Categories
Vietnamese

Ha Noi Quan – Campise NSW Restaurant Review

Hot off the heels of a recent very good meal at Ha Noi Quan in Marrickville was a visit to the Campsie branch of the same restaurant. We weren’t sure that it was in fact the same restaurant until we arrived, thinking that perhaps Ha Noi Quan might be a common name, similar to Hot Bread, but the mention of their Marrickville branch on their signage out front cleared that up for us quickly. While I wouldn’t normally bother to write a whole new post about a second location of the same restaurant, the experience at Ha Noi Quan Campsie, was significantly different enough that I think that they warrant their own entry.

I really enjoyed the pho at Ha Noi Quan in Marrickville, but the one in their Campsie restaurant actually had significant differences. The Special Beef Noodles Soup ($17 -Phở Dặc Biệt) in Campsie had a less salty and tasty soup than than the Marrickville store, with a lighter shade of colour as well. There was significantly less greenery on top, lacking the almost full coverage of shallot and coriander seen previously, with more onion in this one. While I really loved the general hotness of the Marrickville soup, this bowl of pho did not exhibit the same thermal properties, and did lose a significant amount of temperature after the addition of a smaller serving of bean sprouts. I don’t know if this was soup, or possibly even crockery related. Though the serving of bean sprouts and Thai basil was relatively small compared to their sister restaurant, I should count myself lucky, as the patrons on the table next to us did not get any with their pho as the restaurant had run out by the time they had ordered (to be fair, they walked in half an hour before closing.) Personally I would’ve chosen something else, as I think the bean sprouts are some of the best parts of a good bowl of pho. Other things to mention here are that I thought that the beef ball was actually better in Campsie than in Marrickville, which really begs the question of why, and is it just my imagination, because surely they would have the same supplier? I guess a day-to-day variation rather than an inter-branch variation could also be the cause here, but there was not even a week between eatings at the two restaurants.

Taking a look at the meat specifically, I think that this bowl of pho was actually extremely generous in the quality and quantity of rare beef, brisket, balls, tripe (omasum), and tendon, with more than enough of all to go around. It did feature the interesting addition of just a slab of fat from the brisket, but I can’t complain about it because my partner actually enjoyed this.

Capitalising on Ha Noi Quan Campsie’s vast Vietnamese menu we had the shaking beef with tomato rice ($17), which was really good. The black pepper flavoured beef cubes were super tender, and well cut in a way that limited the presence of any difficult to chew bits. This dish was also the best tomato rice I’ve had in my entire life, which I guess is a big statement to make but I don’t think I’ve enjoyed it this thoroughly anywhere else. (Readers should take note that this meal was consumed at 8:30PM, and prior to that my total oral intake for the day consisted of two soy flat whites (flats white?), 30g of whey protein isolate, 15g of psyllium husk, and a bunch of water.). I also never knew, but found out today, that there was egg in tomato rice, but I suspect that it was yolk used to both flavour and colour the rice. Super umami, and I couldn’t stop eating it.

The grilled pork and hanoi spring rolls with vermicelli ($17 – Bun thit nuong va cha nem) was pretty good. In particular the spring rolls were super cripsy with a very umami prawn and pork filling, whilst the grilled pork was fine but nothing to write home about. If I had my time again, I might’ve ordered the nem by themselves, as our late neighbours did.

OTHER THOUGHTS. Pho Ha Noi Campsie is different to the Marrickville store in many ways. It has a much larger physical footprint, is much more elaborately decorated, and has a broader menu. Even the menu items that are shared between the two outlets show significant variation. While Pho Ha Noi Quan Marrickville is a very pho and noodle soup focused, small “dive restaurant” (am I coining that term right now?), The Campsie store is a much more formal setting.

Whilst writing this review I took notice of a Pho Pasteur branded plate as seen in the photo of the pho. I wonder if that has something to do with it.

Ha Noi Quan Campsie
94 Beamish St, Campsie NSW 2194
(02) 9787 2707

Categories
Vietnamese

Got Pho – Carlingford NSW Restaurant Review

The promise and threat of Got Pho’s wagyu beef pho had loomed in my mind for a long time, and though it was not bad, I don’t think it really lived up to the price point or my hungry expectations.

The Phở Dặc Biệt ($26.50 pictured including $8 for the addition of some rare wagyu beef) was a modestly sized bowl of rare beef, brisket, and balls, with no mention anywhere of the possibility of adding even more special ingredients like tendon and tripe. The meat quantity and quality were both good, though at $26.50 inclusive of extra beef it was hard to justify for the price. I enjoyed the rich flavour of the soup, though had particular issue with the temperature, as it was served relatively warm but not hot enough to adequately heat up the bean sprouts and herbs that were delivered to us separately after we had to ask for them. Problematically we also didn’t know that the the wagyu beef was an $8 addition rather than a $5 addition, as the marker that had changed it from an extra $5 to an extra $8 on our menu had been rubbed off.

We had to ask for this. I don’t know if this is a standard thing or if it was just an oversight in our case.

The pork chop broken rice ($18.50) we were even less enthused about. The pork chop itself was a bit on the thinner side, and therefore drier than recent comparisons like at Ngoodle in Ashfield. The egg, whilst done very well and runny, was plagued by the fact that it had multiple tiny eggshell fragments in it which really made the texture quite unpleasant.

The hot chicken wings (6 for $15) were quite yummy, if ambitiously priced. They were nice and crispy, quite juicy, and also quite spicy. The pickles served alongside them were also very good to temper some of the spice, but I can’t see myself routinely wanting to pay this much for six wings.

