What makes Pho By Night different from other pho restaurants?

We have been family-owned and operated in ByWard Market since 2000. Our broth is slow-simmered for over 12 hours using the same traditional recipe we started with, and we source halal-certified beef and chicken. Many of our customers have been coming back for two decades.

Is the pho at Pho By Night halal?

Yes. Our beef and chicken are sourced from halal-certified suppliers. We have proudly served Ottawa's Muslim community since we first opened, and our halal-friendly dishes are among our most popular items.

Do you have vegan or vegetarian options?

We do. Our vegan menu includes plant-based pho with mushroom broth, tofu vermicelli bowls, vegetable spring rolls, and vegan banh mi. Vegan dishes are prepared separately to avoid cross-contamination.

What are your hours of operation?

We are open Sunday through Thursday from 12:00 PM to 9:00 PM, and Friday and Saturday from 12:00 PM to 10:00 PM. We are one of the few spots in ByWard Market open for late-night dining on weekends.

Can I order for delivery or pickup?

Yes. You can place an order through our online system at order.phobynight.com for both delivery and pickup. Our delivery covers Ottawa and surrounding areas.

Do you offer catering for events?

We do. Our catering packages include pho stations, banh mi platters, spring roll trays, and vermicelli bowls — perfect for corporate events, weddings, and private gatherings. Call us at 613-789-8885 or visit our catering page for details.

How do I make a reservation?

You can book a table online at phobynight.com/reservations. Online booking is available for groups of 4 to 6 guests with at least 3 hours advance notice. For parties of 7 or more, please call us directly at 613-789-8885.

Where are you located?

We are at 309 Dalhousie St, Ottawa, ON K1N 7E8 — right in the heart of ByWard Market, downtown Ottawa. We are easy to reach by public transit and there is nearby street parking.

What is the difference between fresh spring rolls and fried spring rolls?

Fresh spring rolls (goi cuon) are wrapped in translucent rice paper and served cold or at room temperature — they are light, healthy, and filled with shrimp, pork, herbs, and vermicelli. Fried spring rolls (cha gio) are wrapped in rice paper or wheat wrappers and deep-fried until crispy and golden — they are served hot with a dipping sauce. Both are Vietnamese staples.

What is in Vietnamese fresh spring rolls?

Traditional Vietnamese fresh spring rolls (goi cuon) contain cooked shrimp, thin slices of pork, rice vermicelli noodles, fresh lettuce, mint, cilantro, and sometimes Thai basil — all wrapped in a sheet of softened rice paper. They are served with peanut dipping sauce (nuoc leo) or fish sauce-based dipping sauce (nuoc cham).

Are spring rolls healthy?

Yes, especially fresh spring rolls. They are low in calories (about 100-150 per roll), packed with fresh vegetables and herbs, and contain lean protein from shrimp and pork. Rice paper is naturally gluten-free and low-fat. Fresh spring rolls are one of the healthiest appetizers you can order. Fried spring rolls are higher in calories but still a better option than many deep-fried appetizers.

Are Vietnamese spring rolls gluten-free?

Fresh spring rolls (goi cuon) are naturally gluten-free when made with rice paper wrappers. Fried spring rolls may or may not be gluten-free depending on the wrapper used — traditional cha gio uses rice paper (gluten-free) but some restaurants use wheat-based wrappers. Always confirm with the restaurant if you have celiac disease or gluten sensitivity.

What sauce do you eat with Vietnamese spring rolls?

Fresh spring rolls are traditionally served with peanut dipping sauce (nuoc leo) — a creamy, slightly sweet sauce made from hoisin sauce, peanut butter, and sometimes chili. Fried spring rolls are typically served with nuoc cham — a lighter fish sauce-based dipping sauce with lime, sugar, garlic, and chili. Both sauces are essential to the experience.

What is the difference between Vietnamese and Chinese spring rolls?

Vietnamese spring rolls (goi cuon) use rice paper wrappers and can be served fresh (uncooked) or fried. Chinese spring rolls typically use wheat-flour wrappers and are almost always deep-fried. Vietnamese versions tend to feature fresh herbs and rice vermicelli, while Chinese spring rolls are usually filled with cabbage, carrots, and ground pork or shrimp.

Can you get spring rolls at Pho By Night?

Yes! Pho By Night offers both fresh spring rolls (goi cuon) and fried spring rolls (cha gio) on our menu. They are a perfect starter before a bowl of pho or vermicelli. Our spring rolls are made fresh daily with high-quality ingredients. Check our menu for current options.

How many calories are in Vietnamese spring rolls?

A single fresh spring roll (goi cuon) contains approximately 100-150 calories. A fried spring roll (cha gio) contains about 150-200 calories. For comparison, a typical egg roll from a Chinese restaurant is 200-300 calories. Fresh spring rolls are one of the lowest-calorie appetizers available at any restaurant.

