Pho Vy - Victoria

Chicken Pho is authentic and good. Served hot and savory. Garnish was fresh and refreshing. The chili oil was nicely prepared too. It would have been better if they do not appear like they have no space for you, almost chasing you off to make soace for other customers. I will personally avoid this place during peak meal times.

Solid Pho In Victoria. The garnishes are offered separately and are very fresh, no saggy bean sprouts here. The Thai basil was so delicious I took home what I didn’t use in my Tendon and brisket Pho.

Busy Vietnamese restaurant. Friendly servers and clean place. Bun came out hot and fresh. Rolls were tasty as well as the grilled pork. Iced coffee was good.

They make the best lemongrass chicken I’ve ever had. I like it on vermicelli with the prawns in mayonnaise choice as an accompaniment. The lemongrass pork is equally as good and the phô is very good. One thing I respect is the quality of the beef in the phô. It’s tender without veins of gristle running through it like many places. They may use less but it’s better quality. Service can seem a little indifferent, it’s not fuzzy, but efficient.

I’ve written elsewhere that I consider myself something of a connoisseur of Vietnamese cuisine, especially after having spent some time in what I’ve called BC’s unofficial Vietnamese capital: Prince Rupert. That city, despite being relatively small in size, probably has the most Vietnamese restaurants per capita than elsewhere in the Province. Some of the restaurants were quite exceptional (Pho 88 and Smiles) while others were epic fails (Hong Lan). Nevertheless, thanks to my experiences in that city and elsewhere, I’ve developed a solid understanding of this cuisine and what, exactly, makes it so good. Whenever we talk about “going for Vietnamese” the conversation inevitably turns to pho and, typically, ends there, too. This, I think, stems from a lack of understanding. Pho is the national dish, sure, but Vietnamese food is so much more complex than this flavourful, hearty soup. When you look into the layers of flavours that make up each dish, you quickly begin to realize that Vietnamese food development is based on philosophy – balance is key. Each and every dish must demonstrate a harmony or symmetry between earthy elements and their flavours. We usually see this through contrasts: Soft ingredients are often served with crunchy ones. Think of the ever popular pho. Pho Tai Gan is served with steak and tendon; thus, you get the soft noodles, deeply flavourful broth and the chewy tendon. On the “crunch” side of things, you get fresh beansprouts and maybe some other crispy veggies (depending on preparation). When we achieve this balance, we realize the complexity of Vietnamese cooking in all its goodness. After dining at a few mediocre Vietnamese restaurants, I was pleased when M suggested we try Pho Vy. She said it was good based on past experiences and, since she’s a bit of a foodie, I trust such recommendations. Thus, we attended Pho Vy on charming Fort Street. Pho Vy is a small, understated establishment. It features a number of tables but, because of the restaurant’s compact size, it can feel pretty crowded due to the limited space between tables. The walls are rather bland and unremarkable thanks to their light shade of brown; however, this is offset somewhat by the Vietnamese artwork and figures placed throughout. In terms of atmosphere, Pho Vy is pretty scant, but this isn’t a big deal for me. The food is what’s important. I ordered the Vietnamese spring rolls and the Bun Tom Ga Nuong. The spring rolls were a great way to begin the lunchtime repast. The plating was simple and straightforward, as were the spring rolls themselves. They had a nice crunchy exterior and refreshing veggies with vermicelli inside. The fish sauce for dipping added a nice tartness. The Bun Tom Ga Nuong, which featured grilled lemongrass chicken and prawns served with vermicelli and salad, was a show-stealer and exemplified the balance inherent in authentic Vietnamese cuisine: Tender, succulent prawns, juicy chicken and soft vermicelli contrasted with crunchy, fresh veggies and peanuts. This was such an enjoyable dish and it hit all the right notes. Service throughout lunch was cordial and not overly intrusive – a characteristic I’ve noticed at a lot of Vietnamese establishments. I appreciate this because it allows you to enjoy your meal without having to answer your server mid bite! FOOD: 5/5 SERVICE: 4/5 VALUE: 5/5 RECOMMENDATION: As I mentioned above, it was so nice to finally come to a GOOD Vietnamese restaurant after having dined at a couple mediocre ones. Service was good; the cuisine was authentic and demonstrated a beautiful synthesis of flavours; and the price was fair. Highly recommended! PS: If you found this review helpful in any way please consider hitting the helpful button!