Pho Tam

Restaurant: Pho Tam
Cuisine: Vietnamese
Last visited: May 14, 2011
Location: Surrey, BC (Whalley)
Address: 10302 135 Street
Train: Surrey Central Skytrain
Price Range: $10 or less, $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: FMF Must Try!

Food: 5
Service: 3.5
Ambiance: 2
Overall: 5
Additional comments:

  • Vietnamese owned & operated
  • Specializes in pho
  • Rice & noodle menu only
  • Generous portions
  • Hole in the wall-ish
  • Hidden gem
  • Local favourite
  • Busy for lunch/dinner
  • Cheap eats/budget friendly
  • Very casual/Very quick
  • All women staff
  • Cash only
  • $4.50 min. charge/person
  • Limited parking
  • Take out/Eat in
  • Mon-Fri 10am-10pm

**Recommendations: #1 House Special, Steamed Rice Rolls, French Style Iced Coffee with Milk

I took the photo just before closing, but the parking lot was packed. Due to what? Or do to who? The love for Pho Tam is very familiar to those in the neighbourhood, but outside of Whalley, this place is a hidden gem. Well actually even in Whalley this place is still a hidden gem. It’s kind of located behind a Safeway in a sketchy strip mall of local and family run Asian restaurants and shops.

It was everything an excellent Vietnamese restaurant should be. Shady, sketchy, cash only, Christmas light decor, and basically a hole in the wall serving cheap home made Vietnamese food in generous portions. It always helps when it’s full of Vietnamese locals too, and Pho Tam was!

“The Best Noodle Soup in Town” usually suggests “tourist trap”, but being in Whalley, I don’t have to worry about that. Although I might have to in five years if mayor Dianne Watts’ is able to make Whalley the “downtown” of Surrey!

Pho Tam wasn’t even my original plan. Being unfamiliar with the area I had actually made a wrong turn and that’s when I noticed the packed parking lot and bright yellow lights for “Pho Tam”. The name rang a bell and I had a feeling it was the famous pho restaurant in Whalley, but I had to resist the temptation. I was attempting for the third time a visit to Taste Nice for Caribbean food, but failed once again (I feel like that place opens when it wants), so I head back towards Pho Tam to settle my curiosity. I’m pleased to say that it was an awesome plan B!

Again I took this photo as it was closing, but this place was packed. I actually felt like I was back in Asia at one of those ghetto side street restaurants. With the communal dining and Vietnamese clientele, I couldn’t help but grin from ear to ear, I was so excited! My eyes were going to pop out of my head! I just knew it was going to be a winner.

It’s family owned and operated with a 99% women staff (the only guy is a part time employee who works the cash register). These ladies sure know how to cook and work a restaurant, it felt like the Phnom Penh of Whalley, but to a lesser degree, and the menu is strictly Vietnamese and a bit limited with “mix and match” options of noodles and rice.

I knew there was an excellent Vietnamese restaurant in Whalley, but seriously how many Vietnamese places are there in Whalley with the word “pho” in it? I didn’t want to waste the trip out here on a mediocre place, but luckily I scored! I’ve been having such good luck in Whalley lately with Tokachi Japanese and Taste of Punjab that I didn’t want to ruin the streak. Whalley is on a definite winning streak for hidden gems, sketchy restaurants and more or less hole in the wall dives, and Pho Tam definitely makes the list of “must try’s” in the area.

On the table:

**House Special: Combination of Beef and Rice Noodle in Soup (Pho Dac Biet) 6/6 (FMF Must Try!)

  • Medium bowl $7 Large bowl: $7.50
  • Special B: Any large beef soup and one salad roll $9.75 (taxes not included)
  • The must order item at any Vietnamese restaurant is usually #1 or #2 – this was #1.
  • This was definitely the winning item of the night and possiblythe best pho” (as much as I hate saying that) I’ve had to date outside of home cooked pho. I’m salivating just thinking about it.
  • The broth looked great with the natural beef oils floating on top, but it wasn’t too oily either. It smelled great and was served nice and hot.
  • There was a ton of beef in it and all the cuts were tender and plentiful.

