What in the world are you eating?

Australian phở safari

23 July 2008 | 16:24 - By Phil Lees

Phil Lees takes tasting tour of Melbourne pho establishments and encounters a new variation on the popular Vietnamese staple.

Earlier this month, Australia's Minister for Foreign Affairs, Stephen Smith, took time out of his tour of the Northern Vietnamese city of Hanoi to work as serving staff at a local phở restaurant chain. VietnamNet is there:

The pho restaurant that welcomed the Australian diplomat was a Pho 24, a famous chain of pho restaurants owned by a Vietnamese businessman who studied in Australia. Entering Pho 24, Australian Foreign Minister Stephen Smith made a quick tour of the restaurant and then donned the costume of a chef to prepare a bowl of pho as a professional chef…

…“It’s easy, but a little bit hot!” he said after leaving the kitchen, wet with sweat.

This also lent Smith the opportunity for the classic political moment of posing for a photo while wearing an unbefitting hat. He doesn't look supremely comfortable behind the phở counter but at the very least, he gets to don a statuesque toque in a warm foreign country.

In Vietnam, Pho 24 is one of the first restaurant chains to take a local street food off the streets and give the dish a veneer of decorum. Patrons are seated in a spotless, air-conditioned restaurant rather than by the roadside on an insubstantial plastic chair. Gone is the joy of inhaling carbon monoxide while downing bowls of the aromatic street soup amongst the locals.

Not to mention that the décor in your average Pho 24 restaurant has all the soul of a freshly-polished Starbucks.

It would be easy to complain about the experience losing its authenticity, if only their soup wasn't such a superb example of pho: both subtle and herbal while richly meaty. With Pho 24's owner Ly Quy Trung's Australian connection and the implied political support of the Australian Government, it made me wonder what the Australian influence had been upon the food and whether there is a distinctly Australian style of pho?

In the last few months, I have sampled at least ten different pho joints around Melbourne from Richmond to Footscray and I'm beginning to be convinced that Australia is developing its own unique style of Vietnamese food. This had absolutely no influence on Ly Quy Trung.

The key is meat.

Much like the development of distinctly Australian Chinese food into the popular meat-centred stir fries (think steak and black bean sauce), I conjecture that pho is taking a similar path. In Vietnam the focus is upon a subtle blend of herbs and spices in the stock balanced with the punch of fresh herbs: fish paddy herb, sawtooth coriander, basils and mints, spring onions.

In Australia, the focus is shifting to the meatiness of the stock with the herbs and spices lost somewhere in the background or just not present at all. This isn't necessarily a bad development but a response to changes in local tastes and conditions. Fresh herbs in Australia are more expensive than the cheaper cuts of meat that bulk out pho's opaque broth; where the converse is true in Vietnam. Has anyone else spotted local variations?

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Comments (5)

11 Sep 2014 9:04 AEST


From: Norwood

Fresh ingredients

Any photos of the coast? Planing on surfing there ... cheap outdoor oven bundle deals

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22 Aug 2014 14:27 AEST


From: prichard


not a bad development at all since the herbs and the spices are essential to our life and our tastes. oldwivestail

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04 Jun 2014 20:05 AEST


From: Ward

You do not need

You do not need to master them all but just one at a time. It's o.k. to value your time and your work because if you don't value what you do, how do you expect someone else to. But that is how an entire generation has grown up to movies. buy cheap instagram followers

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07 Jul 2009 19:11 AEST


From: Hoppers Crossing

Herbs Complement

To really enjoy and appreciate a good bowl of Pho, you need to be able to appreciate all the herbs. If you can't, then I'm sorry to say that it's not a true experience of Pho. Note that you need to start of at a good base because there are some really terrible Pho out there.

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29 Jul 2008 12:33 AEST


From: Waverton

Local Variation

I have tried pho from all around Sydney - and the predominant taste is still the broth/stock that makes up the pho. The quality of the meat varies widely - and dependant on the season - the quality of the additional ingredients such as fresh herbs, chillis, bean sprouts, and lemons also can change. However, that being said, pho is one of the best-tasting, all round meals (not to mention healthy) any aussie can eat.

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About this Blog

A blog about what the world eats, when and where it eats it, and why it matters to us all. Only much less ambitious than that sounds and with more excruciating puns.

Phil Lees grew up in rural Victoria, the first generation in his family to not have lived on the farm and thereby not slaughter their own meat.

In 2005 he moved to Cambodia and started the nation’s first food blog,, named after the best pun that he has ever made. It turns out that Cambodian food is delicious and unlike the warnings in most guidebooks, is not likely to kill you with any immediacy. Gridskipper called him a “national treasure”. Lonely Planet’s Greater Mekong guide called him “the unofficial pimp of Cambodian cuisine”. The New York Times laughed at a funny hotdog he saw.

Phil makes a mean sausage, a hoppy pale ale, a modest laksa. He owns three barbecues and is in the market for a fourth.