Huong Pho Moves to Ubi – A New Home for Your Favorite Vietnamese Comfort Food

Pho is arguably the most iconic dish in Vietnamese cuisine, beloved for its tender meat, flavourful broth, rice noodles, and a dash of lime and fish sauce. However, finding an exceptional rendition of this noodle soup dish can be a challenge. Many places attempt to replicate the delicate balance of flavours, but few succeed in capturing the true essence of pho.

Huong Pho, formerly tucked away in Upper Boon Keng coffeeshop, has now found a new home in Ubi, offering a more comfortable dining experience while maintaining its stellar Vietnamese food – if not making it even better.

Run by Hana and her partner Mike, Huong Pho may appear unassuming at first glance, but its menu reveals a true gem. Hana, a talented cook who has lived in Singapore for over a decade, ensures the quality of her dishes by visiting the wet market at 4am daily to source the freshest produce and beginning her cooking before dawn.

Hana’s dedication to her craft is evident in every bowl of pho she serves. In their small stall, Hana prepares two types of pho: beef and chicken. The beef pho features a balanced sweetness with a light herbal aroma, offering a simple yet satisfying experience. The broth is clear but packed with flavour, a testament to Hana’s skill in extracting the essence of the beef without making it overly rich. Thinly sliced beef is cooked to perfection, tender and succulent, creating a delightful contrast with the light broth.

My favourite, however, is the chicken pho. This dish boasts a deeply flavorful broth that is cooked overnight for more than 12 hours to enhance its richness. The broth has a deep, chickeny flavor that is so satisfying. Paired with super tender kampong chicken, this dish is so comforting and tasty that I savuored every last sip.

Each bowl of pho is accompanied by a selection of herbs and vegetables, which provide a vibrant, aromatic layer to the dish, while the lime adds a tangy zest that elevates the overall flavour profile. The clear yet flavorful broth highlights the richness of the protein while keeping the dish light on the palate, making it a perfect meal for any time of the day. A squeeze of lime adds an extra layer of zest, enhancing the complexity of flavors in the bowl.

To complement the pho, I highly recommend the Vietnamese Fried Spring Rolls, which feature a crispy exterior and flavourful filling. These rolls are a perfect blend of textures, with a crunchy shell giving way to a savory, moist filling that bursts with flavors.

Huong Pho also offers a few types of banh mi, with the sardine banh mi being a standout. Hana steams the sardines for over 10 hours, resulting in a softness comparable to canned sardines. The sardines are infused with rich flavors during the long steaming process, making them incredibly tender. The sandwich is generously filled with egg mayo butter, fresh cucumber, pickled carrot, coriander, and chili, all nestled in a crisp-on-the-outside, soft-on-the-inside tiger bread loaf.

My new favorite is the banh mi xiu mai, featuring juicy Vietnamese-style meatballs topped with firm, flavorful salted egg yolk. The meatballs are incredibly soft and juicy, while the salted egg yolk adds a satisfying bite, making every mouthful unforgettable.

This will be a Vietnamese joint that I will frequent and I just let the cat out of the bag. The relatively slim set of options might even make ordering easier: you know you’ll get a good meal no matter what you choose.