The more satisfied

Recently, a quality Vietnamese restaurant called Vietnamese PHO was discovered in an estate shopping mall in Tseung Kwan O.


Typical green with gray style, you can tell at a glance that it is a place to eat Vietnamese noodles. Of course, in addition to Pho, there are many options here, such as Vietnamese French bread, and various small dishes.


Today, the three of us came for a late lunch~


Personally, I always think that when you come to such a place, beef river is a must-eat, so I ordered the beef tail noodles and raw beef river. Both will be injected with beef bone broth in front of customers, their own habit will eat a sip, fresh and delicious, beef tail is also plentiful.


Raw beef river, using beautiful rib eye / beef fillet, then with beef balls, and a large amount of spring onions, gently boil the beef in the just injected beef bone soup a few times, tender and fragrant meat, plus full of onion flavor, love to eat rice noodles friends must not miss.


Another favorite is the Vietnamese French bread, the body of the bread is very crispy, not afraid of hard, the filling of the pork chop is also loose, the liver sauce is sweet, combined with pickled carrot threads, refreshing and delicious.


Someone said they wanted butter chicken wings, I'm happy to accompany them. Crispy chicken skin, tender chicken, every bite is full of butter flavor, super evil.


Ordered two more side dishes, pork hands and prawns were served on the pot. First of all, I would like to praise the prawns. They are already beautiful goods. The meat is crisp and bouncy. The prawns also have a lot of lamb, and this method is quite tasty, unbeatable.


The portion of pork knuckle is very large, the meat is not rough, and the skin of pork knuckle is rich and tender. It's great with white rice.


Sip a cup of drip coffee leisurely, so full that you almost don't have to eat dinner.


Restaurant information:
Vietnamese style PHO front
Shop G05, G/F, Hai Tin Chin Plaza, 28 Tong Chun Street, Tseung Kwan O
#foodphotography#food guide

Post by Fabrice 嚐味 | Apr 25, 2025

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