Nothing says comfort more than a steaming bowl of Vietnam's most famous culinary export pho, and the outskirt Brisbane suburb of Teneriffe is where beloved hole-in-the-wall Phat Pho calls home. A modern and modest interior this quaint small dining hotspot is where locals can sample the famous beef or chicken soup amongst other regional delights like banh mi thit and rice paper rolls.
Our broth is simmered for five hours, with special Vietnamese spices, Hong uses methods, techniques and ingredients, passed on to her by her mother while growing up on the island of Phu Quoc, South Vietnam. All remain a secret, but make the soup phat, meaning pretty hot and tempting. Served in a large bowl with fresh pho rice noodle, thinly sliced tender flank steak, beef balls, and topped off with fresh basil, bean sprouts, sliced onion, shallots & lime. Best eaten with chilli & hoisin sauce.
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