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GuideUpdated July 15, 2026

3 Best Places for Spring Rolls in Montreal

Where to find the best spring rolls in Montreal — each restaurant rated 4.0★ or higher. Top-rated at 9.2★. Spanning vietnamese kitchens. Curated by TastyPals.

The best places for spring rolls in Montreal are Le Bay Cà Phê, Pho Ly Quoc Su, Pho Anh Vu. Start with Le Bay Cà Phê if you want the strongest overall first pick.

By Sophie Laurent•3 ranked picks•Published July 15, 2026•Updated July 15, 2026
Methodology•Editorial team
Le Bay Cà PhêPho Ly Quoc SuPho Anh Vu

Top picks at a glance

#1Le Bay Cà PhêVietnamese • Montreal • value#2Pho Ly Quoc SuVietnamese • Montreal • value#3Pho Anh VuVietnamese • Downtown • value

Who this guide is for

This guide covers the highest-rated spots for spring rolls in Montreal. Whether you're a local hunting your next regular or visiting and want to eat well, these picks are sorted by quality and review depth.

Quick picks

Le Bay Cà Phê
Vietnamese • Montreal
Le Bay Cà Phê is what happens when someone from finance decides the restaurant industry is actually the family business — and treats it that way.
Pho Ly Quoc Su
Vietnamese • Montreal
Pho Ly Quoc Su arrived in the Phillips Square corridor with a specific argument to make: that Northern Vietnamese pho — clear, disciplined, aromatic rather than sweet — deserves a proper downtown a…
Pho Anh Vu
Vietnamese • Downtown
Pho Anh Vu operates without pretense in a downtown Montreal dining scene that often mistakes performance for quality.
Browse all Montreal restaurantsBack to Montreal hub
Editorial details
Published: July 15, 2026
Last updated: July 15, 2026

On this page

  1. 1. Le Bay Cà PhêView →
  2. 2. Pho Ly Quoc SuView →
  3. 3. Pho Anh VuView →

How the restaurants compare

Le Bay Cà Phê
Montreal • Vietnamese
9.9/10
TastyPals Score
Price
value
Best for
Pho
Mood
Casual
Pho Ly Quoc Su
Montreal • Vietnamese
9.9/10
TastyPals Score
Price
value
Best for
Pho
Mood
Casual
Pho Anh Vu
Downtown • Vietnamese
9.9/10
TastyPals Score
Price
value
Best for
Pho
Mood
Downtown

How we chose

We looked for restaurants that feel like a strong fit for the guide topic, not just the most obvious names in the city. The shortlist favors rooms with clear mood, dependable pacing, and enough distinction to help someone decide faster. Read our full methodology →

Room tone

Lighting, pace, and general energy all need to support the reason someone clicked this guide.

Food fit

We favored restaurants that feel best suited for the moment, not just restaurants with broad reputation.

Useful range

The final list tries to give readers enough variation in neighborhood, price, and style to compare real options.

