
When one thinks of Vietnamese cuisine, Chula Vista is not the first place that comes to mind. In fact, it wasn’t even on the mind of Katherine Tran, owner and founder of Pho Vinh Vietnamese Noodle House when she opened the restaurant.
“I wanted to open in Carlsbad, but the location was too small,” she said.
Operating for two years with no signs of stopping, Pho Vinh’s is a great spot for noodle fans who don’t want to make the exodus to Clairemont for authentic dining.
For the uninformed, Pho (pronounced “Fa?” with a rising intonation as if asking a question) is a Vietnamese dish consisting of rice noodles, beef broth and a choice of meat. Beef or chicken can be used, but, in Vietnam, beef is more popular because chicken is associated with poorer classes. The beef is often served rare, leaving the broth to heat it up.
Bean sprouts, mint leaves, green peppers and lime are served on the side on a separate plate so that they can be applied as the diner wishes.
Condiments include siracha chili sauce and a special hoisin sauce made from soybeans, garlic and vinegar.
Siracha is a Thai chili that is a little more sweet than spicy, whereas hoisin is a Chinese import that, while rather bitter, mixes well with siracha.
At Pho Vinh, Tran said their cooking techniques are authentic to Vietnamese tradition. The broth is prepared overnight for the full eight hours required, although Tran said she assures all other ingredients are freshly prepared and cooked.
Even the payment style is true to form – customers have to go to the cashier to pay the bill, as dropping the bill off at the table is seen as rushing customers out the door in Vietnamese culture.
Servings are very generous – the so-called “small” size is more than enough to satisfy most hungry college students, whereas the “extra large” bowl comes off as a feat that only the bravest (and most gluttonous) souls would dare attempt.
First-timers should be informed that – despite chopsticks being the only utensils at the table – waiters supply forks to the less dextrally gifted.
In addition to its specialty noodle dish, Pho Vinh also serves several steamed rice dishes with barbecue pork, beef or chicken. Tran said the taste of Vietnamese-style barbecue is very similar to the Korean-style barbecue in that it’s “a little sweet.”
Beverages offered at Pho Vinh include boba, the popular Taiwanese milk tea served with tapioca balls, as well as the usual staples, such as soda.
Tran said her clientele is only about 2 percent Vietnamese. Filipino, Caucasian and Mexican customers dominate, which Tran said she sees as a good sign. Had she opened up in one of San Diego’s Vietnamese communities, she said her customers wouldn’t be as varied, and many people would miss out on being exposed to this unique treat.
“We want all people to come and enjoy Pho,” she said.
–Pho Vinh Vietnamese Noodle House is located at 349 Broadway in Chula Vista. For more information, call (619) 422-6189.