WHAT’S ON THE MENU AT PINKY’S CA PHE, A VIETNAMESE-
CAMBODIAN SNACK BAR FROM THE HANMOTO TEAM
Chicken legs are charcoal-grilled in Pinky’s backyard. $15.
The lightly battered Banh Xeo Broccoli. $7.
The Tiger’s Milk Ceviche is a mix of yellowfin tuna, scallops,
surf clams, avocado, chilies and cilantro in a tom-yum-and-
coconut-milk marinade. It’s served with house-made taro
chips. $12. Han’s Marrow Beef, a riff on butter beef, wraps shaved beef
around a core of cilantro and red onions. Each roll is torched
briefly before being bathed in a sweet vinegar-soy-marrow
sauce, and topped with fried garlic, shallots and chilies. $15.
“You Dip, I Dip” For the sandwich, he stuffs a baguette with
thinly sliced brisket and Asiago cheese. $10. The grill platter features three charcoal-grilled meats: chick-
en legs, pork jowl, and beef luc lac short ribs. $25.
26
The Food:
A short menu inspired
by flavours Han grew
up with in Philly, a
city with a large Viet-
namese community.
There’s Han’s own
version of butter beef
and a mango-papa-
ya salad topped with
grilled squid. Some of
the dishes, including
crispy chicken legs,
are cooked over char-
coal on the restau-
rant’s back patio.
And what the Moto
Bun is to Hanmoto,
the French dip is to
Pinky’s: Han marries
the classic roast-
beef sandwich with
a Philly cheesesteak
and pho. Coming
soon: whole-roasted
pigs and a street-side
banh mi station.
4GUYS.CA