  • There was as much beef as there was noodles. It included beef balls, medium rare beef slices, beef brisket, tendons and tripe.
  • The noodles were al dente and chewy, and the broth… oh gosh, the broth was amazing!
  • It was so good its level of “goodness” was tied with an excellent Japanese Shio ramen broth.
  • It was noticeably sweeter, but not too sweet or salty and so full and rich of beefy flavour.
  • It had a hint of star anise for that aromatic background of sweet licorice flavour and you could just tell the beef was slow cooked and stewing all day.

Pork & Shrimp Salad Roll 2/6 (Okay)

  • Included with Special B ($6.50 if ordered separately and includes 2 rolls)
  • This was your standard salad roll, not particularly good, but decent. There wasn’t much pork or any mint leaves.
  • The dipping sauce almost tasted like pure Hoisin sauce though and it barely had any peanut flavour. I also like mine with some tangy vinegar and a bit of heat. The best peanut dipping sauce I’ve had for Vietnamese spring rolls was at Slanted Door in San Francisco.

**Steamed Rice Rolls (Bahn Con)5/6 (Excellent)

  • $7.25
  • This is one of my favourite Vietnamese dishes. Traditionally it’s a breakfast item, but I can eat it anytime.
  • They did an excellent job with these rice rolls!
  • It’s a very light dish and it’s traditionally served with bean sprouts, Vietnamese ham, deep fried shallots and cucumbers. In this case there were no cucumbers, but a few random shreds of lettuce and some basil leaves, which I didn’t mind at all. It made it more aromatic and almost like a salad.
  • The sauce it’s served with is the classic orange coloured nuoc cham sauce or vinaigrette.

  • There was a good amount of steamed rice rolls underneath, which are like steamed spring rolls.
  • It’s a home made Vietnamese crepe stuffed with minced pork and black wood ear mushrooms.
  • It’s very similar to the Chinese steamed rice rolls, but the wrapping is completely different. This one is more delicate with a slight chew and it’s paper thin and made of rice flour and tapioca starch, while the Chinese one is just rice flour.
  • This crepe is served warm to almost room temperature and the rolls are really tender and just melt away in your mouth.
  • The filling was a bit gluey and it’s lightly seasoned with some fish sauce, but it’s very mild.
  • It’s ground pork, but it wasn’t lean, so there’s tons of pork flavour and it’s not chewy or gelatinous fat either.
  • The black wood ear mushrooms were a bit overcooked and they lost their crunchy texture, but it was still very good.
  • Together with the sweet, savoury and tangy nuoc cham sauce it was a world of textures and flavours especially with the basil leaves, bean sprouts and salty crispy shallots.
  • There are better qualities of Vietnamese ham, and although this one isn’t the best, they gave 15-20 slices of it, and for the price it’s more than fair.
  • I actually like this with crushed peanuts, but that’s my own tasty twist.

Rice Vermicelli with Grilled Pork Steak & Spring Rolls 4/6 (Very good)

  • $8.50
  • It served with crushed peanuts and again the classic orange coloured nuoc cham sauce or vinaigrette.
  • It’s a very aromatic bowl of noodles and perfect for warmer weather since it’s soupless.
  • I love the combination of green onions, basil, and peanuts and with the sweet, savoury and tangy nuoc cham vinaigrette, it’s almost like a dry noodle salad.
  • The grilled pork steak wasn’t too impressive because of the quality, although it was well marinated and flavoured with savoury sauces and Vietnamese herbs.
  • The cut was just really gelatinous, thin, chewy and fatty so I wasn’t a fan of it.
  • I’d order this with the grilled chicken or BBQ short ribs if I were to order it again.

  • **Deep Fried Spring Rolls 9 (Cha Gio)4.5/6 (Very good – Excellent)

    • I’m pretty sure this was their own version of a Vietnamese spring roll. The recipe was unlike any others I’ve had before. It was delicious!
    • It was crispy on the outside and the inside was filled with creamy taro root, carrots, onions, garlic and minced pork and maybe some jicama root.
    • The filling was creamy and crumbly and there wasn’t any cellophane noodles or mushrooms going on.
    • I loved the texture of them, although I’ve had crispier Vietnamese spring rolls before.
    • It was almost like a croquette with the creamy rich filling and the predominant flavours were taro root and pork. The pork was not completely lean so there was still good pork flavour going on, but it wasn’t gelatinous either.

