Ottawa’s Vietnamese food scene, long shaped by the city’s welcoming of thousands of refugees through Project 4000 in 1979, is widely known for its abundance of pho joints offering familiar menus. However, Huong’s Vietnamese Bistro, located away from the busy Somerset Street corridor, has carved out a distinctive niche over its 18 years of operation.

Owned and operated by chef Huong Nguyen and her husband Kim Luu, the bistro differentiates itself by serving unique dishes that are rarely found in other local Vietnamese establishments. Nguyen developed this approach to stand apart from the many restaurants clustered in Ottawa’s Chinatown area.

Signature items such as fried rice cake with egg, colloquially dubbed “Vietnamese poutine,” highlight the restaurant’s culinary creativity. The dish features rice cake “fries” with a crisp exterior and a soft, pillowy interior, drawing comparisons to French toast. Another standout is the Hainanese chicken, served steamed atop rice cooked with rendered chicken fat for enhanced flavor.

Huong’s take on spicy sate soup also contrasts with typical versions. Rather than a broth with chili oil floating on top, theirs begins with a dense, silken paste made from lemongrass, dried chilies, sesame seeds, peanuts, and onion, creating a deeply layered broth.

The restaurant’s menu remains largely unchanged, supplemented by a specials board written in both Vietnamese and Chinese. Regular patrons form a core clientele, familiar enough with the offerings to forgo menus entirely. Luu notes that many customers embrace the environment as loyal insiders, including visitors like Diana Cosovean and Noahm Ellis, who have been returning for several years.

Ellis points out that the quality at Huong’s sets it apart from other Vietnamese eateries in the city. They often order spring rolls and tom yum soup praised for its authentic likeness to versions tasted in Thailand. Main courses such as bun, various rice dishes, and fold-it-yourself rice wraps are also popular choices, with Luu offering first-timers guidance on assembling the wraps.

The restaurant’s modest interior features a collection of miniature provincial flags and a wall covered with international banknotes left by a global clientele. Luu remarks that he can identify many of the contributors personally, underscoring the tight-knit community around Huong’s.

In a city saturated with Vietnamese restaurants, Huong’s Vietnamese Bistro offers a distinctive culinary experience that continues to attract devoted patrons seeking authentic and innovative flavors beyond the standard fare.