Pho Mi 108 has closed. A new restaurant, Koi Asia, took over. We dropped by for a visit and the pho tasted the same.
If you've been following the blog, you'd know that my favourite pho (pronounced f-uh, not foe... this funny video explains it) joint, in Ottawa, is Pho Mi 108 in Bells Corners. For those who don't know why, let me explain:
If you take Chinatown's pho broth and mix it equally with my pho broth, you'd get something like Pho Mi 108's pho broth. That's why I keep going back to the place.
~*~After coming back home from living at my aunt's house for the school year, I desperately needed to make pho, as I craved it so much throughout the year. (Pho in Toronto's Chinatown is no different than Ottawa's - in terms of their pho broth. It's a sweet broth with a hint of cloves, star anise and cinnamon.)
I invited some friends over for pho one night. Based on my experience with making pho, it's my personal opinion that you can't make a decent tasting pho broth (from scratch) in under 8 hours. So when my pho was to be served the next night, I started to prepare the broth.
Finally, salt and rock sugar were combined with the stock. Rock sugar can be found in your local Asian supermarket. In terms of the flavour, it's similar to comparing granulated sugar with honey. Both are sweet, but the granulated sugar is too sharp. There's no flavour to the sugar to round out the sweetness. This is why I prefer to use rock sugar.
The soup was brought up to a boil and then turned off for the night, as I went to bed. The soup was then brought up to a boil again when I got up the next morning. After the soup boiled for two minutes (in the morning), I cranked the heat down to a little simmer.
There aren't any pictures of a bowl of pho that we ate, cause we were all too hungry. You all know what a bowl of pho looks like anyway. If you don't, then just keep reading below.
~*~Pho Mi 108 - June 19th
It was a Friday afternoon. Mom was working late, Lucy was getting ready to leave for her friend's wedding, and Richard was out with his frends. That left Andrew and I to make a late lunch or early dinner. We were feeling lazy that day and I was craving pho, so I suggested that we go out for pho.
My brother ordered the bun with BBQ pork, shredded pork and spring rolls.
I had a bowl of well done beef with slices of medium done beef (although the meat is always fully cooked by the time it arrives).
Here's a picture of a refreshingly cold pot of tea.
To sum up everything, my pho tastes better than both Pho Mi 108 and pho found in Chinatown, while Pho Mi 108 is better than all the pho found in Chinatown. That's just my opinion.
3825 Richmond Rd