The name Pho Hong is close and dear to us. Not this Pho Hong though. I am talking about the Pho Hong on Burnaby. When our boys were just tiny tots and we had only $20 to eat out a week for the whole family, the Pho Hong in Burnaby was where we go to. That was the family treat after church service.
Yeah, we love going there, despite us getting the same thing week after week. It was of great value and the portions was enormous. Two bowls of soup noodles is more than enough to feed the family of four.
Suanne and I were at Fraser around 49th not too long ago for some errand. After the errand, we decided to grab a bite. There are a lot of restaurants along this stretch of Fraser. It was hard to decide which to go to. We walked up and down the street, thinking at the same time how many restaurants here that we can return and blog about.
That day, it was cold, blustery and had wet snow falling (yeah, it was THAT long ago when we visited this restaurant!). So our best option that day was for a hot bowl of noodle soup. There is nothing like pho to warm the body.
We had never been into this Pho Hong before although we had heard of them quite a bit of times.
This restaurant looked … familiar. Inside, it is almost exactly like the Pho Hong in Burnaby. The fake flowers on the ceiling and all. It actually looked terrible just like the other Pho Hong. But this sort of things never bother Suanne and I. I’ll go eat wherever the food is good.
The restaurant has about 16-18 tables. Mostly tables that seats just two. I guess a lot of their customers just drop by here for a quick noodle soup and go. Not a place to hang out and all.
Service were prompt that day. It was mid afternoon already so there were not a lot of customers.
The menu is nothing fancy. It is straight forward with the common pho dishes.
We were curious if this Pho Hong is related to the Pho Hong in Burnaby. I took a look at this menu above and compared it. Both menu is almost identical. Even the logo Pho Hong is exactly the same. So yeah, I guess they are the same.
For old time sake, I ordered the same thing I always order at Pho Hong. It is the “#1 Special with Combo”.
This is $8.50 with $1.00 extra for the spring roll combo. This is a everything in … tripe, tendon, flank, beef balls.
I don’t see many places that serves their pho with the beef so raw of late. So this one stands out. I have heard that some Vietnamese restaurants even serves the beef slices on the side but personally I have never come across one before. Does anyone know of any place doing it like that?
I love having it raw like that. I’ll eat this first. I’ll just use the chopsticks and dunk a piece briefly into the steaming hot soup, just cooking it enough. Love it soft that way.
She doesn’t make a lot of them at home. This is because every time she makes it, there is enough soup for 20 bowls. So those times Suanne made this, we had Pho for one whole week.
We were wondering if anyone of you out there makes pho at home without using these sort of seasonings … you know like they do it traditionally by boiling beef bones and what nots.
Out of habit, I like to spice up my soup with Sriracha sauce. Yeah, make it all red and hot. I know it is weird to some of you but that is how I take my pho. I don’t do this with any other noodles soups, just pho.
I did some digging about the Sriracha sauce which I thought would be interesting to let you know.
Sriracha is not pronounced as Sree-Ra-Cha. Instead it is called Sir-Rotch-Ah. You see a lot of this familiar bottles in Vietnamese restaurants. I had always thought this is Vietnamese but it is not.
Sriracha is actually a Thai sauce and the name came from the town of Sri Racha in Thailand near Bangkok. This is a purée of fresh red jalapeños, garlic powder, sugar, salt and distilled vinegar.
And even if you think that the familiar squirt bottle with the Rooster brand is all Asian, it is not at all. This is American. Check out this article from the New York Times.
Suanne ordered the Slices Beef and Pork with Giang Xi Vermicelli in Spicy Hot Soup. This is a small bowl and is $7.00 with $1.00 extra for the spring roll combo.
This looks like the normal pho with the spiciness coming from the chili oil drizzled over the soup. This bowl also has pork balls and Vietnamese ham.
We were wondering why the menu called this the Giang Xi Vermicelli. It is like lai fern.
The deep fried spring rolls were quite OK. Wished that it was thicker and had more fillings.
This quick meal was only $21.00 include tips. Cash only, by the way.