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A visit to award-winning Crab Hot Lau offers a Northern Vietnamese culinary experience like no other. Chef Cherry Pham has worked hard to bring the authentic tastes of traditional Vietnamese home-cooked meals from her beloved Hai Phong region to Vancouver.
Crab Hot Lau won gold in 2024 at the prestigious Vancouver Magazine Awards for Best Vietnamese Restaurant in Vancouver. The competition was tough, but Chef Cherry’s culinary magic captivated food enthusiasts. I understood why after trying the flavour-packed iconic square crispy crab spring rolls. The restaurant is also recognized as one of the best places for hot pot in Metro Vancouver and is a favourite spot for pho lovers.
I recently attended a unique Northern Vietnamese cooking class demonstration and dinner collaboration with Crab Hot Lau and Vancouver Foodster Richard Wolak. The three-course interactive seafood dinner showcased some of the chef’s most beloved dishes, prepared right before our eyes.
We were served:
Chả Nem Cua Vuông (Square Crab Spring Rolls)
Bánh Đa Cua Đồng (Crab Noodle Soup)
Miến Xào Cua (Crab Glass Noodle Stir-fry)
Chef Cherry Pham prepares to demonstrate making one of her favourite Northern Vietnamese dishes, Bánh Đa Cua Đồng (Crab Noodle Soup). Photo: Wendy Nordvik-Carr©
Chef Q & A with Chef Cherry Pham about Crab Hot Lau Restaurant and Northern Vietnamese Food
Question: Tell us your story. What made you decide to come to Vancouver in 2015? When did you decide to open the restaurant, and why?
I chose Vancouver as my second home because of its mild climate and seaport, which remind me of where I was born and raised in Vietnam.
Cooking has always been my passion, and I have always paid close attention to every meal I prepare for my family. My journey into the restaurant business began during the COVID-19 pandemic—when the world changed. I started selling food on Facebook within my community, introducing traditional Vietnamese dishes like Lẩu Cua Đồng (Field Crab Hotpot) and Bánh Gối (Vietnamese Empanadas) to Vancouver for the first time. The overwhelming support from customers encouraged me to pursue this path further.
During the peak of the outbreak, I contracted COVID. As I fought through the illness and struggled to recover, I lost my sense of taste for nearly three months. During that time, I reflected the most on what truly mattered to me. I promised myself that if I ever regained my sense of taste, I would cook every dish for my family and loved ones, meticulously documenting each recipe to ensure I would never lose the chance to cook for them again as long as I was healthy.
The support from my customers during that time became a powerful motivation for me to continue. Their encouragement and love for my food gave me the confidence to turn my passion into something bigger. That was when I realized how food brings people together, creates lasting memories, and provides comfort—especially in difficult times. That realization became the driving force behind my decision to open a restaurant and share my cuisine with the wider community in Vancouver.
Chef Cherry Pham prepares to demonstrate making one of her favourite Northern Vietnamese dishes from the Hai Phong region, Miến Xào Cua (Crab Glass Noodle Stir-fry). Photo: Wendy Nordvik-Carr©
Miến Xào Cua (Crab Glass Noodle Stir-fry) is an authentic Northern Vietnamese dish from the Hai Phong region. Photo: Wendy Nordvik-Carr©
Question: What’s your favourite food growing up as a child in Northern Vietnam?
Growing up in Northern Vietnam, my favourite dishes were simple yet full of rich, nostalgic flavours. I loved Lẩu Cua Đồng (Field Crab Hotpot), a dish that brings out the natural sweetness of fresh crab paired with a rich broth. Another favourite was Bánh Đa Cua Đồng (Crab Noodle Soup), a comforting and flavourful dish with silky noodles, crab broth, and fresh herbs. These dishes are deeply connected to my childhood, family gatherings, and the warmth of home-cooked meals.
Chef Cherry Pham prepares to demonstrate making one of her favourite Northern Vietnamese dishes, Bánh Đa Cua Đồng (Crab Noodle Soup). Photo: Wendy Nordvik-Carr©
A favourite Northern Vietnamese dish, Bánh Đa Cua Đồng (Crab Noodle Soup). Photo: Wendy Nordvik-Carr©
Question: What is your favourite dish to make at the Crab Hot Lau?
