Every town, city, village, strip mall, hole in the ground in SoCal has pho. There may be more pho than people.
With great amounts of pho comes great responsibility. Pho needs to be philtered, and it's hard to know which side of the sieve Pho Ha Plus would stay.
No complaints about any of the food. The starters are plenty fresh, and the Fresh Rolls have enough good shrimp stuffed inside to go around.
The Egg Rolls are fried in an oil that doesn't taste old, and the shredded carrots and cabbage cast are cooked but not too mushy.
The deep fried Bean Curd is fun, like a sandwich in a bean curd bag, stuffed full of shrimp-fish-cake.
The Pho is pretty textbook. Beefy broth that could be a little more beefy, brisket and steak that could be a little more tender, and soft circles of tendon that could be a little more tendon. A balanced, satisfying, middle-of-the-road kind of pho, hardly memorable but good enough for a craving.
Bun with Chargrilled Pork is probably the better dish. The pork is tender and thin, vermicelli in a softer, almost-gelatinous texture, drizzled with fish sauce.
Not winning any awards, and Pho Ha Plus does seem to lack the plus. But no minuses either, and then there's the food dessert of Diamond Bar... The pho ha can be an ah-ha if you're trying to curb a craving...and you're stuck in Diamond Bar.
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