Food Guide

Vietnamese Spring Rolls Guide

Fresh goi cuon and fried cha gio — everything you need to know

Types, fillings, sauces, nutrition, and where to find the best in Ottawa

Quick Answer

Vietnamese spring rolls come in two main types: fresh (goi cuon) — translucent rice paper wrapped around shrimp, herbs, and vermicelli, served cold with peanut sauce; and fried (cha gio) — crispy golden rolls filled with pork and vegetables, served hot with fish sauce. Both are staples of Vietnamese cuisine.

The Art of Vietnamese Spring Rolls

If pho is the soul of Vietnamese cuisine, spring rolls are the handshake — the first thing you experience, and they set the tone for everything that follows. Vietnamese spring rolls are among the most ordered appetizers at any Vietnamese restaurant, and for good reason: they are beautiful, delicious, and showcase the fresh, herb-forward philosophy of Vietnamese cooking.

Unlike Chinese egg rolls or Thai fried rolls, Vietnamese spring rolls — especially the fresh variety — celebrate raw ingredients and clean flavours. A well-made goi cuon is a work of art: you can see the pink shrimp, green herbs, and white vermicelli through the translucent rice paper wrapper. It is as much a visual experience as a culinary one.

At Pho By Night in Ottawa's ByWard Market, our spring rolls have been a customer favourite for over 26 years. We make them fresh daily, using the same high-quality herbs and ingredients that go into our pho. Whether you prefer fresh or fried, our spring rolls are the perfect start to your Vietnamese dining experience.

Fresh vs Fried: The Two Types

Goi Cuon (Fresh Spring Rolls)

Also known as: Summer rolls, salad rolls, crystal rolls

Filling

Cooked shrimp, sliced pork, rice vermicelli, lettuce, mint, cilantro, Thai basil

Wrapper

Softened rice paper (banh trang)

Texture

Soft, chewy, refreshing

Served

Cold or room temperature with peanut dipping sauce

Calories

100-150 per roll

Best For

Light appetizer, healthy snack, summer dining

Cha Gio (Fried Spring Rolls)

Also known as: Vietnamese egg rolls, imperial rolls

Filling

Ground pork, shrimp, taro, glass noodles, wood ear mushrooms, carrots

Wrapper

Rice paper or banh trang (fried until crispy)

Texture

Crispy, crunchy, golden outside, savoury inside

Served

Hot with fish sauce dipping sauce (nuoc cham) and lettuce for wrapping

Calories

150-200 per roll

Best For

Indulgent starter, paired with vermicelli bowls, party appetizer

The Dipping Sauces

No spring roll is complete without its dipping sauce. In Vietnamese cuisine, the sauce is not an afterthought — it is an essential component that transforms the roll.

Peanut Sauce (Nuoc Leo)

Paired with fresh spring rolls. A creamy, sweet-savoury sauce made from hoisin, peanut butter, garlic, and chili. Rich, nutty, and slightly sweet — it complements the fresh, light rolls perfectly.

Hoisin sauce base
Peanut butter or crushed peanuts
Garlic and chili
Water to thin

Fish Sauce (Nuoc Cham)

Paired with fried spring rolls. A lighter, tangy sauce balancing sweet, sour, salty, and spicy. It cuts through the richness of fried rolls and refreshes the palate.

Fish sauce
Fresh lime juice
Sugar and water
Garlic and chili

How to Eat Spring Rolls Like a Pro

For fresh spring rolls, dip the cut end into peanut sauce and take a bite. The combination of cool, fresh herbs with creamy peanut sauce is addictive. Eat them soon after they arrive — rice paper dries out over time.

For fried spring rolls, the traditional Vietnamese way is to wrap the roll in a piece of fresh lettuce leaf with some herbs, then dip the entire bundle into nuoc cham. The lettuce adds freshness and crunch that balances the fried wrapper. Many customers at Pho By Night also enjoy putting fried spring rolls on top of their vermicelli bowl — the contrast of crispy roll and soft noodles is wonderful.

Spring rolls are best paired with a bowl of pho or vermicelli. The lightness of fresh rolls or the crunch of fried rolls prepares your palate for the warm, aromatic broth that follows. Add a Vietnamese iced coffee and you have a complete Vietnamese meal.

Frequently Asked Questions

Common questions about Vietnamese spring rolls.

Explore More at Pho By Night

Full Menu

Browse all our Vietnamese dishes

Pho Toppings Guide

Herbs, garnishes, and sauces

Banh Mi Guide

Another Vietnamese classic

Is Pho Healthy?

Nutrition facts and benefits

Halal-Friendly Dining

Our halal-certified options

Book a Table

Reserve for your visit

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Try Our Fresh Spring Rolls in Ottawa

Made fresh daily at 309 Dalhousie St in ByWard Market. Pair them with a bowl of our slow-simmered pho for the complete Vietnamese dining experience. 26 years of family tradition.