The past few weeks have been tough. With typhoon after typhoon bringing nonstop downpours and flooding to many parts of the country, rainy days have felt heavier than usual.
But on days when the sun peeks out a little or when the rain is just light enough to trudge through, there’s something comforting about a warm meal and taking your sweet time with it. On days like these, a bowl of pho feels just right.
And in a particularly flood-prone area like BF Homes, where getting from one street to another can sometimes feel like a small adventure after a heavy downpour, a steaming bowl of broth and well-bodied noodles is a pretty good reward for making it through the rain.
At PHỞ BAR, that’s exactly what I found myself craving.
Stay Pho-cused on the Bowl
They have a tight menu centered around Vietnamese favorites, but their Pho Bo is the obvious place to start. It comes with thick rice noodles, slight slices of beef, gelatinous pieces of tendon, and even beef balls all floating in a clear, translucent broth.
When it arrives, the first thing you notice is the steam. It rises from the bowl along with the warm, savory aroma of beef that’s probably been simmering for a few hours—both of which feel especially welcome when the weather is gloomy.
But it’s the broth that really helps the bowl shine. It might be clear and light-looking, but trust me, it packs plenty of flavor. Each sip is beefy but not too rich or greasy that it ends up coating your lips in oil. Instead, it leaves behind a refreshingly clean, savory taste that makes you want to go back for another spoonful almost immediately.
The noodles are just as important though. Thick with a slight chew, they’re robust enough to hold up against the broth without drowning in it. The same goes for the toppings, each bringing texture and personality to the bowl. The thin slices of beef are tender, the balls are pleasantly bouncy, and the tendons are chewy and gelatinous. Together, they keep the bowl interesting from start to finish.
But pho isn’t really meant to be eaten completely just like that, because part of the fun is dressing it up as you go. Add herbs for freshness, a squeeze of lime for brightness, mung bean sprouts for crunch, or chopped chilis for some heat.
Made Pho Each Other
Of course, all that flavor also comes in roll form. Wrapped in delicate sheets of translucent rice paper, their Summer Rolls are plump and literally bursting with shrimp, pork, delicate strands of vermicelli, crisp cucumbers, lettuce, and a healthy amount of herbs. I wouldn’t necessarily call it light, but it’s definitely cool and refreshing—the perfect sidekick to a bowl that’s doing all the warming up.
And if you’re not quite ready to call it a meal after a hearty bowl of pho and a pair of summer rolls, they have a bunch of other options like a vibrant pomelo salad, crispy spring rolls, a bún bowl, and even fried rice. But despite all the options, I’d still recommend the pho.
Why? There’s just something so satisfying about that first sip of broth, especially after being weighed down by weeks of typhoons and rain. And sometimes, warmth is as simple as a steaming, hot bowl passed around a table, a few summer rolls in the middle, and the people you love sitting right beside you.
What about when the rain finally stops? Go anyway. A good bowl, after all, doesn’t really need bad weather as an excuse.
PHỞ BAR is located at 248 Aguirre Avenue, BF Homes, Parañaque City.
Frequently Asked Questions
PHỞ BAR is located at 248 Aguirre Avenue, BF Homes, Parañaque City.
The Pho Bo is a standout, with thick rice noodles, beef, beef balls, tendon, and a clear, savory broth. Their Summer Rolls also make a refreshing accompaniment.
Beyond pho and summer rolls, Pho Bar serves Vietnamese favorites including pomelo salad, crispy spring rolls, bún bowls, and fried rice.
Absolutely. A steaming bowl of pho combines hot broth, noodles, meat, and aromatic toppings, making it a particularly comforting choice when the weather is cold or rainy.
Pho Bar serves its Pho Bo plain, letting diners customize it table-side with fresh herbs for aroma, a squeeze of lime for acidity, mung bean sprouts for crunch, and chopped chilis for heat.
