Many on this board have sought the elusive phở bắc, northern style phở, whether they first tasted it in Hanoi or saw episode on TV or simply read about from Pho Minh from JGold years ago.
We finally now have a true specialist of northern pho in Phở Thìn, (prounounce with hard T) just recently opened in little Saigon. Word on the street is that it’s owned by a family member and the founder over saw the training of the staff. This place has been around over 40 years in Hanoi and famous for the garlicky wok tossed beef that’s added to the pho. Supposedly, he invented this style because in early 80’s VN was so poor after the war and that ingredients hard to come by, he needed something to punch up the flavors.
The menu is super focused on pho which may be a good thing. We didn’t have time and it was unplanned so we only got the #2 which is the wok tossed beef pho.
Right off the bat it looks very different than any other little Saigon pho shops. Heavy on the green onions, the broth is super delicate and light, not any hint of the spices associated with southern pho. The beef was nice and tender and garlicky. You can even add pickled garlic as a table side condiment.
For some, esp if you’ve grown up with southern style, this pho bac may seem pale and weak compared to pho 79, Phoholic, sup noodle bar and other little Saigon bastions of pho. But admirers will say it’s more pure and clean as pho should be—it’s def worth a try and who knows, might grow on you.
i’ve never had this kind of pho before so i wouldn’t be able to give a proper review. but i’m going to try and make it there tonight if my plans don’t change.
many of our bolsa friends (i’m talking all the ones that grew up only eating southern style) have lukewarm feelings at best to this style…so you won’t be alone! Heck, pho as we know it in the US is probaby 99% southern style.
Drove by and pulled into the parking lot and it was packed! Too many people waiting in line. I was going home from work so i decided to just leave. I didn’t want to wait.
Thanks for the rec!
Went yesterday around 5:15PM. No wait thanks to the Super Bowl I’m sure.
We both ordered the #2.
Broth was very beefy and garlicky. I loved it. Partner prefers vegetarian and fish ball Pho so it wasn’t her favorite, but definitely appreciated it.
They dropped the usual plate of bean sprouts, thai basil, lime, and jalapenos right as we sat down. Should we be using these with Northern Style Pho? Also, how should we be using the pickled garlic and chiles?
They ran out of the cruellers, but we did order the poached egg. It came in some of the excellent broth, but we weren’t sure about the best way to utilize it.
If anyone has more experience and can share some insight!
Went for lunch today. Thinness of broth is pretty overblown; I found it quite flavorful. Definitely good I went the day after Valentine’s, because big difference was how much more garlic there is; the meat is a lot more garlicky and one of the condiments is thin sliced garlic.
Waiter recommended something that the menu calls “bagel twists” but really they’re crullers that you dip in the broth. Fresh!
I had a lovely bowl of pho dac biet filled with all the proteins. The broth is very pure tasting, right off the bat you won’t get that star anise and cinnamon spice like is Southern counterpart. The thin flat noodle was a nice touch although a little soft cooked to my liking. We went on a weekday and there was a small wait to clean off a table. Really enjoyed the green onion flavor throughout the bowl.
