Pho - Some speculate that the name comes from the French word feu (fire), as in the dish pot-au-feu, which similarly to pho uses the French method of adding charred onion to the broth which enhances both colour and flavour. Some people believe the origin of the word to be the Chinese currency fen.
Fen or feu, this delicious Vietnamese dish has kept me coming back to Pho Hung for at least a weekly visit. I've sampled from the menu, ordering the likes of Bun cha (vermicelli noodles, grilled pork and some spring rolls), and a variety of Pho bowls, and I think I've finally decided on my fave meal.
Number 2 on the menu, Pho with rare beef, is a simple dish in complicated times. Comprised of a sizable serving of thinly sliced rare beef, al dente vermicelli noodles, and a perfectly seasoned broth, this bowl of goodness is definitely a soup that eats like a meal.
You also have the option to deck your pho out with crispy bean sprouts and fresh basil. Last but not least, if you fancy your pho a little spicier, douse it with the readily available sriracha and hoi-sin sauce each table comes equipped with. I don't like to talk politics, but when it comes to sriracha, I'm liberal.
Just when you think things couldn't get any better you get the bill - 7$ plus tax.
I never really agree with most ratings so I'll spare you the ambiguity. I won't be using ratings on this blog. If I'm writing about it, it means that I think it's good. Check out Pho Hung and see for yourself, I think you'll enjoy.
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