On a cool, wet and drab Friday night, with no inclination to cook, we decided to go out for dinner and get some comfort food in the form of a hot bowl of noodle soup.
Our first choice of restaurant was strangely closed on this day, so our next choice was Pho Hong on Fraser St (at East 49th Avenue).
It was pretty quite on this evening, and were seated immediately at a small table by the entrance. The place is a hole-in-the-wall type restaurant.
I ordered a combo meal with a rare beef with meatball noodle soup.
This is a large bowl of thin beef broth, flavored with roasted onion, ginger, and spices. It’s topped with thin rice vermicelli noodles, rare beef slices and meat balls, and garnished with scallions, and cilantro.
It comes with a side plate of fresh bean sprouts and fresh south east asian basil.
The combo includes a vegetable spring roll.
The pho was pretty good. The broth was savory and slighlty sweet, but surprisingly mild. The typical flavors of cinnamon, star anise, cloves were muted and subtle. There was probably more flavor from the cilantro, basil and scallions scattered on top, than the spices in the broth.
The spring roll was nicely crunchy. It used a wheat based wrapper, rather than the more typical rice roll wrapper. It was filled with cabbage, onions, and carrots.
The service was pretty minimal, as to be expected in a hole-in-the-wall type restaurant.
The room was very dated, and dimly lit. The decor needed of a refresh.