Pho with all the fanfare 2 November 2005

First read about this Vietnamese resto, Hue (pronounced hu-WAY), in Mabuhay magazine (the one they give away, or you nick, on PAL flights). Finally we gave the place a try in our latest trip to Greenbelt. We were tired out. Cooking was the last thing on our minds, and Yeng and I both had craving for pho (Vietnamese rice noodle soup), a great pick-me-up for tired, dehydrated bodies.

Hue made a wonderful first impression! The resto is beautiful! Its dominantly red décor, the bundle of silk lamps on the ceiling … the ambiance took my breath away.

Upon seating, the waiter, with a huge stamp, stamped our table top that was covered with a brown paper table cloth. With matching “Welcome to Hue.” Now for the good stuff … the menu!

We more-or-less already knew what we wanted. But going through new menus is always fun and gives ideas of what else to expect in future trips (if they happen).

The spring rolls were great! Hot and steaming, fresh from the frying pan! I found it just right, maybe a little on the bland side, but just right with the vinegar dip.

When the pho arrived, I was psyched. But I was in for a big let-down. I guess when the waiter put down the large bowls and there was no soup in it yet, I should’ve taken that as an omen! He then poured in the soup from two separate metal jugs which I found weirdly annoying.

I had ordered seafood pho, Yeng (what with his cravings for hot stuff) chili pho. I don’t think the noodles were fresh as they were pretty tasteless. Further disappointment when we saw the skimpy serving of basil leaves and bean sprouts; we had to request extra because it just wouldn’t do!

My pho do bien (seafood pho) was quite unexciting. Even with the extra basil, there was no going around the fact that it was a sad soup. The ginger taste was overwhelming, there were a few skinny shrimps and squid swimming around, the fish cakes had an off taste (malansa po, fishy-fishy-fishy). I have associated pho as being filling and malinamnam. A comfort food. Eating it was very uncomfortable.

I gave Yeng’s soup a try, but was turned off by its heat. Don’t get me wrong, I like spicy foods but when the heat is all you taste, there must be something wrong. I could tell Yeng was trying to mask his own soup’s sorriness by his continued adding of mungbean paste.

We were seated next to a table of two well-heeled matronas (wearing palettes of fuschia and lime green – matching top, bag and shoes) and their companions. Peeking at their orders, I noticed that their lemon ginger chicken looked quite dry. Presentation was flawless though and the serving was huge.

One thing I did like were the drinks. True-blue teas, wonderful conconctions! I had lemongrass tea, Dui had pandan tea, and Yeng lemon ginger tea.

Sadly, the food doesn’t quite measure up to its surroundings nor its quick and cheerful service. Come on, when you think Vietnamese food, pho is the first thing that pops into my mind! I think we will be sticking to good ol’ Pho Hoa for their pho. I will chow that down, happily, thankfully … even without the fanfare of expensive porcelain, silk lanterns, and stamped greetings.

(Note: We spent about 700 pesos for 2 soups, an appetizer and drinks. Don’t waste it here, run off to Pho Hoa instead).

Hue
2nd floor
Greenbelt 3
Makati City