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Authentic flavors
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Authentic flavors
Pho Mai的点评
点评：I was so giddy to see so many Vietnamese food options in Zurich. After 2 weeks in Europe I craved my mom's food and this was the next best thing.
After seeing bun rieu (crab noodle soup) on the menu, I was excited as it's one of my favorite noodle soups!
Being in the middle of Europe, I went in with low expectations. The toppings and accompanied veggies and herbs were lacking, but I'd expected it. What I was not expecting was how authentic the flavors were! The broth had that crab and shrimp paste flavors and they even had the authentic soft and creamy crab paste which not too many restaurants get it right.
My husband had the bun bo hue, the same dish he had at the other restaurant, Saigon, from 2 nights earlier. He preferred the other restaurant's BBH over at SG. I liked the flavor of the broth at Pho Mai better, but the toppings were better at SG's. Instead of beef shank, Pho Mai used rare beef steak (typically used for rare stead pho).
Overall the flavors for both dishes were well done. If they'd just put a little more effort in putting in more toppings (especially for the BBH as it always come with multiple proteins aside from beef slices) it would take this restaurant to another level. But I can understand why they'd cut corners as their menu is quite extensive with many dishes and it seems they're also short-staffed.
After seeing bun rieu (crab noodle soup) on the menu, I was excited as it's one of my favorite noodle soups!
Being in the middle of Europe, I went in with low expectations. The toppings and accompanied veggies and herbs were lacking, but I'd expected it. What I was not expecting was how authentic the flavors were! The broth had that crab and shrimp paste flavors and they even had the authentic soft and creamy crab paste which not too many restaurants get it right.
My husband had the bun bo hue, the same dish he had at the other restaurant, Saigon, from 2 nights earlier. He preferred the other restaurant's BBH over at SG. I liked the flavor of the broth at Pho Mai better, but the toppings were better at SG's. Instead of beef shank, Pho Mai used rare beef steak (typically used for rare stead pho).
Overall the flavors for both dishes were well done. If they'd just put a little more effort in putting in more toppings (especially for the BBH as it always come with multiple proteins aside from beef slices) it would take this restaurant to another level. But I can understand why they'd cut corners as their menu is quite extensive with many dishes and it seems they're also short-staffed.
翻译：在苏黎世看到这么多越南美食，我感到很头晕。在欧洲呆了两周后，我很想吃妈妈的食物，这是第二好的事情。
看到菜单上的bun rieu（蟹肉面汤）后，我很兴奋，因为它是我最喜欢的面汤之一！
由于身处欧洲中部，我的期望很低。缺少配料和伴随的蔬菜和香草，但我预料到了。没想到味道竟然这么正宗！肉汤有螃蟹和虾酱的味道，他们甚至还有正宗的柔软奶油蟹酱，没有太多的餐馆能做到这一点。
我丈夫点了bun bo Hue，和他两晚前在西贡另一家餐厅吃的菜是一样的。与 SG 相比，他更喜欢另一家餐厅的 BBH。我更喜欢Pho Mai的肉汤味道，但SG's的配料更好。 Pho Mai 使用生牛排代替牛腿（通常用于生熟河粉）。
总的来说，两道菜的味道都做得很好。如果他们多花点功夫加入更多的配料（尤其是 BBH，因为除了牛肉片之外，它还含有多种蛋白质），这将使这家餐厅更上一层楼。但我可以理解为什么他们会偷工减料，因为他们的菜单相当丰富，有很多菜肴，而且似乎人手也很短缺。
看到菜单上的bun rieu（蟹肉面汤）后，我很兴奋，因为它是我最喜欢的面汤之一！
由于身处欧洲中部，我的期望很低。缺少配料和伴随的蔬菜和香草，但我预料到了。没想到味道竟然这么正宗！肉汤有螃蟹和虾酱的味道，他们甚至还有正宗的柔软奶油蟹酱，没有太多的餐馆能做到这一点。
我丈夫点了bun bo Hue，和他两晚前在西贡另一家餐厅吃的菜是一样的。与 SG 相比，他更喜欢另一家餐厅的 BBH。我更喜欢Pho Mai的肉汤味道，但SG's的配料更好。 Pho Mai 使用生牛排代替牛腿（通常用于生熟河粉）。
总的来说，两道菜的味道都做得很好。如果他们多花点功夫加入更多的配料（尤其是 BBH，因为除了牛肉片之外，它还含有多种蛋白质），这将使这家餐厅更上一层楼。但我可以理解为什么他们会偷工减料，因为他们的菜单相当丰富，有很多菜肴，而且似乎人手也很短缺。
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