“The noodle of ‘90s is undoubtedly pho (pronounced ‘fur’), a slippery, soft, snowy white rice noodle that only really feels at home in a nourishing and nurturing soup, also known as pho. The An might look like just another no frills, no fuss, shopfront Vietnamese noodle shop, but the pho here is as good as it gets, especially the special beef combination. This is a luxury spa bath tub of gloriously aromatic broth, filled to overflowing with rice noodles, cooked and rare beef, deeply dark brisket, and various mystery bits, little glistening bits of tendon and raggedy white beef tripe. Gentler natures can to pho ga, topped with tender slices of chicken, or the plain pho bo, topped with the just-cooked beef, along with a side plate of bean shoots, chili, lemon segments and peppery Asian basil with which to customise the soup that even other Vietnamese restaurants call the best in Sydney.”

Sydney Morning Herald (August 15, 1995)

“No coffee, no groovy magazine, and no baby brioche. Hell, there isn’t even anyone you know, so what are you doing here? You’ve given in to your craving for the best Vietnamese pho soup in Sydney. The miraculous, steaming bowl of slippery rice noodles, gorgeous long-cooked stock, fresh herbs and lots of beef or chickeny bits is the bacon and eggs of Vietnam: a hearty satisfying breakfast, for about $5 a bowl. Traditional accompaniments here are a cigarette, a glass of young coconut juice or tea, and a form guide

Pho the love of it - The noodle restaurant of Bankstown offer great dining experiences and a cross road of cultures

”So pho, so good”: an appropriate motto for the soup kings of Sydney. Pho (pronounced “fuh”), for the uninitiated, is the beef noodle soup for the gods, made by plunking some fat white rice noodles in a bowl and topping them with slices of raw beef, spring onion and coriander. Hot, aromatic beef broth is the poured in, cooking the meat and covering the noodles. The battery of condiments and optional extras like basil, bean sprouts and lemon varies from shop to shop. One thing is constant: everyone says Pho An is where it’s at. The decor is wipe ‘n’ wear, but the soup is unforgettable. Most pho fans shun the chook, sticking to the eight variations of beef, from the relatively innocuous tai (rare beef) nam chin (sliced tendons) to the full-blown organ-fest of the pho dac biet. Why is An the best? All the ingredients are of better quality than the usual pho shop fare, sure. But it’s more subtle than that - it’s the quality woven into the spicing. It’s cleaner and more intense, that little bit clover and the ginger has been roasted just so - the very picture of a dish constantly imitated but never bested”

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