Dining In at Pho Duyen Mai and How to Get “Them Bones” (Xí Quách Suon Bò) Now

**** Pho Duyen Mai is under new ownership 

I have really been enjoying the recent cooler weather. It has given me the chance to "catch up" on places that I hadn't visited in quite a while. And now that I've started dining in, albeit with some caution, I have started "making my rounds". In my post on Pho Lucky's reopening, I mentioned wanting to return to Pho Duyen Mai. In the comments section "FOY" Dereck noted a recent visit to Duyen Mai and indicated that "the soup was pretty good the noodles were a disaster. Literally there was a pile of little pieces floating around halfway through the bowl." So, I really wanted to check things out. Luckily, it was about time for Calvin and me to have our "monthly" lunch. And since Duyen Mai opens at 10am, we could minimize the chances of a lunch crowd.

I arrived a bit early, about a quarter to ten and Duyen Mai was already open.

We looked over the menu and then asked the woman who always works here if they still served the rib bones (Xí Quách Suon Bò). She told us that they still serve them, but only after 1230pm and that there's a limited amount each day. So, we were too early on his day.

Calvin remembered that I used to order the Nem Nuong Cuon from here for the crew at work and we had an order of those to start.

Decently wrapped, herbs and veggies fresh, crisp fried egg roll wrapper along with a lightly grilled nem nuong. I call these "Brodard light". The dipping sauce was a bit too mild for my taste. Still, not bad for San Diego.

As for my pho, I got the #27. Well done steak, brisket, flank, tendon, and tripe – a small is now $11.50.

 The herbs and sprouts were sparkling fresh, though there was no ngo gai. The broth was quite clear, perhaps a bit too defatted for me. It was also "sweeter" than I prefer and quite "salty" but better than what I'd recently consumed at Pho Lucky, at least in terms of beefiness. There was a very mild hint of anise flavor in the broth as well.

Dereck had mentioned the noodles being in little pieces during his meal. This wasn't the case for us, but even though the noodles weren't clumped together, they were overcooked and mushy.

As for the proteins. Overall, minus not having the Xí Quách Suon Bò, this might be the best beef I've had at Duyen Mai. Other than the well done steak which was "cardboardish", the flank was beefy and firm, the tripe had a nice crunch without being hard and rubbery, the brisket was super tender with nice "bovine" tones, and the tendon was decently tender.

 Admittedly, I was disappointed in not being to get "Dem Bones", but this was an ok bowl of pho especially for the Kearny Mesa area, which may have the most KFC, hot pot, and such, but seems to have seriously fallen off with regards to Vietnamese cuisine over the past decade.

I'll probably return for the pho with Xí Quách Suon Bò.

Pho Duyen Mai
5375 Kearny Villa Rd
San Diego, CA 92123
Current Hours:
Wed – Mon 10am – 9pm
Closed on Tuesdays
"Them Bones" (Xí Quách Suon Bò) served after 1230pm