Tuesday, December 1, 2009

Veitnamese Pho versus Teochew Beef Kuih Tiaw?

Although Sydney is brimming with Vietnamese restaurants serving up delicious steaming, hearty bowls of beef noodles. It is impossible to convince many of my Singaporean friends that the Vietnamese beef kuih tiaw called Pho, is comparable to the Teochew beef kuih tiaw found in many food courts in Singapore. It has always served me well as an altenative when the hunger for "hawker food" strikes. I have also added it to the "die die must eat" food list for visiting Singaporeans and new Singaporean migrants, but I must admit they are quite distinct in their own merit where taste is concerned. Pho originated in northern Vietnam may have carried French and Chinese influences is most often served in extra-large bowls with a side dish of Vietnamese basil, lime,bean sprouts and chillies that are added to taste just before eating. The broth is traditionally made with beef bones, oxtails, flank steak, onion, and various spices including cinnamon, coriander, cardamom, star anise, roasted ginger and fennel. Pho can come cooked with almost any type of meat (usually beef) and many pho fans like me, prefer to get a smorgasbord of different cuts of beef, including everything from tripe and meatballs to lean raw flank steak with slices of cooked beef. With the kuih tiaw (rice noodles), sprouts, spices, and generous portions of beef that go into the typical bowl of pho, it is one of the more substantial soups around, and can be considered a balanced meal all by itself.


  1. vietnamese pho wins?

    A smile from SJ =)

  2. There are several Vietnamese restaurants in Singapore owned by Vietnamese residents here. The pho has a relatively clear and light soup compared to that of our local version. Even our local version has different types. The Hainanese dry beef noodles has a thick gravy and has chinchalok (fermented shrimps) as a condiment to go with it. Of course, the chilli sauce makes a big difference to the beef noodles.

  3. Uncle Phil
    In Singapore, at Amoy Food Centre, there is a good Teochew Beef Noodle stall (Next to a Sugarcane juice stall & infront of the stair to the toilet. Go check it out. I like the Mix dry version throu the Soup version is equally good. While there, second Floor Nasi Lemak is equally good (Next to the Used to be famous Lor mee stall). Well, many food are good here ^__^


  4. Hi SJ,
    Although they both have kuih tiaw in the soup, it is difficult to judge. Just like comparing apple with orange :)
    heers, Phil

  5. Hi Victor,
    I just arrived in Singapore yesterday. Looking forward to eat as many types of beef noodles and other hawker foods. Pho only comes with cut chillies.

  6. Hi Notti,
    As you know other Singaporean Uncles of Oz are also visiting Singapore during this hoilday season. You will be the perfect foodie guide!

  7. Hi Phil

    Happy eating in Singapore!!! Droooooooooool!!

    6 more months before my annual trip to Singapore.