Grilled Lemongrass Chicken and Beef Short Ribs on Fried Rice4/6 (Very good)

  • $12.25
  • This was a very generous portion and there was a mountain of meat! Equal portion of meat and rice.
  • The lemongrass chicken was decently marinated fillets of boneless dark meat chicken and they were well grilled, tender and juicy, but just a bit too fatty for my liking.
  • I could have used more lemongrass in the marinade although I could still taste and see it.

  • The beef short ribs are supposed to be the hot item here and it came recommended.
  • I was kind of hoping the marinade on the beef short ribs was going to taste like the Luc Luc beef from Phnom Penh, but it wasn’t.
  • This tasted like sweet Korean BBQ Short Ribs (Kalbi or Galbi ribs), but it was almost like jerky and a bit overcooked.
  • The meat was quite chewy, but it was nicely grilled with charred flavour and an intense sweet and savoury Vietnamese herb marinade and glaze.
  • It was a bit oily as expected, but just the quality of meat wasn’t great, although they weren’t bad.

  • Vietnamese fried rice is different than the Chinese kind. It’s made with fish sauce instead of soy sauce for flavouring, but this wasn’t that salty at all.
  • The fried rice was quite moist and almost like sticky rice here. They use day old rice (good thing) and it was almost clumpy.
  • It’s pretty good with caramelized and charred shallots, scrambled eggs, peas, carrots and slices of fatty cured sweet Chinese sausage for added flavour.
  • It seemed more pan-fried than wok fried and it was almost a chewy fried rice, but it was intended and I liked it.

**French Style Iced Coffee with Milk (Cafe Sua Da) 5/6 (Excellent)

  • $3.25
  • Served with an authentic Vietnamese coffee filter which makes for a stronger brew.
  • It’s a French roast coffee mix, which is standard, and it’s mixed with condensed milk and ice.
  • I think this one had some added Chicory root in the blend which makes for a stronger roasted coffee bean flavour.
  • It was equal parts condensed milk and coffee and I’d ask for less condensed milk next time because I like the stronger bitter flavour in coffee.
  • It doesn’t look like a lot, but that’s essentially how much you get if you order anything iced at Starbucks.

You remove the coffee filter and then mix up all the ingredients and add ice all the way to the top.

  • It’s pretty freaking amazing. I love Vietnamese iced coffee and I highly recommend it if you’ve never had Vietnamese coffee before.
  • It tastes like a combination of melted Werther’s Original candies and See’s coffee candies, but better.
  • It’s an ultra creamy, rich and thick caramelized roasted coffee and it’s quite strong, bold and robust with intense flavour and a desired bitterness in the end notes.
  • It’s sweet initially and almost like a dessert, but it’s as strong as it is sweet and the flavours linger even after a sip. Delicious!
  • It reminds me of the kopi I had in Singapore – see here.
  • **Warning: I had this at 9:30pm and I didn’t sleep until 8am… it’s strong!


Pho Tam on Urbanspoon


  • Bow says:

    Once did a foodie “Pho” tour, eating in every Pho house I could find, but never been out to Whalley. I insist on raw beef in my Pho, letting the broth cook it, rather than grey, overcooked beef. I found the Pho Linh on Broadway does this, as well as having an excellent broth and very good Cha Gio. The Pho Le never gives enough beef, good broth and noodles though. Hai Phong on Kingsway makes a good Pho. The best value is the Thai Son( a chain, best on East !st )makes the best cooked meat(lemongrass, pork chop,etc.) combos and best beef brisket.

