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This is Vietnamese cooking for the serious eater, for those of you who arenâ€™t afraid of pig kidneys in your soup or gruff service at the counter. Canton is in what can be described as Little Saigonâ€™s Chinatown, strip malls off Westminster Avenue and Newland Street where Chinese characters are as plentiful as South Vietnamese flags. The soups, however, are straightforward Mekong (and do order the soups: thereâ€™s a reason Cantonâ€™s Vietnamese name translates to â€śHouse of Soup,â€ť and itâ€™s not because of its awesome vintage marquee on the restaurantâ€™s roof). And the strangest part of this self-deemed potage palace is that Little Saigon loves it best for the chĂˇo, which isnâ€™t technically a soup. The best one is their chĂˇo cĂˇ, a tureen of rice and fish chunks spiked in fish oil, presented alongside a plate of ginger and slices of red snapper.