Pho Hung
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416- 593-4274
After 26 years, Pho Hung remains one of Chinatown’s most beloved noodle joints. Most faces are buried deep in steaming bowls of pho, sipping and slurping. Brimming with rice noodles, raw sirloin and succulent, fatty brisket, the broth plays a beefy baseline, but it’s a tad greasy and is missing the cinnamon that is the hallmark of great pho. Bun is a better bet, with cold vermicelli, iceberg, carrot and daikon topped with an exotic range of piggy treats, the star of which is a juicy, garlicky spring roll. A sweet, salty, sour nuoc mam dressing ties the whole dish together. A giant, eggy crêpe (banh xeo), made with coconut milk and rice flour, is wrapped around a filling of shrimp, pork, mung beans and fistfuls of bean sprouts; it’s good on its own, but even better when it’s wrapped in a crisp lettuce leaf with a sprig of fresh mint and a courageous lashing of sriracha sauce. Cash only.
Profile by Client (Description)
Category Features
Vegetarian: Yes
Brunch: Yes
Price Range: $30 Gourmet
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American, Cambodian, Vegetarian, Ethiopian, Italian,