Road Trip: Pho Thanh Lich - Westminster (OC)

I'll be the first to admit that most of my Pho photos look the same. In fact, I've been accused of using a "stunt bowl" on occasion. Let me be very clear.... I have never, and will never use a "Pho double". Hopefully this time you'll know it wasn't just "any" bowl of Pho.

During a recent shopping trip to the "OC", I was in the mood for a bowl of Pho, and decided to stop in Westminster. In retrospect, I should've gotten the blessing of the "Don of Little Saigon", FOY Beach! But this was a last minute decision(and New Year's eve to boot!) on my part, so I'm hoping he'll forgive me. I arrived on Bolsa, the heart of Little Saigon at just about 10am, after seeing the my first option was not yet open, I headed up Brookhurst, and stopped at the corner of Bolsa and Hazard, at Pho Thanh Lich. It's one of a seemingly endless number of Pho shops in the area, and like many of them, shows signs of having a past......the facade indicates perhaps a Pizza joint?

 

From the fragrance of simmering beef and herbs, to the workers watching a Vietnamese variety show, all things felt right.... as did the requisite slightly sticky tables.

Funny, I took several photos of the interior but the only one that came out was this weird one. It happened when I placed my camera on the table, and accidentally snapped a photo. Go figure; so much for my photographic capabilities.

 

After several years, and many bowls of Pho in San Diego, I've lowered my expectations with regards to rare beef(Tai). It is usually dry and tough Beef Eye of the Round. I used to get the meat on the side, but to me the difference was minimal and not worth the effort. As they say you "can't make a silk purse out of a sow's ear". When ordering Pho at a shop I haven't been to before, I still order the rare steak, but I've set my bar very low. Such is not the case at Pho Thanh Lich. Why?

 

That my friends is Filet Mignon. For me, you need to order it rare and on the side. The prices here are not bargain basement. The regular bowl, with Filet costs $6. You want the beef on the side, add 50 cents. The young lady who served me was a joy, nervous, and I think new on the job, she led me to my table, and while having some difficulties with my order; she told me, "I so sorry, only Freshman....." Which I took to mean she was new at this..... and any attempts at ordering in butchered Vietnamese would probably only confuse things.

The herbs soon arrived, sparkling fresh. Not the largest portion I've ever had, but very fresh, especially the Ngo Ngai (Culantro, Saw Leaf Herb). Along with soup, it made a nice "family photo":

 

The broth was interesting, beefy, with a strong ginger/galangal flavor. The broth wasn't the clearest I've had, though not very dark.

 

Someone once told me this place had very oily broth. I didn't find this to be the case, it seemed to have a decent amount of oil, giving it a nice richness, and I didn't find it to be overly salty(MSG).

I found the noodles to be bit overcooked and mushy. The other cuts of meat, especially the brisket was full of flavor. I had also been told that the brisket and flank here, tastes "offal". All I tasted was a good beefiness. 

One more thing; the broth came scortching hot. The better for this:

   

Very mild in flavor (the brisket will take care of that), but it melted in my mouth.

And a little dessert as well.

 

  Overall, this was an enjoyable bowl. It is not a "meat-fest", but in my opinion does well in the flavor department. The Older Woman manning the register, even smiled at me, and told me "thank you, come again." I think I will. I still have Pho Kimmy in my sights, but did not feel shortchanged by eating here. And you can tell, no "stunt bowl" right?

Pho Thanh Lich
14500 Brookhurst St.
Westminster, CA 92683

Why the regular bowl instead of the large? Well, I wanted to squeeze in one more "snack" before heading home from Orange County.

Comments

[Sandy]

Amazing - a pho restaurant in Little Saigon that wasn't open yet at 10am?!!? Were you headed for Pho Thang Long?

I've come to the same conclusion about the rare beef (tai). But filet mignon - that's different!

[dave]

hey kirk,
what is the advantage of getting the beef on the side?

[Carol]

I just got back from Pho Lucky and after reading this post, I can go for another bowl already. That filet looks really tender.

[RONW]

Kirk, how many bowls of pho have you had over the years?

[Passionate Eater]

I think they need to create a special pho recipe just for you. Maybe "Pho Kirk" or "Mmm-Yoso!! Pho."

[kat]

sorry I had to laugh when you mentioned "pho double"...your photos always look delicious!

[Kirk]

Hi Sandy - No Pho Kimmy, for the rich dark broth.

Hi Dave - It doesn't overcook and go tough....you control the cooking.

Hi Carol - It literally melted in my mouth.

Hi RONW - I've lost count.... really. My MSG level must be through the ceiling.

Hi PE - LOL! he-he-he......

Hi Kat - I've had folks mention that they all look the same... so I thought I'd mention that as well. ;o)

[elmomonster]

I think I've eaten here once and I liked it. That's a great price for filet mignon pho actually! It's a few bucks more at Quan Hop, my current pho favorite.

[jeff c]

Kirk,
looks great, another diamond found. I've seen recipes for pho which call for vinegar pickling. But when I eat pho at these places, the onions don't taste vinegary. I wonder if I misread the recipe.

[Kirk]

Hi Elmo - Man the lines I've seen at Quan Hop...... Hopefully, I'll get to try it one day soon.

Hi Jeffrey - Vinegar pickling, huh? That's an interesting one......

[jeff c]

Kirk, I meant just for the onions.

Jeff

[Beach]

Kirk,
You really know how to pick them. Thanh Lich is known for their Filet Mignon "Tai". Most Vietnamese Pho Rest. will give you clear broth if you ask for it. I know a lot of Vietnamese who would ask for extra "fat" on the side. One of your reader refer to "Hanh Dam" as a side dish. This side dish always have Vinegar in it because "Dam" is vinegar. By the way , it is "Ngo Gai". Pho Kimmy is losing its appeal. They do not taste as good as they used to be. It is still better than most. By the way, there is a Pho 86 in the same mall near Stater Bros. market also pretty good.

[Kirk]

Hi Beach - I always like to see how things are served by a place before doing the Nuoc Beo thing. I enjoyed this bowl....it was quite good, nothing like it here in San Diego. I'll.... or maybe we'll have to check out Pho 86 next time!

[Gastronomer]

You got me in stitches with the "family 'pho'to"! I'll cite you the next time I use it ;-)

[Kirk]

Hi G - You are too kind..... it's really nice to see that someone enjoys the rather corny "puns" I come up with. Thanks!