So today is part two of the Pho Off! Apologies to everyone who was looking forward to this. The weather was nice and warm recently and not conducive for soupy and hot lunches. But I decided to pull my finger out today.
So Mr CSS and I decided to get lunch together today. It’s nice to have a buddy walk with you and a good opportunity to talk about other stuff apart from work. Appreciate the fact that though he decided to satisfy his addiction for the Chicken Katsu Curry Rice at Japanika, he still walked with me to Pho. Thank you!
I have eaten at other branches of Pho before, the Oxford Circus and Westfield Shepherd’s Bush branches so I know the quality of the food. This branch at Spitalfield is brand spanking new. At most a month old? It has a cut down takeway menu and the takeaway counter is upstairs up a flight of wooden stairs. According to the takeaway menu, you can call and order in advance and just turn up to collect. I did not know about that so ordered on site. It did not take that long which was great! Apart from pho, they have other interesting choices so definitely worth a revisit in future. Since this is part of the Pho Off! installment, I had to order a pho. I went with the Pho Chin Bo Vien and a side of Fried Pork Spring Rolls. Chin = Beef Brisket, Bo Vien = Beef Balls. Total bill came to £10.90. Yikes! Perhaps I can do without the Fried Pork Spring Rolls….
I know that when you eat in, you will get a tray of herbage for you to customise your pho the way you want it. I was not expecting this with a takeaway so was pleasantly surprised. The small bag contains sprigs of mint, basil, coriander and a lime wedge. Yes! Lime wedge, not lemon. They even bothered to separate the evil sliced red bird eye chilies! That’s the way to go!
If you refer to the first pic, I really appreciate that almost all the components of the pho is packed separately. This prevents the bean sprouts and rice noodles from getting soggy if they were soaked in the soup. But it does take some effort to assemble all the components and tear up the herbage.
This is what I expect a pho to taste like. Though not as good as what I have tasted in Vietnam, I think it’s not a bad attempt, for a chain store at that! The broth could do with a stronger star anise taste but has a deep but not coying beefiness. The herbage and squeeze of lime juice really helps to life the flavour. The beef brisket was slice evenly and of the right thickness and the beef ball taste as they should. All in all, I was satiated.
I really did not need the Fried Pork Spring Rolls. I was stuffed after I finished the pho (well, I drank all the broth).They were filled with minced pork, granted carrot, rice vermicelli and wood ear mushroom. It was nice and crispy when hot and is served with a side of nuoc chiam. Maybe a tad oily. I only had 1 roll and kept the rest as a snack for later.
I don’t think it takes a genius to know which of the 2 pho I prefer. But I will still bored you folks with a PROPER summary post in the next couple of days.
48 Brushfield Street
London E1 6AG
0207 377 6436
Mon-Wed 1130 – 2200
Thus – Sat 1130 – 2300
Sun 1130 – 2200
p/s: Mr CSS and I got caught up in a celebrity filming session on the way… guess who?