I went in Pho Chu The with high expectations, since it is known to serve the best pho in Melbourne. First impressions were good, the restaurant, although small, was neatly spaced out without being overly cramped.
The selection of condiments placed on every single table also seemed promising, especially with the addition of fresh chilli.
|Three Colour Drink – $3|
I ordered a three colour drink to start off the meal with, although this actually came after the pho was served. The ice was nicely crushed so that they melted quickly, and there was an abundance of red beans, aka my fave (it’s actually the green mung bean, but this version of the drink didn’t have it T_T). The red jelly bits were a bit clumpy though.
|Special Beef – $9.00|
I ordered the special beef, and the assortment of toppings seemed to be more versatile than usual. There was the usual tendon, tripe, beef balls, raw beef, and there were also beef fat (?), which I don’t think I’ve seen served anywhere else. The rice noodles were stretchier than usual, and the stock was full of flavour.
|Chicken, Giblet and Liver – $9.00|
The chicken stock was milder in flavour in comparison to the beef, but was still very pleasant. There was more slivers of onion served on top, and added a sweetness to the stock. On a side note, the plate of Vietnamese mint and bean shoots served with the pho was fresher than your typical pho restaurant.
Although the chairs made scratchy noises, and the toilet definitely isn’t the cleanest one around, Pho Chu The does serve up pho that’s above par, not sure if it’s the best pho in Melbourne, but it’s definitely a strong contender.