The first Pho was opened in 2005 by Stephen and Juliette Wall after they visited Vietnam and fell in love with the food. Since then Pho has grown, but this ever successful restaurant serves great value and healthy Vietnamese street food that is always cooked fresh daily (no central kitchens!). We visited Pho in Trinity Leeds.
To start our meal we tasted a couple of fresh juices from Pho - one was spinach, cucumber, pear & lemon AKA the green detox, the other was pineapple, apple & mint. Both were fresh and delicious. My favourite was the green detox as I loved the cucumber flavour, and thought it really went well with the spicy dishes served by Pho.
Check out the spread of dishes that we ordered... including crispy pork spring rolls, a tofu rice bowl, chicken pho, fresh papaya salad served with prawn crackers, and one of my favourite dishes - fresh spicy salad rolls with enoki mushrooms, peppers, chilli & herbs. These slightly hot, crispy and super healthy rolls were served with nuoc cham and peanut sauce- for me, the peanut sauce was the best pairing, simply delicious!
Taking a closer look at the crispy pork spring rolls you can literally see the crunch! The coating of the rolls stayed crunchy even when dipped in the delicious peanut sauce. Wrapping the spring rolls in salad leaves (as is traditional) helped to add some freshness to these little bites of deliciousness, as well as ensuring the crunch was maintained.
Up close and personal with the seriously big bowl of chicken pho....
Phở, (pronounced fuh) is the Vietnamese national dish; an aromatic, healthy & delicious rice noodle soup served with a side plate of fresh herbs to add as you please. The addition of these herbs & table condiments is an essential part of eating phở & adds another dimension to the dish. We think it’s the best noodle soup in the world!
We opted for the ‘Spicy Green’ chicken pho which included morning glory, green beans, pak choi, fresh lime & Thai basil all in a spicy broth. The dish was warming, refreshing, filling and delicious. We loved the soft chicken and how it contrasted with the crunch of the vegetables. The broth was like a dish in itself, full of flavour and rich in spice. So yum.
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