Pho the love of beef noodles


Customers can harvest fresh basil leaves from plants at the restaurant’s wall of herbs. — Photos: GLENN GUAN/The Star

WHAT makes a good bowl of beef noodle soup depends a lot on the ingredients used for the broth.

It must have a rich, beefy taste but at the same time complement the meat and noodles without leaving an overpowering aftertaste.

The Beef Pho from An Viet Restaurant ticks all the right boxes, which is why people come back for more.

The restaurant’s latest Beefiest Pho You’d Love promotion showcases a three-course meal with a selection of hot or cold lemongrass ginger beverage.

Customers will be treated to an appetiser tasting platter, a bowl of beef pho and Vietffogato for dessert.

The tasting platter includes fresh spring rolls, fried spring rolls, rice paper with green mango salad and sugar cane prawn.

The crispy fried spring rolls were a delight without the overly strong flavour of basil.

When it comes to spring rolls, the ones here were perfectly balanced in terms of flavour.

The Vietnamese beef noodle special is served with premium raw beef ribeye slices, beef brisket, tripe, tendon and beef balls.The Vietnamese beef noodle special is served with premium raw beef ribeye slices, beef brisket, tripe, tendon and beef balls.

Minced prawn and pork are wrapped tightly around a sugarcane skewer, then deep-fried to seal in the flavours. It was simply appetising.

The bonus to this dish is being able to chew on the sugarcane after taking off all that meaty goodness.

Customers can choose between the Vietnamese Beef Noodle Special, Vietnamese Raw Beef and Beef Brisket Noodle Soup or Vietnamese Raw Beef and Beef Ball Noodle Soup.

The Vietnamese beef noodle special is served with premium raw beef rib-eye slices, beef brisket, honeycomb-like tripe, tendon and handmade beef balls while the other two variants have rib-eye slices with beef brisket and rib-eye slice with beef balls, respectively.

Raw beef slices, placed on the noodles, get cooked instantly when piping hot soup is poured over.

Restaurant co-founder Caren Poon said the soup consisted of different bone parts which help inject flavour.

“The bone marrow lends delicate sweetness to the soup while the neck bone which usually has chunks of meat on it, helps boost the overall taste.

“To give the soup a nice aroma, onions and ginger are stir-fried and added in, ” she said.

Other dishes in the menu include Hanoian Style Grilled Pork with Vermicelli.Other dishes in the menu include Hanoian Style Grilled Pork with Vermicelli.

This is evidenced in its exquisite taste and depth of flavour.

The beef balls are made from beef knuckle meat and a mix of garlic, shallots, beef fat, black pepper, fish sauce and ginger.

Such a combination gives it that tender texture, oozing with beefy goodness.

The meal ends with Vietffogato, a mixture of Vietnam Trung Nguyen Grade 5 coffee, coconut milk and coconut ice cream.

This dessert presents thick, creamy sweetness from the coconut milk while shreds of coconut in the ice cream give texture.

Customers can also harvest fresh basil leaves from plants at the restaurant’s wall of herbs and an assortment of condiments are available at the spice bar to go with the food.

The Beefiest Pho You’d Love promotion is available until Sept 15.

On Tuesdays, An Viet Restaurant offers a 10% discount for non-members for beef pho as well as 15% and 25% for orders of two and three bowls, respectively.

Members enjoy up to 50% for three orders.

The Vietffogato is a mixture of Vietnamese coffee, coconut milk, and coconut ice cream.The Vietffogato is a mixture of Vietnamese coffee, coconut milk, and coconut ice cream.

An Viet is also located at Gardens Mall, Mid Valley in Kuala Lumpur and Sunway Pyramid in Subang Jaya as well as Gurney Plaza in Penang.

The restaurant was opened in November 2015 with the desire to promote zero wastage.

Poon thought that Vietnamese cuisine was a great platform to promote zero wastage as its cooking method ensured every part of the plant or animal was used to make a dish flavourful while reducing food waste.

“For example, we do not throw away old kangkung stems the way many people do because of its tough texture. We cut it up and add into the noodle soup for more punch and flavour, while pomelo skin is used in desserts, ” she said.

An Viet, which means “Eat Viet”, is a casual dining restaurant that stays true to a key characteristic of traditional Vietnamese cooking, which uses only the freshest premium ingredients and allows its natural flavours to shine through.

“To promote awareness on reducing food wastage, we have different portions for customers to choose from.

“Small eaters can choose the smallest bowl of noodles which is 100g and should they find it not filling enough, they can opt to top up with no additional charges.

“For every finished meal, 10sen will be donated to Food Aid Foundation and we have donated about RM70,000 to date, ” said Poon.

AN VIET RESTAURANT, LG-02, Paradigm Mall, 1, Jalan SS 7/26a, SS 7, Petaling Jaya. (Tel: 03-7661 2844) Business hours: 11am to 10pm (weekdays and Saturdays), 10am to 10pm (Sundays). Non-halal.

This is the writer’s personal observation and is not an endorsement by StarMetro.

Article type: metered
User Type: anonymous web
User Status:
Campaign ID: 46
Cxense type: free
User access status: 3
   

Next In Eating Out

Exquisite fish dishes to thrill all
Veggie buffet highlights flavours of India
Set menus highlight local heritage, giving back to needy
Aromatic bubur lambuk stands out
Traditional meals beckon down south
Traditional fare sure to bring joy
Bazaar-style buffet dishes for takeaway
Sample traditional delights in Putrajaya and Kuantan
Classic Malay dishes and more
East and west rendition of durian

Stories You'll Enjoy


Vouchers