  • Crystal K. says:

    LOVE this place. Used to go there like once a week…mmmmm

  • Linda says:

    mmm who doesn’t love pho? it’s cheap and delicious! anywhere that sells it for more than $9 is highway robbery if you ask me lol

    mm dac biet is definitely my favorite type of pho – it has all the different sections of meat that i like.. i particularly like it for the tendon and the tripe! yummmmmmy! i haven’t had pho in the longest time and my fave still is thai son – i don’t know why.. maybe the soup? i don’t know if i’d ever go to surrey or whalley for that matter for pho but at least now i know there’s a decent place to go to if i do end up in that area!

    the salad rolls look so skimpy.. very little pork and even vermicelli too! i rarely ever eat mine without the sauce so i’m sad to hear that there wasn’t much peanut butter in this dipping sauce! the bun cUon looks pretty good but it’s really easy to make which means it’s hard to screw up.. the filling is literally ground pork, fish sauce, salt and wood ear fungus πŸ™‚

    i’m glad this place uses real spring roll wrappers – a lot of places use egg roll ones!

  • Ryan's mommy says:

    When we go?

  • john says:

    This place sounds good to me when I ever go to Surrey. Their spring rolls looks like the once @ Pho Lan in Richmond. Also a hole in the wall. This place is definitely alot nicer than Pho Lan.
    Guess its time to compare PHO soon! πŸ™‚

  • Mijune says:

    @Bow – Awesome Bow! I haven’t done many pho places because after having the homecooked version you can’t go back to anything else… this place is it though!

    @Crystal K. – LOVE IT!

    @Linda – lol i agree… it’s gotta be cheap. You and Bow seem to like Thai Son! I don’t think I’ve been yet. This place will change your mind about pho! The steaming of the rice roll is really hard though… to get in thin and not gluey is very difficult for the rice rolls. But the filling is easy!

    @Ryan’s mommy – oh yeah!! I forgot!!! Have you been? Let’s go!!

    @john – C’mon down to Whalley!!! This place will change your mind.. although maybe I should try Pho Lan and report back to you? save you the trip if Pho Lan is better haha

  • Sherman says:

    At least for me (and it looks like you too), this is the best Pho I’ve had in the GVRD period. I’ve had homecooked Pho too and this is not that far off! The meatiest tasting broth I’ve had and the amount of meat they crammed into the bowl is nuts! I don’t mind Thai Son, I think they are pretty solid and good value. However, all my Vietnamese friends seem to avoid it at all costs. Makes me wonder…

  • Adam says:

    Since you’ve did a pho review of Surrey restaurants. I will give you a brief history. Back then the two MAIN staples to go for pho in Surrey was Pho Tam and Kim Hoang in 1993-2000. Kim Hoang has always been the ideal spot for pho over the years, as Pho Tam sits right behind it’s tail. Don’t get me wrong, i love these two places and would recommend them both.

    However, back then the chef of Kim Hoang would always serve this house special dipping sauce for his pho. That sauce just tops the pho off, it’s pretty darn good. The pho there as i remembered was excellent! The soup would be so savoury that it would melt your heart out in a cold day! Soon after, the chef/owner sold the restaurant to his brother in law and now currently running it. After that, Kim Hoang has gone down hill and Pho Tam has taken over. Throughout the years, Pho Tau Bay made it’s name and is considered the next top spot for pho.

    But about 2 years ago, i made a SURPRISING find that the original owner/chef of Kim Hoang has come back and opened a new place (Pho Vinh) once for all. How do i know? I was skeptical when i saw the grand opening sign, decided to try it out. They served that once epic sauce for pho and instantly i knew who made it. The chef came out and greeted me since he recognizes me (really friendly guy, the only guy you will see there) and told me he had come back to serve good food cause he missed doing so. The dishes were as good as i remembered, you can’t really go wrong. He did add this other fresh herb (long green leaves) for pho, not sure what it’s called but he said it’s traditionally served as a condiment for pho in Vietnam. There’s not many Vietnamese restaurants that serve this.

    Since the downhill of Kim Hoang, Pho Tam has been my go to place for pho in Surrey. But since i’ve found my sweet home for pho has come back, it will continue to conquer all. “Vinh” in Pho Vinh is the owner/chef’s name, it was picked so that his old customers will remember his name and come back! If you see him in the dining area, say hi to him. He will put a smile and talk to you =).

