Last week my main squeeze took me out to a little Vietnamese restaurant in Richmond for pho. I haven’t always been the biggest fan of pho or Vietnamese food for that matter but after recently watching Anthony Bourdain’s food porn tribute to pho I couldn’t help but crave it. Check out this video and you will understand why. However my pho experience last week wasn’t quite as x-rated as Anthony’s. After reading a few good reviews about a little hole in the wall place in Richmond called Pho Lan on No.3 Road we decided to check it out. You enter through the back  parking lot down a sketchy looking labryinth of a hallway where you finally find yourself in a tiny little restaurant. The loud Vietnamese ladies running the place barely speak english and the decor is well..there is no decor. We both ordered the medium rare pho bowls as well as a few spring rolls and a couple prawn wraps. Long story short the food was pretty good, the atmosphere and service not so much but it got us both thinking. How do you judge a good bowl of pho? Since it simply comes to your table as broth, noodles and meat and it’s pretty much up to you how you dress it. How much chili paste to add? Do you squeeze in the whole lime? How much basil leaves do you throw in? Do you add soya sauce etc. Does the restaurant matter or is it how you prepare your own pho once it comes to your table? Any pho experts out there have any advice for us?  How do you judge a good pho and where is the best place to get it?

The classy entrance to Pho Lan

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