà Phê Rang is located at 147 Spadina Ave. in unit 109 and is open Wednesday to Sunday from 11 a.m. to 3 p.m. and from 4 p.m. to 9 p.m.