My review of Pho Saigon, a Pho restaurant in Itaewon runs today in the Korea Times. You can read it here.

Pho restaurants are a big dining trend in Seoul. Koreans are noodle fans, however authenticity isn’t necessarily observed.

Pho Saigon

What the pho?

To start, lemons replace limes; integral fragrant herbs like that basil and cilantro are missing. I am willing to bet that the broth is not made from scratch with star anise and other spices. C’est la vie. It is still good, just don’t come with fond memories of your backpacker’s holiday in Viet Nam where all you did was slurp noodles by the roadside.

Another Korean twist is the addition of the pickled radish damuji in the fresh spring rolls, a surprise that did not delight. Other fusion ingredients would include imitation crab and pineapple. eh.

Fresh Wrap

Happily the Vietnamese Coffee remains as rich and syrupy as a melted coffee ice-pop (candy, icicle).

Vegetarians, you can do ok here. The soup is off, but in its place take in the Mixed rice noodles (bibim noodles). A preasent mix of freshly cut veggies and noodles lighlty dressed with sesame oil. Spicy red sauce arrives on the side.

Vietnam style mixed rice noodles

So when all these problems plague every pho restaurant in town how do you pick? The two major chains, Pho Bay and Pho Bao are fine, a touch sterile, paper place mats, servers running about the restaurant. Pho Saigon is within walking distance from my house, and is run by a lovely couple. I’m thinking of imparting some guerilla consulting next time I dine. I will simple leave, in my place, a bag of limes and cilantro and a note saying, “try this please”.

Pho Saigon
Opposite the Capital Hotel
Open Mon-Sat 11:30-10:00pm

Articles, Recent |