Pho Criteria

Pho is a great dish. After eating so many pho dishes in and around the GTA, here are my criterion for a good, standard pho. This would be equivalent to potentially a 3 or 4 out of 5 stars on Google Reviews.

Broth

A good broth is a balanced one. Often clear in nature, but darkening as it descends the bowl, a good broth is clear of grit and substance, yet yields a hearty flavour. Acceptable colours are always a gradient, from clear broth on the top, to a yellowish brown at the bottom, always with minimal color from grit. In terms of flavor, a good broth will be balanced between its flavours, retaining complexity while never overpowering the other ingredients. Lastly, I am of the opinion that a good broth needs no sauce, but sauce is optional if one prefers.

Meat

The meat must be fresh, with no barnyard flavours present. It should taste clean, with the underlying tones of earthiness and beefiness that one expects from fresh meat. Meat should be thinly sliced where possible, and be fresh. Tendon should be extremely fresh, not soggy to the point of disintegration, yet not cold in the centre. I often get the house special, as this tends to include the most variety of meats, as well as the restaurant's specialties.

Veggie Mix

As with everything, balance is key. The mix of vegetables should provide enough crunch that it is noticeable, and provides a textural contrast to the rest of the meal. Further, no vegetable should overpower the others. If a vegetable were to overpower the others, it would be cilantro, though only by a marginal effect.

Meat-to-Noodle Balance

There should be enough meat to cover the noodles, such that when one finishes the meal, no noodles are devoid of meat. Should there be more meat than noodles, this is no downside however, as meat is generally perceived as more expensive. An excess of meat in the soup is a luxury.

Portion Size to Cost

On average, a bowl of Large Pho and a Soft Drink is around $20 CAD. Anything around $20-25CAD is acceptable.