I had attempted to have some lunch at Pho Ca Dao's El Cajon Boulevard location several times. But each attempt had been aborted due to a line of people waiting outside the Restaurant's doors. But recently, after reading Jenne's comments recommending Pho Ca Dao on my Pho Hoa Hiep post, I decided to make another attempt to get through Pho Ca Dao's doors.
For some reason I had thought that Pho Ca Dao was a fairly large restaurant. But after parking I found that Pho Ca Dao shared half of the building with a coin laundry, so the restaurant was actually half the size I thought it was. Now I understand the "lines".
I was silently seated, and ordered the Combination Large Bowl(Dac Biet - $4.95) of Pho. The garnishes quickly arrived, and as Jenne informed me it did contain Ngo Ngai:
Though the quantity of herbs and garnishes was rather small; the Ngo Ngai was very fresh. I tasted a small bit and the peppery-cilantro flavor was quite strong.
The Pho arrived in a large bowl, hot and steaming.
The broth was light brown in color with a large amount of green onions, cilantro, and thin sliced 
onions floating in it. Much like Pho Hoa Hiep, this was a very balanced and well flavored broth, though perhaps a bit richer then the version at the afore mentioned restaurant. The "hits"? The tendon was perfect; as you initially bit into the tendon, it was soft, and the resistance gradually increased as you bit through it. So nicely gelatinous, and yet somewhat smooth, unlike the crunchy, tough, almost inedible tendon that I often encounter. The brisket was also fairly good, though there was too much fat. There was one piece of brisket that belonged in the Guinness Book of World Records. As I unfolded the slice, it extended from one side of the bowl to the other, and almost covered the entire bowl of Pho!
Too much "net-like" fat though. The noodles were the status quo; a large clump in the bottom of the bowl; though it was a very generous amount of noodles. The bowl was lacking in tripe, and the rare steak was dry, flavorless, and tough. I enjoyed this rather substantial bowl of Pho, and would have it again in a heartbeat.
Of course, I had to check out Pho Ca Dao again, and have one of my favorite soups; Bun Bo Hue. I went earlier this Sunday morning and had the Large Bowl of Bun Bo Hue without Blood($5.10):
And before I knew it; this large bowl of bright red red soup arrived at my table. Actually, I could smell the Bun Bo Hue, before I saw it. As I've noted, every version of Bun Bo Hue that I've had has been unique. Versions from Convoy Noodle House and Pho Hoa Hiep included a little dish of fermented shrimp paste and chili oil/paste. In the case of Pho Ca Dao, the shrimp paste and chilies are already in the broth, and I'm not complaining. All that I needed to add was a few squeezes of the lime that was included with the garnishes, to smooth out the flavors.
The garnishes with this Bun Bo Hue included shredded cabbage
which I dip into the well flavored broth and ate. The mint added a touch of sweetness, and I even threw in couple of slices of Jalapeno to take the heat up a bit. This by far was the best Bun Bo Hue broth I've had thus far, the generous amount of spaghetti like noodles were also good, al dente, with a bit of "pull". The pork foot was totally inedible, just rubbery skin and bone, I enjoy a bit more meat. The well done beef was fine, though maybe bit too fatty. The tendon though, was again excellent.
I knew from the first sip of the broth(I always taste the broth before adding anything), that this was the best Bun Bo Hue I've had thus far. Spicy, rich broth, and a generous amount of noodles, made for a satisfying dish. Approach this dish with caution though, if you can't tolerate spicy, or do not care for fermented shrimp/fish sauce, I would order something else.
Pho Ca Dao is worth a try, and the prices are in line with most other Pho restaurants. The portion sizes are good, I left full after each visit. Service is status quo, the norm for Pho restaurants. Thanks for the recommendation Jenne!
Pho Ca Dao
5223 El Cajon Blvd
San Diego, CA 92115
I like the broths at Ca Dao a lot too, but like you mentioned, the consistency of the meat is probably their main drawback. I've had times when their tendon has been really hard too. Still, the soup is delicious, and sometimes I don't care about eating the meat.
It's funny how each of the pho places have their strong points.
Posted by: howie | Sunday, 05 February 2006 at 10:20 PM
Sigh. You make me miss my grandmother's cooking. Every Saturday night at her home would be some kind of Vietnamese speciality...but my favorite evenings were Bun Bo Hue! I'm glad you had a good meal though, the color of the soup looks so rich and satisfying! As for the cabbage? I'm used to putting a large clump in the bottom of the bowl before adding the noodles and pouring the soup on top. Not sure if that's the correct way, but that's what I've been taught!
