A few weeks ago, the hubby and I were at Robinsons Place Manila and had dinner at Pho Hoa. It was our first time to eat there and as recommended by a friend who’s a regular there, we ordered their popular pho (beef noodles) and a curry noodle dish to share. It was the best decision of all because both dishes were light and tasty and came in generous servings. We even had to take the leftovers of the curry noodle dish home.
Mixed with the lemon wedge, fresh basil leaves and crunchy bean sprouts, the Pho Nam, Chin, Gan, Vo Bien (flank, tendon, brisket and meatball noodle soup) was bursting with flavors. I liked that the soup base had a delicate, clean taste. For a large bowl at P300, I thought this was sulit (worth the money)!
The Sauteed Curry Noodles with Chicken, Shrimps and Bean Sprouts (P265) had just the right curry flavor (not too rich as in most Indian curry dishes) and was a bit sweet, salty and spicy.
It also had all the goodness coming from the tender and juicy shrimps and the well-seasoned chicken chunks. It had two kinds of noodles: egg and sotanghon (glass noodles). I liked this one a lot but the hubby didn’t like it much. He’s not too fond of curry, that’s why.
with my date
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Mixed with the lemon wedge, fresh basil leaves and crunchy bean sprouts, the Pho Nam, Chin, Gan, Vo Bien (flank, tendon, brisket and meatball noodle soup) was bursting with flavors. I liked that the soup base had a delicate, clean taste. For a large bowl at P300, I thought this was sulit (worth the money)!
The Sauteed Curry Noodles with Chicken, Shrimps and Bean Sprouts (P265) had just the right curry flavor (not too rich as in most Indian curry dishes) and was a bit sweet, salty and spicy.
It also had all the goodness coming from the tender and juicy shrimps and the well-seasoned chicken chunks. It had two kinds of noodles: egg and sotanghon (glass noodles). I liked this one a lot but the hubby didn’t like it much. He’s not too fond of curry, that’s why.
with my date
If you liked this post and would be interested to get updated with Foodiestation, bookmark this site or subscribe to my feeds.
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