The Shipping Container Restaurant Bringing Vietnamese Street-Food Energy to Riverside

If you’ve ever wished Toronto had more of that grab-and-go street-food rhythm you find in Vietnam, Com Nuoc is built for exactly that kind of craving. Tucked into a Riverside laneway behind Queen Street East, this tiny Vietnamese takeout spot runs out of a bright red shipping container, with patio seating out front and a rooftop perch above it. It is small, fast, and intentionally focused, in a way that feels right for a city where restaurant rent can be brutal and great lunches need to happen on real-life schedules.

Com Nuoc also fits into a bigger Toronto story: shipping containers are no longer just for freight. They’ve become flexible, relatively quick-to-launch structures for pop-ups, seasonal concepts, and compact businesses that want personality without a full buildout. In Com Nuoc’s case, the container is not a gimmick. It is the point: a street-food-style setup that keeps the menu tight and the pace moving, while still leaving room for a surprisingly good hang on the patios.

Why the Location Works

Com Nuoc operates in the lane behind 639 Queen Street East, in the Riverside area. The laneway setting is part of the charm. You are not walking into a formal dining room. You are stepping into something closer to a food stall mindset, adapted for Toronto: order, grab your food, find a seat outside, and get on with your day.

Founder Thanh Thai initially explored traditional brick-and-mortar restaurant spaces in spring 2025, but quickly ran into the reality of high rents and long-term commitments. The shipping container kitchen he discovered in Riverside offered a lower-cost, ready-to-use alternative that aligned with the small-scale concept he had in mind. After securing the space and spending several weeks preparing the operation, Com Nuoc officially opened in early July.

The container had already functioned as a commercial kitchen and included two patios, a modest seating area at ground level and a rooftop patio above. That setup allowed the restaurant to feel larger than its footprint while keeping overhead manageable.

What “Com Nuoc” Means

The name Com Nuoc translates to “rice” and “water,” a phrase that can also be understood as a familiar way of asking if someone has eaten. That meaning reflects the heart of the menu: everyday food meant to be filling, comforting, and approachable rather than experimental.

Thai and his fiancée travel to Vietnam regularly, spending time exploring laneways and casual food stalls. Those experiences shaped Com Nuoc’s direction. The goal was not to recreate a formal restaurant experience, but to bring a sense of Vietnamese street food into a Toronto context, both in how the food is served and in how the space is used.

The shipping container reinforces that idea. It keeps the operation simple and direct, mirroring the way many street-food vendors work, while still meeting local health and safety requirements.

The Menu: Tight, Home-Style, and Built Around Rice

Com Nuoc keeps the menu intentionally small, focusing on Vietnamese rice dishes, a few noodle options, and select sides. This limited scope allows the kitchen to maintain consistency and speed, which are essential for a takeout-first operation.

One of the standout dishes is com thit nuong: a chargrilled pork chop served over rice with a fried egg, fresh greens, lightly pickled vegetables, and a thick slice of cha trung hap. The cha trung hap resembles a savory meatloaf, made with ground pork, shrimp, eggs, and mung bean noodles, adding richness and texture to the plate.

The pork chop is central to the dish, marinated using family recipes passed down from both sides of Thai’s family. That personal connection gives the food a home-cooked quality, even in a compact, commercial setting.

Rather than stretching the menu to appeal to everyone, Com Nuoc leans into familiar combinations that reward repeat visits.

Drinks, Patios, and the Rooftop Factor

While the interior space is limited, the patios play a major role in the overall experience. There are seats out front for quick meals and casual stops, along with a rooftop patio that offers a rare elevated view in a laneway setting. During warmer months, the rooftop in particular turns Com Nuoc into a destination rather than just a pickup window.

Instead of focusing on alcohol service, the restaurant emphasizes non-alcoholic drinks inspired by Vietnamese street culture. Plans have included expanding offerings with beverages like pennywort smoothies, a common drink in Ho Chi Minh City known for its herbal, slightly grassy profile.

The patios are not designed for lingering cocktail hours. They are meant for relaxed lunches, casual dinners, and short breaks that still feel intentional.

Delivery and Takeout: Built for Real Life

Com Nuoc was designed from the start as a takeout-first business. In addition to walk-up orders, the restaurant is available through major food delivery platforms, making it accessible to customers who may never step into the laneway.

That approach reflects how many Torontonians actually eat during the workweek. It also allows the restaurant to reach beyond its immediate neighborhood while keeping the physical operation small.

Why a Shipping Container Restaurant Makes Sense in Toronto

Com Nuoc shows how shipping containers can work when the concept is clear and disciplined. The format supports:

• A faster launch timeline compared to traditional construction

• Lower overhead and a smaller footprint

• A focused menu that suits quick service

• Outdoor seating that expands capacity without expanding the building

In a city where restaurant economics can shut down good ideas quickly, the shipping container model gives operators room to experiment without overextending.

The Takeaway

Com Nuoc is more than a novelty shipping container restaurant. It is a well-considered Vietnamese takeout spot that uses its setting to reinforce its street-food roots. With a concise menu, thoughtful use of outdoor space, and food that prioritizes comfort and familiarity, Com Nuoc offers a reminder that good ideas do not always need big spaces to work.