My favourite dishes to prepare at the restaurant are Lẩu Cua Đồng (Field Crab Hotpot), Bánh Đa Cua Đồng (Crab Noodle Soup), and Chả Nem Cua Vuông (Square Crispy Crab Spring Rolls). Each of these dishes carries the essence of Northern Vietnamese cuisine and requires careful preparation. From crafting the perfect broth to ensuring the crispy perfection of the spring rolls, I love the process of bringing these authentic flavours to my customers in Vancouver. Seeing their enjoyment and appreciation makes all the effort worthwhile.
Chef Cherry Pham mixes together the ingredients for her iconic Chả Nem Cua Vuông (Square Crab Spring Rolls) at Crab Hot Lau in Vancouver. Photo: Wendy Nordvik-Carr©
Question: Can you explain the sourcing of the ingredients used in your iconic Chả Nem Cua Vuông (Square Crispy Crab Spring Rolls)? I believe you import your rice paper directly from Vietnam. Is this true, and why?
Yes, that’s true! We import fresh Bánh Đa Nem (Vietnamese rice paper) by air to ensure the highest quality and perfect crispiness. This guarantees that our Chả Nem Cua Vuông (Square Crispy Crab Spring Rolls) maintain their authentic texture and taste, just like how they are made in Vietnam. Using high-quality ingredients is essential to preserving the integrity of traditional Vietnamese cuisine.
We use BC crab, which is carefully boiled and hand-picked for its meat. BC crab has firm, sweet, and delicate white flesh, making it the perfect choice for our Chả Nem Cua Vuông (Square Crispy Crab Spring Rolls). In Vietnam, the local sea crabs are smaller, so the amount of meat extracted is not as generous as the crabs we have here in British Columbia. The high quality and abundance of BC crab allow us to create a more flavourful and satisfying filling while maintaining the authentic taste of this traditional dish.
Chef Cherry Pham holds up imported rice paper while making her iconic Chả Nem Cua Vuông (Square Crab Spring Rolls) at Crab Hot Lau in Vancouver. Photo: Wendy Nordvik-Carr©
Chef Cherry Pham helps Wendy make her iconic Chả Nem Cua Vuông (Square Crab Spring Rolls) at Crab Hot Lau in Vancouver. Photo©
Chef Cherry Pham making her iconic Chả Nem Cua Vuông (Square Crab Spring Rolls) at Crab Hot Lau in Vancouver. Photo: Wendy Nordvik-Carr©
The chef shops locally for the freshest BC Crab. Courtesy Photo
Question: What is your most popular dish?
One of the most beloved dishes at my restaurant is Lẩu Cua Đồng (Field Crab Hotpot). Customers love its rich, savoury broth and the interactive experience of cooking and sharing it at the table. Another popular dish is our Chả Nem Cua Vuông (Square Crispy Crab Spring Rolls), which has a perfectly crispy exterior and a flavourful crab filling. The unique square shape and the delicate balance of flavours make it a standout dish that keeps customers coming back.
Yes! I am working on introducing more traditional Northern Vietnamese family-style dishes to the menu, featuring Cơm Niêu Đất (Clay Pot Rice). This dish brings the warmth and authenticity of home-cooked meals, just like in a traditional Vietnamese household.
Beyond running a business, what I am doing is truly my dream—to promote and preserve Vietnamese cuisine. Food is deeply connected to culture, history, and family, and I want to share the flavours of Vietnam with the world while keeping its authenticity alive. Bringing these traditional dishes to Vancouver is my way of keeping our culinary heritage strong and introducing it to new generations.
Where to find the best Northern Vietnamese food in Vancouver
The bright and welcoming Crab Hot Lau is open seven days a week from 10 am. until midnight. The decor changes seasonally to honour celebrations like Lunar New Year and Valentine’s Day. The restaurant is located in the heart of Little Saigon in Vancouver’s Cedar Cottage at 2141 Kingsway.
The best Northern Vietnamese food in Vancouver is served at Crab Hot Lau on Kingsway near Victoria. Photo: Wendy Nordvik-Carr©
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