Review #1035
2026-105…read more
Food Order:
Phở Dặc Biệt (special combo: rare ribeye steak, well-done brisket, flank, meatball, white & green onions, cilantro, beef broth, rice noodles; side: bean sprouts, basil, jalapeño, lime) $14.95
Bún Tôm Thịt Nướng Chả Giò (grilled pork, shrimp, egg roll, lettuce, bean sprouts, scallions, cucumbers, mint leaves, peanuts, vermicelli, fish sauce) $15.50
One of SBCS parents suggested meeting up at Pho Hue Oi to powwow about the Cantonese program & brainstorm about engagement & activities for the current semester & near future. The restaurant is located at restaurant row on the west side of Village Del Amo. Since they're located on the strip with several restaurants, parking is tight during lunch & dinner rush, but you can find additional spaces east of Village Ln. Their decor is simple & casual with bright red booth accents, & counter seats facing the open kitchen.
We came after lunch rush so there's no line & only a couple of occupied tables. There's no host stand upon entering other than a self check-in kiosk; chairs are lined up along the window for those waiting to be seated. It was a minute or so when we were noticed & seated.
I didn't really look at the menu thoroughly since I already had my order in mind. Whenever I try a new Vietnamese restaurant, I usually order from my go-to list to check their standards. If they can't execute that well, I can't imagine the other dishes hitting the mark. I didn't want soup so I picked my fav vermicelli: Bún Tôm Thịt Nướng Chả Giò. The well-marinated pork was nicely grilled, though I like a bit more char. The shrimp were on the smaller size, overcooked & rubbery. I liked the egg rolls standalone & dipped in the the fish sauce dressing. The noods & fresh veggies helped lighten the heavier proteins. The bowl was both savory & refreshing, only missing the mark on the overcooked shrimp. Would love it if their purveyor can supply them with tiger prawns or Argentinian red shrimp, known for their larger size & distinctive flavor profile. My friend's phở "dặc biệt" was pretty standard in protein toppings, garnishes, & fresh add-ins (bean sprouts, thai basil, jalapeños, lime). The broth is well-balanced & more flavorful than some of the Vietnamese restaurants I tried in Chinatown & SGV. Mlem mlem!
The menu consists of: khai vị (appetizers), bánh mì (Vietnamese sandwiches), phở (rice noodle soup), cơm (rice plates), bún & mì tỏi (vermicelli & garlic noodles), thức uống (beverages), chè (Vietnamese dessert), thức uống (beverages), & milk & flavored teas. Price points are competitive for the area, though I think their bánh mì, gỏi cuốn, thịt gỏi cuốn are a tad pricey for the serving size. Great service until our order was served; no one came to check our table & we needed to refill our water glasses.
The flagship originated in Garden Grove, a huge Vietnamese food hub aka Little Saigon, before moving to Fountain Valley after they outgrew the original kitchen after 2 years of operation. Pho Hue Oi then expanded to Redondo Beach, then to Torrance almost a decade later.
Pho Hue Oi is only of the few South Bay Vietnamese restaurants that serve chè albeit there's only 1 option: Chè Thai that consists of tropical fruit (logan, jackfruit, coconut), green jelly, coconut jelly, & half & half milk. I miss finishing my meal with a chè: Sương Sa Hạt Lựu or Chè Ba Màu. Bambu used to fill that dedicated chè void but their Gardena location has long been gone. \(`0´)/
I need to come back to try their Bánh Bèo Chén, which is a set of a dozen steamed rice cakes topped with ground shrimp, green onions, fried shallots, & fried pork skin. I don't know how I missed this, but it wasn't on the menu during my visit. I did find it listed as item A5 on older menus.
Recommended: Bún Tôm Thịt Nướng Chả Giò (would love it even more if they use a larger shrimp like tiger prawn or Argentinian red shrimp) & Phở Dặc Biệt.