Life is a jigsaw puzzle. Every segment of the puzzle is formed by different elements of life. I cherish all my felicity elements, what about you?

Monday, November 14, 2005

Pho So 1 Vietnamese Restaurant

When I was in Malaysia, I'd never visited any Vietnamese restaurant in Kuala Lumpur. I have noted some before, especially the one that is located just a few shops away from the GSC cinema in Mid-Valley Megamall, K.L., I'd never given it a try nonetheless. The food just never looked appealing to me, considering the fact that we have so many types of specialty hawker food readily available in all parts of Malaysia. Yet, when I'm in North America, the asian restaurant that I have dined out the most is Vietnamese restaurant. How ironic.

There are many Vietnamese restaurants in Richmond itself. The gigantic Vietnamese population obviously plays a role. I speculate that the ratio of Chinese and Vietnamese Restaurant in Richmond is 1:1, almost.

What's normally on the list? Pho (noodles [Vietnamese style hor fun] with beef broth), bun [vermicelli], Vietnamese spring roll, and BBQ pork chop rice are the regular items. I love pho. I normally will opt for beef balls pho, instead of sliced beef. I always am a big fan of beef balls, fish balls, pork balls, etc. So, no doubt why I can make the same order each and everytime if I ever visit aVietnamese restaurant.

Both Tomato and myself are regulars to a Vietnamese restaurant in Richmond that is known as Pho So 1. We have tried other Vietnamese restaurants, but this small lil' restaurant wins our hearts consistently. There are a few reasons that prompted us to keep going back: 1) inexpensively priced main entrees ($4.95-$6.95, other restaurants will easily double this price); 2) relatively fast service; 3) a place for a hearty meal; 4) beef broth that is flavourful; etc etc etc. The truth is, unlike Malaysia where you can get prawn mee, lam mee, loh mee, curry mee, laksa, so on and so forth that are noodles with broth, Vietnamese restaurant is almost the only place in North America where you can get soup noodles (except in those major Chinatowns where all sorts of Chinese restaurants exist in great abundance). I am a big fan of soupy food, especially during the chilly days, and colder weather. Since I am now living in a country with four seasons, I bet you have an idea roughly how frequent will I develop such crave.

My fav: Beefballs pho. They always give you lots of bean sprouts and basil leaves to go with it. Believe it or not, I will normally finish the entire bowl of soup. It is THAT good.

Mr.Tomato certainly enjoys pho as much as I do, but during most of the visits, he would order BBQ pork with broken rice instead. What's so special about this entree is that the pork is grilled to perfection, and the special broken rice, when eaten with the special sauce, is simply divine. I have never eaten broken rice elsewhere. It actually is rice but have been milled slightly so that rice are smaller in size. I always thought they look like couscous. Anyhow, because the rice are smaller, that would leave more spaces for the sauce to penetrate in, leading to more flavoursome rice.

If we ever have dinner at other restaurants, the minimal expense (per person) will normally be around US$12, after tax. This price is good for two person if we ever step into Pho So 1. There is no reason why we won't be back.

Just wanna share with you about our daily lives. =)


Anonymous Mama BoK said...

Thank you for sharing.. ! i love beef ball pho too..GA.. ;)

1:30 AM

Blogger domesticgoddess said...

yeah I so love the beef pho in Hillsboro... the vietnamese food in US is anytime better than the ones I tried in Malaysia. arrggh... you make me crave for pho now!!!

3:13 AM

Anonymous maria aka twinsmom said...

eh...I love beef noodle!, especially the little shop located near the Petaling street, and another one in the coffee shop near the Klang bus stand.
the Midvalley one OK only, 没鱼虾也好.
but one thing I can't tahan about the vietnamese soup noodle is--the bean spout never cook before, so it doesn't taste nice leh. then by the time I put it in the soup, usually not hot enough to cook it.

12:26 PM

Blogger Greenapple said...

mamabok, always my pleasure. ;)

DG, haha, be my guest!

maria, i actually love the bean sprouts. it will taste nice if the broth is hot enough. that' why must get boiling hot broth, and you must dip all the taugeh into it the first thing when they serve you the pho.
but you know what, taugeh is best to eat if raw (for the enzyme). after a high temperature, the enzyme will degraded.

11:22 PM

Anonymous maria aka twinsmom said...

hah? but raw taugeh have a very "distinguish" kind of smell and taste leh, till now still can't eccept it.

2:47 AM

Blogger fooDcrazEE said...

not if u use the Ipoh Beansprout maria... look so authentic like what they serve in HCMC....even up to the saw like leave ...cant remember the name of the salad u posted in ur pic...Pho Bo Vien..superb...

4:41 AM

Blogger shiaulin said...

haven't try Vietnamese food yet, and i love the pho by once look at ur pic. i prefer raw taugeh than cooked one b'cos its crunchy.

greenapple, thanx for sharing.. BUT u really makes me crave for it now... especially during the chilly days :D

9:18 AM

Blogger 1+2mom said...

First time here..nice blog and keep it up. Come here got sooo many nice food my stomach got sound liao..hehe especially the bun you've made. Next time come back to Malaysia can teach me to do it? cause 1+2dad like the sausage bun so much.

12:23 PM

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