OVERALL COMMENT I had high expectations and was ultimately honestly quite disappointed. They seemed super accommodating to a diverse population of patrons, and indeed we did see one large gathering where white kids happily ate their KFC on the same table as their parents’ pho, but issues with shell in the egg, as well as the general price to quality ratio of the food don’t make me want to go back.

And how much can it cost to reprint your menu, or at least properly alter the prices on them when prices change? Surely it’s worth avoiding the confusion? (You will note that the upgrade to wagyu beef option has also suffered an attempt of having its price changed on the menu)

Categories
Vietnamese

Phở cây đa (Pho Cafe) – Bankstown NSW Restaurant Review

It’s not immediately obvious to casual readers of this blog, but I’ve actually been kind of burnt out of writing this and this is my first entry in six months. There’s a huge backlog, and every day that passes with the photos on my phone the memory of each meal becomes fainter and fainter.

That said, I have been able to work up the spoons to describe this solid pho I had in Bankstown today after a five star plastics clinic appointment (and overall patient experience from the moment my cat bit me to now – I made sure that adequate and effusive shout outs were made to all the registrars and residents involved in the case on the official patient feedback form) at Auburn Hospital.

This Pho Dac Biet ($20) was on the more expensive side of things, but had a great depth and richness of flavour to the broth, and was brimming with all the requisite meat and meat products including tripe, tendon, rare beef, brisket, beef ball, and bone. This was a far cry from those fake special phos where they mix up rare beef, brisket, and beef balls and call it a day, this was a real special pho, and really good. The serving size was ample, and importantly had ample hotness to warm up all of the herbs and bean sprouts that I stashed within it.

This was a quality bowl at a high price, one of the only offerings on their limited English menu laminated and stuck to the wall next to my table. There were multiple other non-pho menus in non-English languages throughout the restaurant, but for me, this was enough.

To their credit, card was accepted with no surcharge.

Phở cây đa (Pho Cafe)
92 Bankstown City Plaza, Bankstown NSW 2200
(02) 8102 5968

Categories
Vietnamese

Pho Ha Noi Quan – Marrickville NSW Restaurant Review

I’m glad, after suffering at the hands of numerous recent misses as well as the recent though delayed news of the loss of Parramatta favourite Lee Chef that we found a place like Pho Ha Noi Quan to fill the pho shaped hole in our lives.

The combination beef pho ($18) was an excellent triumph in comparison to other recent contenders, especially our recent expensive bowl from Got Pho in Carlingford. Two good things stood out about this Phở Dặc Biệt. First was the fact that this bowl of special beef pho was actually special, featuring a full complement of rare beef, brisket, balls, tripe, and tendon, rather than just the mix of beef, brisket and balls that seem to be more universally palatable. The presence of bits that weren’t strictly meat was something that I missed from Lee Chef as well as multiple other phos we’ve had recently, and the melt-in-your-mouth gelatinous texture of the beef tendon as well as the crunchy omasum were definitely most pleasurable and welcome. The other excellent quality of this particular bowl in comparison with others was its sheer thermal mass. This was a large serving (single size only) with a large volume of high temperature liquid, which meant that the soup was able to heat up all of the large volume of bean sprouts and Thai basil whilst retaining good warmth and open flavours of the broth. My only complaints about this bowl of pho are that I did not love the balls (though my partner gladly ate the vast majority of them), and I thought the soup was on the saltier side of the spectrum. Otherwise a job well done.

The pork chop noodle soup ($18) was a rice noodle soup in a rich chicken-based broth, a little oilier and probably a little saltier than the beef pho, and served with some bok choy mixed into the soup. The pork chop was served sliced on the side, fried with a bit of fish sauce flavour. My partner purposely sabotagued this review by giving me only lean bits of pork, which was not great for the taste and texture but ultimately better for me in my day two post laparoscopic cholecystectomy state. I didn’t love it, but apparently there were some fatty and juicy bits of pork that she had kept from me (for my own good).

I did not know about these green garlics, which challenged and scared me.

OVERALL I thought this was a very decent bowl of pho that I would like to have again.

Pho Ha Noi Quan Marrickville
346B Illawarra Rd, Marrickville NSW 2204
(02) 8018 4928

Categories
Vietnamese

Pho PhD – Marrickville NSW Restaurant Review

Beloved Marrickville Vietnamese restaurant Pho PhD didn’t blow my mind, and that’s OK.

The Pho Beef Special ($19) was absolutely reasonable, but not the best I’ve ever had. The serving size was actually quite large, even for the regular serving, but I didn’t feel as wowed as I have been at some restaurants by the complexity of their beef balls. I am spoiled by 2 Foodies, which to date is still my favourite pho, even though I understand it’s not the most traditional rendition out there. Now there’s a place I would award a PhD to in terms of original research and a genuine contribution to mankind’s understanding of the world around us.

This Crispy Chicken with Tomato Rice ($18.50) was pretty good, no complaints from me. It has an adequately crispy skin with a moist interior, I don’t necessarily think that Sydney has an absolute crispy skin chicken king.

This Lemongrass Pork Chop ($8) was the best thing I had of the night, very well priced, and well flavoured. You save a considerable amount of money if you just order the pork chop without the rice, and we already had plenty of rice from the crispy skin chicken and tomato rice dish to go around. Yum.

OVERALL THOUGHTS
Pho PhD is a very busy eatery, seemingly popular with the inner-West late 20s crowd, as we happened to run into (and successfully avoid eye contac with0 someone we went to high school with. Their food was not mind blowing, but of a reasonable staple quality. Personally given the wide range of Vietnamese restaurants in Marrickville that I’ve yet to try, I think I will eat around before I think about going back.

Pho PhD Vietnamese Restaurant
260 Marrickville Rd, Marrickville NSW 2204
(02) 9090 2869