Posted by: Kathy | Sunday, 05 February 2006 at 10:46 PM
Ha ha, that "loooong" piece of brisket could mean good luck this year! Extra long noodles symbolize "longevity" in Chinese culture (namely for New Year's celebrations), but because it is still the beginning of the year, and it was a noodle dish, I'd say that this means you'll be one lucky fellow this year!
By the way, I showed my beau all my favorite food blogs (your's included), and he gave you an "A+" for pictures!
Posted by: Passionate Eater | Sunday, 05 February 2006 at 11:07 PM
Hi Howie - Funny thing, I had Bun Bo Hue at the Mira Mesa branch, and it was different - too bad I didn't bring my camera - the tendon was lousy too! But the three times at the ECB branch I've had great tendon - and the broth for the Bun Bo Hue is really good - if you can handle the fermented shrimp paste.
Hi Kathy - Thanks, for the instuction - the first time I got cabbage with Bun Bo Hue, I really didn't know what to do. Do you have blood with your Bun Bo Hue?
Hi PE - Geeez, thanks. But there are so many food blogs with excellent photos. The best advice I've ever gotten was from Reid at Ono Kine Grindz...."just point and shoot"! So maybe there'll be alot of brisket for me this year? LOL!
Posted by: Kirk | Sunday, 05 February 2006 at 11:35 PM
That is soooo mean.... I have been exercisingand I am Hungrey. Not Fair! :) :)
Posted by: clare eats | Sunday, 05 February 2006 at 11:39 PM
Hi Kirk,
Wow the food looks good here and so cheap. I'm hungry for some pho now. *sigh*
Posted by: Reid | Monday, 06 February 2006 at 03:00 AM
Wow I have never tried bun bo hue before but your description made me really curious about it. I would hold the blood too I think if I chanced upon a restaurant in Sydney that had it.
Again the noodles seem different to the ones in vietnamese soups here, more like round laksa noodles, rather than thin and flat like pad thai type.
I am so glad you found a great new eatery *rejoice* looks like the queues were worth it.
Posted by: Rachel | Monday, 06 February 2006 at 03:14 AM
Once again, a great post...
By the way, do you "hide" your camera when you are taking pictures? Is anyone (the staff, etc.) put off when you whip your camera out and snap away?
Don't get me wrong, I LOVE your posts and read your blog daily (as you can tell from my post)! Just wondering how you deal with the gawking element as you snap away...
What are you tasting?,
Edna
http://whatareyoutasting.blogspot.com
Posted by: Edna | Monday, 06 February 2006 at 12:41 PM
Hi Kirk. We went to Ca Dao about 3 weeks ago...looked crowded because of the laundry people and it being a Saturday and all, but since the tables are sort of shared, they had a place for two at the end of a table holding another couple and a family of 4.
I thought the cabbage was given with Ga (chicken based pho broths) ...at least it was at Pho Hoa Hiep..
One *other* pho place you may want to try is Bolsaa. Its in the mall across the street from Convoy Noodle House. The fried egg rolls are small, but mostly meat and no fillers and the broths are very rich...(Bo bun hue is $5.50/$6.50) .. I usually crave just a Bun with no broth (salad) with grilled pork and/or egg rolls... and while in that mall, there is always the Tofu House, which is not vegetarian, but Korean..you might like it there...the rice dishes are quite nice- the brown rice is purple and the white rice is pretty much brown.Hahaha! you'll see.
Posted by: Cathy | Monday, 06 February 2006 at 12:52 PM
Hi Clare - Then I guess you've earned your calories!
Hi Reid - Prices are about the norm for San Diego. The Bun Bo Hue was very good.
Hi Edna - I'm very discreet, and almost never use a flash. If someone freaks out, I won't take photos. If I think I'm going to do a post, I try not to go when a restaurant is too busy.
Hi Cathy - Hmmm thanks for the info. But Pho Hoa Hiep serves the cabbage with their Bun Bo Hue - which they say is spicy beef soup...I've been to both Bolsaa(I get a kick over the two 'aa's having lived in LA and frequented Westminster and Bolsa Ave), but not since I started posting. We went to Tofu house just two weeks ago - I enjoy the Bi Bim Bap - they call it rice in hot stone bowl, but it's really dark and so photos don't come out - I love the little basket of eggs they serve on every table! BTW, there's a "hidden" Bun Bo Hue place on ECB, with signage that I just heard about - I'll be chacking that place out soon! Oh, and the Missus enjoys Bun Tom Cha Gio, but usually during the summer!
Posted by: Kirk | Monday, 06 February 2006 at 01:10 PM
Kirk,
Oh this the Bun Bo Hue looks great! The broth...*sigh* :)
Posted by: milgwimper | Monday, 06 February 2006 at 01:30 PM
Hi Mills - Double **sigh**....it was quite good!
