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Target 2: Hai Phong
Address: 1246 Kingsway (map)
Phone: 604-872-3828
Menu: Page 1; Page 2; Page 3
Price: $5.00 small pho; $5.75 large
Condiments Photo

Visit date: December 2nd, 2006
Visit time: 5:30 PM

–ratings–

Jason’s ratings (#12 rare beef, beef brisket and tendon) –

Broth: 9/10
Beef: 7.5/10
Noodle: 8.5/10
Condiments: 9/10
Other factors (service, atmosphere, etc): 7/10

Jason’s total: 8.2/10

Dan’s ratings (#5 rare beef and brisket) –

Broth: 8/10
Beef: 7/10
Noodle: 8/10
Condiments: 9/10
Other factors: 7/10

Dan’s total: 7.8/10

Total Score (averaged across both raters, all variables) = 8/10
Quality per dollar (based on large pho) = 1.39/$
—

Description from Jason:

What a difference a week makes.

After the Phodown got off to a disappointing start earlier this week, I was starting to doubt this whole Phodown idea. There’s only so much mediocre pho one can consume, and I was not looking forward to testing my limits. Thanks to Hai Phong, I have a new conundrum, and contrary to popular opinion it’s not thinking of a better word than conundrum. In fact, I’m worried that it can only go downhill from here.

Hai Phong takes a more traditional approach to the pho joint milieu (think gritty asceticism). I’m not saying there’s anything wrong with that – it’s what I expect and an atmosphere I actually find quite charming. I was also glad to see the condiment tray when it came out, full of crisp bean sprouts (decidedly unsteamed), verdant basil, limes and red chilies. All tables were also fitted with a smoky chili oil and a chili paste (tasted like sambal olek), as well as a dispenser for both spoons and little bowls. The little bowl dispenser is a rare touch, but a very welcomed one. I love to combine the hoisin and siracha sauces in them to dip my beef and noodles in. Most pho places will provide one of if you ask, but oftentimes I can’t be bothered.

The pho, you ask? Brilliant. The broth’s flavor was rich and beefy, but it could have perhaps done with a little more cooking, hence my nine point rating. The seasoning was pretty much spot on, resulting in an aromatic pho, redolent of star anise, and a sweeter flavor than usual. I’d wager that a few of the ingredients in five spice made an appearance. The combination, surely a family recipe, should be closely guarded as it came together very well. The broth was accompanied by the correct portion of noodles (although perhaps a bit gummy), as well as a generous portion of rare beef, fatty brisket, and tendon. The beef was fine, but it had that taste of refrigeration, which indicates it wasn’t quite as fresh as it could have been.

In summary, Hai Phong stands up as some of the best pho I’ve had so far in Vancouver. However, the question remains over how well it will compare as the Phodown continues. I, for one, can’t wait to find the answer to this conundrum.