Min.T: A LaSalle Couple’s Delicious Joint Venture

Min.T is a place we genuinely love steering people toward, for the quality of the cooking, the simplicity of the room, the warmth of the welcome and service, and a final bill that stays remarkably modest. The name comes from the couple who own it: Madame Minh runs the floor, handling service and the cocktails and mocktails, while Monsieur Tung holds the kitchen.

Every week, a regular named Christine settles in at Min.T and leaves with a dish she has never tasted. Chef Tung Vo cooks her something different each time, never repeating himself. She is the one who told us about this 22-seat room, which opened in February 2025 in LaSalle, in a quiet corner of Montreal where the couple behind the project live and eventually put down roots.

From Hô Chi Minh City to LaSalle, by Way of Victoria

Tung and Minh Vo arrived in Montreal in 2022, after years in Victoria, British Columbia. Both from southern Vietnam, they had long carried the idea of opening their own address, but rents out West sat beyond their budget. Montreal, where part of their family lives, made the decision for them. They searched two years before landing this space. “Honestly, it’s all we could afford,” Tung says, plainly. Min.T came to life.

A French Education, with Japan and Korea on the Plate

Tung trained in classic French cuisine and worked in Europe, in kitchens pointed firmly toward the West. Vietnamese cooking was never his home turf, and yet it is his Vietnamese dishes that leave the pass fastest. When he dreams up an off-menu special, he keeps a precise compass: “There are always two things I need on the plate, one that comes from Korea and one from Japan.” The subtlety of the sauce comes from Japan, the crunch and the pickle from Korea, the protein from Quebec. For the Vietnamese specials he serves at Min.T, he strips things back to the essentials: a meat, a sauce, a fat.

Pho, Banh Mi, and Lacquered Pork Flank at Min.T

The Min.T menu casts a wide net, from the albacore tuna tartare with spicy aioli, masago and sushi rice ($21) to the octopus with gochujang miso, that fairly fiery fermented Korean condiment, and salsa macha ($16). On the comfort side, the pho ga and pho bo ($16/19) sit alongside the com tam with grilled pork and the herb-laced Vietnamese vermicelli bowl. The pork flank, glazed with red wine and sansho pepper and escorted by a prune purée and walnuts ($19), captures this France-meets-Asia dialogue well. The banh mi (from $10) hold down the lunch register. The pork comes from Aliment Crystal, two kilometres away, delivered each week, a way, Tung says, of backing a small local supplier.

On our visit, a few choices stood out. Among the starters, the watermelon salad paired a small mesclun, marinated peach and walnuts with a generous brick of watermelon, lifted by a lively honey-mustard vinaigrette and an equally satisfying sherry-and-maple reduction. Another standout, the lacquered pork chop, arrived with a chili-and-coriander gremolata and marinated red onions.

For the mains, the pho ga soup brought big chunks of chicken, rice noodles, chicken broth, green onion, lime leaves and coriander. The garden bowl gathered assorted sautéed vegetables, mushrooms, sesame, onion and rice in a soy sauce with cashews. And the com tam laid out three handsome pieces of grilled pork over broken rice, with marinated carrot and daikon, cucumber and a touch of fish-sauce vinaigrette.

Every plate, starter and main alike, comes in very generous portions.

A Short, Well-Built Wine List

The couple builds the wine list together and adjusts it through the seasons, lighter in summer, a little rounder in winter. The result lands as a short selection of mostly French bottles, easy to drink and very sensibly priced, rounded out by beers from the Quebec microbrewery Maltstrom. The cocktails, for their part, are entirely Tung’s.

With a room designed to feel “simple and comfortable, like home,” Min.T bets on closeness over a high-profile address. Here, you end up learning the regulars’ first names, and most of them become friends.

Written by Jean-Philippe Tastet
Photography by Alison Slattery

Updated on June 11, 2026

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