- Introduction, Positioning Flight to New York, and the Hilton JFK
- British Airways First Class Lounge, New York JFK
- Cathay Pacific First Class, New York JFK – Hong Kong
- The Pier First Class Lounge and Cathay Pacific Business Class, Hong Kong – Ho Chi Minh City
- Park Hyatt Saigon
- Lunch at Pho Hoa, Ho Chi Minh City
- Vietnam Airlines Business Class, Ho Chi Minh City – Danang
- Hyatt Regency Danang Resort & Spa
- Vietnam Airlines Economy, Danang – Siem Reap
- Park Hyatt Siem Reap
- Angkor Wat and Other Temples
- Dragonair Business Class, Siem Reap – Hong Kong
- Turbojet, Hong Kong Airport – Macau and the Sheraton Macao Hotel
- The Venetian, Fernando’s, and the Ferry to Hong Kong
- Grand Hyatt Hong Kong Harbor View Suite
- Bo Innovation, Hong Kong
- Amber Restaurant, Hong Kong
- Cathay Pacific The Wing First Class Lounge, Hong Kong
- Cathay Pacific First Class, Hong Kong – New York JFK
- American Airlines JFK Flagship Lounge and New York – Washington National
Here’s the ‘real’ Pho Hoa, on Pasteur Street in Saigon (for the uninitiated, central Ho Chi Minh City is still locally referred to as Saigon).
It’s a common name for Pho restaurants abroad, though, such as here and here, though I think the most common name for restaurants in North America serving Vietnamese noodle soup is “Pho [Some Number]” and the number generally corresponds to the year in which the family operating the restaurant emigrated. The best local Pho place in my home city is Pho 75.
On the way down Pasteur Street something told me I should have stayed at the Sheraton again:
I had lunch here on my visit to Ho Chi Minh City in April 2009, and I thought it was fantastic. Contra commenter Mike who declared a year ago “Pho is pho ppl. /facepalm” I actually think good Pho is truly different than its median example.
I don’t claim to be a true connoisseur, enough to claim that this is the best Pho in Ho Chi Minh City but it is very good. It’s an institution, it’s more upscale than many places (expect to spend US$8 all-in on lunch for two), but when I was there it was frequented entirely by locals. On both my visits I was the only obvious foreigner there.
The menu is on the wall in Vietnamese and English.
You can probably get better ingredients at a good Pho restaurant in the U.S. I’m under no illusions otherwise. But what’s really remarkable is the broth and I’ve never experienced the equal of Pho Hoa. So I wanted to return.
One of the things I really like in addition to the broth is the friend bread. You have to request it. They may take the plate full of them off of another table and give it to you, you cannot possibly eat all the bread they give you, and apparently they charge by the piece consumed.
I’m not certain if it’s closer to Singaporean yew char kway or Chinese gio chao quay, or what it’s actually called in Vietnamese — but it’s fantastic and I’ve not found a Vietnamese Pho restaurant in the U.S. that serves it as an accompaniment.
I did also have the eggrolls, though I really was there for soup.