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  • I've probably been to dozens and dozens of Pho (fa) joints in my life, and at least 5 different Pho 88 locations including Dixie/Dundas (est. 1989), Yonge/Shep, Dundas/Spadina and more recently Warden/Steeles. In my opinion the success of pho lies in the broth. The noodles and meat always have relevance, but if the broth isn't bang-on, fuggetaboutit. A delicious bowl of Pho is not a meal you can whip up at home on your lunch break. The broth is composed of meat bones and delicious spices taking hours and hours of simmering to complete. The noodles are typically Banh Pho, the same rice noodles I and most purchase to make Pad Thai. Typical condiments and garnishes are hoisin sauce, sriracha, chili oil, basil, lime and bean sprouts. I am not the biggest fan of sriracha so I typically use just a tiny spoon or two of the oil from the bowl of chili. Common apps which I consume are their deep fried to sh!t spring rolls, as well as the cold shrimp rolls stuffed with shrimp, vermicelli, and some veg rolled in a rice paper. It's all about texture here. The menu at Pho 88 is rather gi-normous. They have many rice, vermicelli, and thai/viet dishes. I ONLY eat Pho and spring rolls from there, but I've heard the other food is solid. Back in the day I use to get the mother combination of steak, flank, fatty flank, rare & well done beef, tendon and tripe XL w/ double meat. Be warned if you order the XL you'll be tempted to take the bowl home to use as a flower pot, it is huge. These days my L bowl usually consists of simply rare & well done beef, or rare well done flank & tendon...Bang-on. Ideal Order West 88 Deep Fried Spring Rolls Cold Shrimp Rolls Rare & Well done Beef Pho Hong Kong Style Tea (cold) Fried Banana w/ Honey & Sesame Seeds
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