Pho Minh - Best Pho in Adelaide. Hands down

Okay, a little context if I may.  My parents are Vietnamese.  And, if there was one dish the Vietnamese have contributed to the culinary world, that has also been widely recognised and renowned, it has got to be pho (pronounced with an elongated, soft 'o').  Loosly translated, and at its very core, it is best described as Beef Noodle Soup.  There are many different variations, and even some made from chicken broth (Pho ga) (which in my entire 28 years of existence, has never graced my lips). 

It's a deceptively simple dish, comprised of the following components:
- Beef soup broth
- Fresh herbs and bean sprouts
- The rice noodle (pho)
- Thin slices of beef, beef tripe, beef tendons

The key component, is the broth.  Without it, the pho is nothing.  It should be almost perfectly clear, yet devastatingly complex.  Not something that is able to be accomplished in any less than 8 hours and a very difficult concept to understand as an impatient youth (I'd consistently pester my mother..."Is it ready yet?").  It's a simple broth, comprised of some straight forward ingredients (beef soup bones, spices, onions) and really is the heart of the dish.

I've eaten Pho all throughout my life.  My mother made it with meticulous care from a recipie which her mother had passed down to her many years ago.  I have vivid memories of going to brunch with my father for a warm bowl and him ordering the 'Xe Lua' (XL - or Extra Large bowl)!  Translated to english this means "I'll have the Steam Train", and as you can see the 2 letters symbolised the X-L.  :)  Not exactly a gut bustingly funny joke, but it's funny how you remember the little things.  I've travelled to Vietnam with my folks to visit family and have had some of the best tasting pho of my life there.  It really is a dish which I have grown up with and is a large part of my life. 

There are plenty of pho places around Adelaide and you can certainly find a perfectly adequate bowl pretty much all across Adelaide with little travelling time.  A few notable places in Chinatown, and theres a place on Kensington road which is also quite good.  But if you venture a little out of the city, towards a traditionally largely Vietnamese populated area around Hanson Road in Kilkenny/Mansfield Park, the options are endless.  All of them in my opinion are on a different level to the others across Adelaide.  Try Pho Van, Pho Ba Ria 2, Pho 75, or Pho Khang.  You will be in love.  And then, once you've tried them all...come to Pho Minh at:
86 Wilson St
Mansfield Park, SA 5012
Next to the parks community centre
Much like the rest of these places, Pho Minh is not about fine dining.  It's quick, cheap and amazing quality.  Just dont go in expecting white linen and silver service....

Walking through the doors, we grab a table and sit down.  The key items are all lined up in a self service fashion on our table.  Some tissue boxes, toothpicks, Sriracha sauce (http://en.wikipedia.org/wiki/Sriracha_sauce), hoi-sin sauce, some soy and some fish sauce, as well as the container of utensils. Everything you need and nothing you don't.

We order our usual (which I can highly recommend, for the very reason it is our 'usual'): Pho dui bo.  This is essentially pho with beef tail meat which has been slow braised until it is tender and succulent.  I order a salted lemon drink (another usual) however am advised that they are sold out for the day.  Hot tea it is.

Within moments of taking out order, the plate of fresh vegetables and sides arrives.  A plate of semi cooked Bean sprouts (you complete the cooking process when you put them into the pho later), fresh coriander, thai basil, fresh chillies, and brown onions which has been soaked in vinegar for a while to soften their 'sting'.
A moment or so after this, one of my favourite parts

of the Pho Minh experience arrives.  Their chilli Jam/paste which is just the perfect condiment to a steaming bowl of pho.  I love this stuff.  Just the right level of heat and garlic.  It's amazing and ranks right up there alongside the Chilli Jam from Dumpling King (which I consistently wax lyrical about).  Unfortunately, I don't think they sell it seperately, otherwise the pantry would be packed to the brim. 

The Pho comes out not long after this.  I make myself a small side dipping bowl consisting of:

- Hoi sin sauce

- the chilli jam
- some fresh chilli

It's time to dig in.  Let me ask anyone who is looking to eat Pho, please try the broth before commencing to season it.

Just take a moment to sample the pure, simple and deep flavours of the broth. I take my first mouthful.  It's sublime.  Just like everytime I come here, it's an almost perfect concoction which reminds me of all the times I'd experienced the same flavours throughout my life.  It's funny how you associate certain foods with some of the most important memories you had growing up. 

The noodles and beef tails were great.  I ate every piece.  I finished the meal, paid the bill and walked out of there feeling satisfied, fulfilled and increasingly nostalgic.  Maybe it's the prospect of moving away from Adelaide (which I am potentially doing in a few months), perhaps I'm reaching that point in my life where family (both existing and starting my own) are becoming a larger factor in my life. I'm not exactly sure what it is, but I do know that for me....whenever I'm after the best Pho in Adelaide, and I'm looking to catch up with my folks, Pho Minh has never let me down.  Order the 'Steam Train'. I dare you. 

Until next time, keep on eating,
Moe V.

4 / 5 Chillies