**** Pho Thanh Lich in Westminster has closed
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.