At this very practically named Victoria Street eatery, chef and owner Loi-Lee, abides by the slow-cooking principle of pho-brewing. Dedicated to cooking their stock for 10 hours daily allows the meat to simmer, sweetening the stock and enriching its flavour.
At Pho Victoria, a small space adorned with red cushioned window seats and a spattering of Oriental decor, the charm is in the authenticity of dishes. Lee infuses his stock with many spices, including: star anise, black peppercorns, lemongrass, cinnamon sticks, cardamom and cumin. The smoky bitterness of the peppercorns and star anise blends with the subtle sweetness of the other spices and herbs to create a perfectly balanced meal.
Lee’s cooking relies on the potency of fresh flavours, and before the main event of the pho emerges, jasmine tea is served along with a platter of bean sprouts, limes, mint, basil and saw-tooth coriander, announcing that your dish is just minutes away. Though the popular soup bowl is a signature here, other favourites include seafood egg noodles and rice with crispy skin chicken.
Perched next to Prudence bar on Victoria Street, this cheap, easy local fills up quickly after 6pm, so get in early.