3 ranked picks

Le Bay Cà Phê — Le Bay Cà Phê is what happens when someone from finance decides the restaurant industry is actually the family business — and treats it that way. Owner Yan, whose father ran restaurants before him, opened this Mile-End Vietnamese bistro in 2018 with a specific goal: a room where regulars feel at home rather than like customers. That intention shows in the design, which Yan built out with his sister — dark wood, warm-toned walls, Vietnamese-inspired light fixtures, and neon signs that keep the mood from going too serious. The chef behind the menu brings roughly 40 years of kitchen experience, including time in high-end Asian hotel dining, and collaborated with Yan directly on what the menu would be. That combination — seasoned technique aimed at an approachable, neighborhood-priced room — is what has made Le Bay a reference point for Vietnamese cooking in Montreal rather than just a local convenience. The menu centers on the kind of Vietnamese cooking that earns repeat visits: phở, bánh mì, and a handful of dishes that reward ordering beyond the obvious. The Phở Đặc Biệt — rare beef, flank steak, and beef meatballs in one bowl — is the version diners point to when the restaurant comes up in conversation. The bánh mì with grilled pork represents the sandwich format done with care, and a tofu and vegetable curry served over crispy rice noodles is the dish that signals the kitchen is thinking beyond Vietnamese-by-default. Spring rolls, fried wonton, and imperial rolls round out the starters and are consistently mentioned by diners as part of how the meal typically opens. At price level one, these aren't loss-leader dishes — they're the actual point. Le Bay operates Tuesday through Saturday, 11:30am to 9:00pm, closed Sunday and Monday — plan accordingly, because the room fills on weekends and the hours are firm. The phở and the curry are the two dishes with the clearest track record in diner accounts; if you're ordering for the table, anchoring around those two and adding imperial rolls to start reflects how regulars tend to approach the menu. Book ahead for Friday and Saturday evenings — the room is not large, and the design was built for intimacy, not volume. View restaurant →
Pho Ly Quoc Su — Pho Ly Quoc Su arrived in the Phillips Square corridor with a specific argument to make: that Northern Vietnamese pho — clear, disciplined, aromatic rather than sweet — deserves a proper downtown address. The build-your-own-pho concept is the conceptual anchor here, which means the kitchen is betting on the broth as the baseline worth customizing around, not obscuring. That's a confident position for a Vietnamese room in a city where pho has become ubiquitous, and it tells you something about what the ownership thinks they're doing. The owner's reported hands-on presence signals the kind of place where the standard is personal, not delegated. For downtown office workers and Square-Phillips regulars, it fills a specific gap: approachable price point, genuine regional focus, two floors plus a patio that makes it functional across seasons and group sizes. The menu centers on classic pho built around Northern-style clear broth — the kind diners praise specifically for its aromatics and depth rather than richness — with options that include rare beef and meatballs across the base variations. Vermicelli dishes draw consistent positive mentions alongside the pho, offering a lighter textural counterpoint that regulars appear to return to as a second-order default. Spring rolls are highlighted frequently enough in diner feedback to suggest they're not an afterthought — a meaningful distinction when most pho-forward rooms treat starters as obligatory. The combination of traditional technique with what the kitchen describes as a modern approach reads, in practice, as Northern restraint applied to accessible variations rather than fusion-driven experimentation. The build-your-own-pho option is the move worth understanding before you arrive: knowing your preferred protein configuration and noodle ratio matters more here than at a set-menu pho counter. The patio is a genuine seasonal asset given the Phillips Square location — book it for lunch on a clear weekday before the office crowd claims it. If you're eating with someone who hasn't decided, the spring rolls and a bowl of pho with rare beef is the combination diner consensus keeps returning to as the clearest read on what the kitchen does well. View restaurant →
Pho Anh Vu — Pho Anh Vu operates without pretense in a downtown Montreal dining scene that often mistakes performance for quality. The room draws a loyal crowd of regulars — not people hunting novelty, but people who have found something reliable and keep returning to it. At a price level that barely clears the cost of a transit ride home, the kitchen has built a reputation not on spectacle but on consistency: Vietnamese cooking aimed at the people who depend on it rather than the people photographing it. That distinction, straightforward as it sounds, is genuinely rare in a neighborhood built around the lunch-rush economy. The menu centers on a short list of Vietnamese staples, and by most accounts the pho is the anchor. Diners consistently describe the broth as deeply developed — the kind of low sweetness associated with long-simmered bones rather than aggressive spicing or a quick shortcut. The bánh mì is reportedly well-constructed, the baguette holding its structure against the fillings, which is a more common failure point than the dish gets credit for. Bún chả — charred pork with cool vermicelli and fresh herbs — is known for the warm-cold, fatty-bright contrast that defines the dish when it's handled with care. Cơm tấm, the broken-rice plate with grilled pork, draws particular attention from regulars as one of the most quietly satisfying things on the menu; the texture of broken rice is something no long-grain substitute replicates, and the dish is reportedly served with the matter-of-fact confidence that good everyday cooking earns. Spring rolls round out the menu as an opener, though the consensus steers toward saving room for the main plates. Practical note: the room fills quickly at lunch, so arriving early tends to make the experience easier. Cash and card are both accepted. Come with an appetite and keep the order focused on the pho or bún chả as your primary read on the kitchen. View restaurant →

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Personalized city picksCleaner shortlistsBuilt for iPhone and Android
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Your taste. Our picks.
Smarter follow-through after the guide: better restaurant context, quicker narrowing, less second-guessing.
For tonight
Date night spots with warm rooms and polished service
Next step
Keep exploring in the app when you want a tighter shortlist