Posted by: Kirk | Monday, 06 February 2006 at 01:33 PM
I love pho! We usually go to Saigon on El Cajon Blvd., but I'm always open to new places. Haven't tried bun bo hue yet- I usually get so overwhelmed by the selection at Vietnamese restaurants that I always go back to my old standbys :)
Posted by: Joan | Monday, 06 February 2006 at 07:35 PM
Man, I was craving pho this weekend but I went against my better judgment and ordered a cold bun bo dish. Really a disapoint as I watched my friend slurp of his pho. Then I come to your site and see another reminder of my mistake. uh! Well, looks like I gotta make another trip and do it right.
Posted by: MEalcnetric | Monday, 06 February 2006 at 08:45 PM
Hi Joan - Once you have a "rotation" set, it can be hard to break away. And of course there is the Vietnamese Menu Overload that occurs when trying to determine which of the 250 items to order!
Hi MEalcentric - I'm sure you'll make up for he oversight! Also, I'm looking forward to a recommendation for Bun Bo Hue in OC.
Posted by: Kirk | Tuesday, 07 February 2006 at 12:40 PM
Guess where I am eating this week?
Posted by: Jack | Tuesday, 07 February 2006 at 06:58 PM
Hi Jack - L&L? Ha! LOL!
Posted by: Kirk | Tuesday, 07 February 2006 at 07:00 PM
Well then Kirk, if the broth is worth a double sigh, I am tacking it on as one of the places tro eat if I ever get down there. ;P :)
Posted by: milgwimper | Tuesday, 07 February 2006 at 09:37 PM
Hi Mills - I really like the broth for the Bun Bo Hue, until I find something better that is.....
Posted by: Kirk | Tuesday, 07 February 2006 at 11:05 PM
Kirk, try "Bun Bo Hue Gia Ho" or "Quan Hy" in OC. "Quan Hy" is little bit more expensive.
Posted by: nail secrets | Monday, 20 February 2006 at 09:54 PM
Hi Nail Secrets - Thanks for the recommendations. We used to live in LA and visited Westminster and the surrounding locales quite often. I think I've been to Quan Hy on Bolsa before. I'll keep your recommendations in mind if/when we visit the area again.
Posted by: Kirk | Monday, 20 February 2006 at 10:47 PM
Hey! I'm glad you liked it! I was a bit worried it wouldn't live up to your exacting standards. :)
I always get the "tai" (rare beef) pho, and the egg rolls that come with mint and lettuce.
I'm glad you got a chance to visit the World Market as well--I love that place. They have great produce and really cheap and fresh seafood.
My friend and I are also fans of Ba Ren (in fact that's how we found your blog) and the other day we tried the twice-cooked fish on your recommendation--it was awesome. June (my friend) is Chinese and so she asked the waiter if many people order that--he said yes, but mostly Americans! But even she liked it, though she said that twice-cooked pork is more traditional.
Posted by: Jenne | Tuesday, 28 February 2006 at 07:22 PM
Hi Jenne - You know that twice cooked fish used to be on a table placard in Chinese, but not on the regular menu. After we did a Chowhound thing I actually indicated which item it was on the placard, and Wendy, one of the Owners used to laugh when people used to bring a print out of the post and point to the item they wanted. Twice Cooked Pork, Beef Boiled in Hot Sauce, Dry Cooked Beef(Gan Bian Niu Rou Si), are just some of the 56 cooking methods and 23 flavors of Sichuan Cooking...but I'm just going on and on here! I enoyed te Bun Bo Hue at Pho Ca Dao, and I really don't think my standards are really that high, are they? :o) Thanks again for the recommendation!
Posted by: Kirk | Tuesday, 28 February 2006 at 09:43 PM
I eat Bun Bo quite often with my vietnamese friend, and this one looks good. You should put a bunch of cabbage in the hot broth. The heat will soften it up and cook it slightly and then you just eat it with your soup.
Posted by: kate | Sunday, 01 April 2007 at 07:57 AM
Hi Kate - Welcome fellow Bun Bo Hue lover...I'm sure that you've seen that I have an entire category devoted to Bun Bo Hue:
http://mmm-yoso.typepad.com/mmmyoso/bun_bo_hue/index.html
And I'm sure your friend has steered you toward two of the better Bun Bo Hue places in San Diego, Hoai Hue Deli and Mien Trung. I have a specific approach to most of my soups, be it Bun Bo Hue, Pho, or just about anything else. I always taste the broth first, without adding anything to it...after all how can you really taste what the broth is supposed to taste like. I do add the cabbage, and such, usually after I take my photos.
Posted by: Kirk | Sunday, 01 April 2007 at 08:10 PM