[CLOSED] Pho Hanh Delights

Special beef pho, with all the nice sliced beef, brisket and beef ball. There is even a raw egg which you can stir in or eat it raw whole as I did. The stock is a little too busy with the flavours, but perhaps it's my recent preference of pho ga (chicken) over pho bo (beef). 4 star pho, not bad by singapore standard. Still missing my Melbourne bowl of pho ga dac biet.

Pho Hanh focuses on unpretentious, flavourful, comforting, Vietnamese food. This unassuming restaurant along Joo Chiat with a humble storefront and decor whips up some great classics. Go for the Special Beef Noodle Soup ($7) - a light soup with robust flavours, filled with generous servings of sliced beef, beef balls and brisket. Also try their Lot Lot Roll with Fried Beef (a simplified version of Bò lá lốt), fried beef wrapped in fragrant herbal betel leaf, a nice treat.

Sure, the taste and presentation might not as polished as known restaurants outside. But the stock was light yet full-flavoured. Reasonably priced and included with generous portions of beef slices, brisket and balls.
Review http://danielfooddiary.com/2014/08/01/phohanhdelights/

Full flavoured with a natural beefy taste, this is my new no. 1 choice for Vietnamese beef pho in Singapore. It doesn't have the sugary sweetness that marks Long Phung's version but neither is it mild and boring.
At $7 per bowl, I feel they are quite generous with the sliced cooked beef, beef brisket and beef balls as well.

The rice paper skin of their spring rolls is the thinnest I've ever seen. Highly translucent, it's also stretchier which makes it slightly chewy. The refreshing filling consists of slices of pork and prawn, rice stick noodles, raw beansprouts, mint leaves and basil. Personally, I'd order this anytime over fried spring rolls. So much healthier!

Cute name. My initial guess was that it got the moniker from the generous amount of lean beef strips, chopped water chestnut, onions and garlic stuffed inside. But on further investigation (thank you google), I learned that it's a simplified version of "Bò lá lốt", which is what this traditional Vietnamese dish is called.
Wrapped in wild betel leaf, every bite of the rolls flooded my sense of smell and taste with a strong and distinct herbal fragrance and flavour. Accompanying the rolls were plain, dry rice noodles, sliced cucumber and pickled strips of carrot and radish to help rebalance the palate.
Even if you don't live in the Joo Chiat area, it's worth making a trip down just to try this unique Vietnamese dish.