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| - My Baes and I eat Pho at least once a week throughout Mississauga. We find the Pho Restos in West Sauga mediocre at best and are always on the lookout for something new to try. So, as usual, I find myself Yelping and come across I Love Pho. With a Yelp classification of Hot and New?!
Well it is Sunday (Phoday) so I say to Bae Mamy that after shopping we be having a late lunch at I Love Pho. We arrive at approx two o'clock. The Resto is at thirty percent capacity. Nicely furnished. Clean. A cozy restaurant.
Order: two Pho -Well Done Beef, one small Cha Gio and one Broken Rice Grilled Chicken/Pork, steamed and fried egg shredded pork entree. Plus an extra Grilled Pork Chop to wash it all down with.
Pho- Well Done Beef. I always start with the broth of the Pho. Hmmmm. Relatively clear and clean in appearance. Taste: not to salty, not too fish saucy, not to sweet, not to too weak in flavour but good to say the least. Lol. The rice noodles are thin. That is new to me. Now I am not the type to add anything to my Pho except basil, sprouts, lime and one slightly bruised chilli pepper and that long narrow green leaf. Someone tell me what that leaf is. I remember buying it from B Trust but can't remember the name of it!?!?!!! I mix everything and re taste the broth. I found it to be a bit weak but still good. The Well Done beef reeled the dish in. Tender lightly fatty thinly sliced beef goodness. The Restos use of thin rice noodles was a nice touch.
Now to the Broken Rice Entree. The grilled chicken and pork. OMGoodness. Deliciousness. It is a must order. Only issue is that I wish the piece of Chicken and pork was bigger. Glad I ordered the extra piece of Grilled Pork. Steamed egg was delicious. Chopped that fried egg and runny yolk into the broken rice, add the Nuoc Cham (fish sauce) Sirrach and Hoisin - BOOM!!!!!!!! We all share and take turns with each other's plates.
Lastly the Cha Gio aka Deep Fried Spring Rolls. Most Viet Restos give you this oil drenched mess however, I Love Pho's Cha Gio was nothing near oily. It was really delicious. Crispy and virtually oil free. I even tried eating it Korean Style by wrapping one piece with the plate garnish, lettuce leaf, and stuffing it with the other plate garnish, noodles and the pickled radish/carrot. Topped it all with Sirrach and Nuoc ,,, Ssam anyone? Someone tell me if the Vietnamese or anybody else rock it like that too. Is there a Vietnamese Dish similar to Ssam? Ohya, clean cozy washrooms. Lol. Peace out Yelpers.
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