  • Mijune says:

    @Sherman – If you wonder… I wonder… and if Vietnamese ppl are wondering… I am REALLY wondering.

    @Adam – You are AWESOME!!! Thank you so much for leaving me that story! I’m appreciative and I’m sure so are all the other readers! Wow! This is great!

    Funny that you say because since I’ve been talking about Pho Tam I’ve had several people bring up Pho Vinh and Pho Tau Bay to me! People still seem to like Pho Tam, but they have strongly recommended these other 2 as good options as well. Is Pho Vinh the one by Bubble World? If so, that has definitely come up as the recommendation.

    I will definitely go try Pho Vinh AND say hi to the owner on your behalf. Thank you so much for giving me all this background information I would have never discovered on my own. Cheers!

  • Adam says:


    Yes Pho Vinh is by Bubble World πŸ™‚

    When you drop by that place, here are the dishes i recommend to make it easier for you.

    Spring Rolls
    Lemongrass Chicken or Porkchop
    Salad Rolls
    Seafood Noodle
    Vermicelli dishes
    #Combo 1
    Beef Brisket w/bread
    Ice Coffee o.o

    *these are my personal favourites*

    Writing that history makes me feel old. Sigh, hope you enjoy the food as i did throughout the years!

  • Dilara says:

    wow Mijune you are really making your way around the Whalley hole-in-the-walls! I’m glad you found Pho Tam – I go there ALL the time! I loooove a good Pho like anyone else and this is so close to home for me. Love the prices, huge portions and the fact that it’s delicious!

    I swear one of these days I’ll get ahold of the owner of Taste Nice and I’ll make him stay open for us, dammit! lol

  • Linda says:

    @Sherman @Mijune noooooooooooooooooooooooo! i love thai son! lol i guess it depends on which location you go to – i like the 1st avenue location for rice but i think the main street location has better pho – i don’t know why lol

  • agingteen says:

    i also use to go to Thai Son all the time because it was convient and the portions were huge but i heard stories from my friends who are vietnamese about their meat and since have never gone back. I wasn’t sure if it was true or not but after Sherman’s comment it makes me wonder.

    I am definetly going to make a trip out to Surrey to try Pho Tam. Thanks for the recommendation!

  • Mijune says:

    @Adam – thank you!!! most of your dishes are ones I would order anyways, so great! Don’t feel old.. feel wise πŸ™‚

    @Dilara – I know!! I think about you all the time when I’m there! Not bad things of course, but I know you know this area for good food! I’m always hoping i’ll find something you DON’T know about yet πŸ™‚ YES! oh and go check your facebook! i sent you a msg!

    @Linda – ok linda – get your butt to Whalley and try this place!! πŸ™‚ Gas will cost, but you’ll save with cheap dinner πŸ™‚

    @agingteen – eeek…. but maybe I don’t want to know. You’re most welcome btw so happy you’ll try this place!

  • Nathan Chan says:

    mmmmm. We’ve been going to this place for years. Totally worth driving out from the Sunshine Hills area for

  • Mijune says:

    @Nathan Chan – lol Sunshine Hills isn’t THAT far though. What a gem huh?

  • Nathan Chan says:

    Scratches the pho itch!

    It’s far mostly because we normally head out to Richmond instead of further into Surrey, and Hwy 91 is a breeze in light traffic as opposed to going down one of the avenues and then King George. I suppose go down Hwy 10 and then King George would be the fastest way?

  • Michelle says:

    This is my favourite pho restaurant and it has a very dear place in my heart. I’ve been going here with my mother since I was seven when I used to take swimming/skating lessons at the North Surrey Rec Centre. Absolutely delicious.

  • Charles Do says:

    You guys also forgot to mention the mounds of msg in the broth…Ever notice how you get very thirsty eating the pho, yeah. The amount of msg is too much. Don’t use that just to save a little bit of money. Definitely not one of my preferred pho restaurants.

  • Mijune says:

    @Charles Do – almost every pho restaurant uses msg… but on that note there is also no scientific proof it’s bad for you. No worse than salt and fat at least… πŸ™‚

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