Pho Lan

Restaurant: Pho Lan
Cuisine: Vietnamese
Last visited: January 6, 2012
Location: Richmond, BC (Richmond Central)
Address: 6950 #3 Rd
Train: Brighouse Station Southbound
Price Range: $10 or less

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

Food: 4-4.5
Service: 3
Ambiance: 1.5
Overall: 4
Additional comments:

  • Vietnamese owned/operated
  • Hole in the wall/Dive
  • Not the cleanest place
  • Local favourite
  • Busy at peak hours
  • Casual/quick
  • Cheap eats/budget friendly
  • Parking at rear
  • Cash only
  • Dine in/Take out
  • No delivery
  • Daily 10:30am-10pm

**Recommendations: Pho Lan Special Beef Noodle Soup, Spring Roll (which I missed, but they’re supposed to be great), BBQ Lemon Grass Pork Chop

Talk about a hole in the wall huh? To be fair, this was just the back entrance. You can park in the rear for free and enter through the back door, which is very common of many divey/casual places. Heads up! Don’t focus too much on what’s going on in the kitchen as you walk by…

Okay so this is the front! Pho Lan is a local favourite and usually the first to come to mind when people ask for “the best pho in Richmond”. It was actually my first visit here, but I’m likely to come back.

To be honest, I did hesitate a bit since it failed a health inspection a few months ago and had to temporarily close. However it’s cleaned up now (I think) and has reopened, although the degree of improvement is very questionable. In a way I kind of expected a bit of uncleanliness for this style of dining though. I’ve likely dined at more dirty restaurants than I know… but it happens.

Referring back to my 10 Things to Look for When Dining Vietnamese! blog post, Pho Lan was rocking it! Let’s see… looks like a dive with a crappy sign containing lots of words? Check!

Cash only? Check! I saw about 4 of these signs throughout the restaurant.

Mostly Vietnamese people dining inside? More or less, but being in Richmond there were a lot of expected Chinese. There were actually a lot of Westerners too, but this place is a local favourite, so I was still buying into it. (This was taken just after the Friday lunch rush, otherwise it was packed.)

As for the authentic Vietnamese menu, I was surprised there was no Vietnamese on it. It had English and Chinese, but no Vietnamese. The owners are Vietnamese though, so it’s not Chinese style Vietnamese either. The food is cheap and the menu has all the typical dishes of any Vietnamese restaurant.

It’s Christmas time all year? Check, even though the string of lights weren’t turned on. I didn’t see the waving cat, but it already had about 5 of the things I look for when dining Vietnamese, so we’re looking good! On top of that, all I could hear was the yelling of orders in Vietnamese, which sounded like choppy out of tune singing… signs were pointing to legit! The owners are pretty friendly and quick with orders too, so that was a bonus!

Yes, definitely ghetto. There’s nothing like a sauce dish to fix a wobbly table…

Again, Pho Lan really isn’t the cleanest place, so if you’re a germaphobe you may want to reconsider. Of course even clean appearing restaurants can be dirty in the kitchen, but Pho Lan is almost obviously dirty in the front… so I really don’t want to know what’s going on in the back. I don’t want to scare you and it’s not like I got sick, and a lot of people I know who have eaten here have never gotten sick, but just giving you a heads up. If you want something more comfortable in the context of Vietnamese food in Richmond there are a lot of other options (like Pho Boi), but they might not taste as good as Pho Lan.

On the table:

Complimentary Bean Sprouts

  • They serve them cooked so if you like them raw you need to ask.
  • It was missing the chilies so you might have to ask for those too.

**#7 Pho Lan Special Beef Noodle Soup4.5/6 (Very good-Excellent)

  • Rare steak, well-done flank, tendon, tripe, beef ball Small $6.50 Medium $7.50 Large $8.50
  • What?! #7? The special is always supposed to be #1! Well technically it was the first listed in the Beef Noodle Soups section, so we’re good!
  • The large size was unusually larger than normal so $8.50 was very reasonable.
  • It was served piping hot with very thin and tender pieces of rare steak and a good amount of meat.

  • The thin rice noodles were dried rather than fresh and they were pretty firm and finished cooking in the hot soup.
  • I prefer fresh, but almost nowhere in Metro Vancouver makes them with fresh noodles.
  • The colour of the hot beef broth was pale and somewhat clear which is better than deep and dark brown.
  • The soup wasn’t as oily as I prefer and I actually wasn’t hit with the beef flavour until later on when I scooped the bottom. It’s weird how that happens because the beef flavour shouldn’t really sink to the bottom, but it kind of does.
  • There wasn’t any anise flavour and it wasn’t too salty or sweet. A lot of places have a sweet broth which is likely from MSG (which is salty and sweet, not just salty).
  • The broth still didn’t beat Pho Tam which is the best pho I’ve had to date. Their beef broth really tastes like authentic home made pho.

  • All the beef pieces were incredibly tender and delicious.
  • The fatty beef brisket slices were almost falling apart tender and they still retained a natural beef flavour.
  • Sometimes they can taste bland and the flavour of the beef all cooked out into the soup, but not this one.
  • There were about 3 beef ball pieces and they were better quality than usual. They seemed darker with more beef content and flavour and firmer in texture overall.

**BBQ Lemon Grass Pork Chop on Steamed Rice4/6 (Very good)

  • $7.50
  • For $7.50 it was a huge portion and well worth it.
  • The grilled pork chop wasn’t all bone or fat and they were marinated nicely with fresh lemongrass.
  • I prefer them a bit more charred, but these were cooked well and not dry. They weren’t necessarily juicy either, but they were tender.
  • I do like them a bit saucier with more intense lemongrass flavour and a bit of a sweeter glaze like the ones from Pho Boi (see here), but these were still delicious.
  • It comes with a side salad and orange nuom choc fish sauce which I love. It’s a sweet, salty and tangy vinaigrette you can pour over the whole dish.

  • The steamed rice was Vietnamese short grain broken rice, which is a bit unexpected.
  • Most Vietnamese places I’ve been to just use long grain, so this was an interesting detail.
  • Short grain is usually used for sticky rice and it does have a stickier texture and tends to clump together.
  • I really wish they offered the dish with Vietnamese fried rice, but fried rice isn’t available here.

Vietnamese Steamed Rice Crepe3.5/6 (Good-Very good)

  • Stuffed with pork, onion, Chinese mushroom, served with fried onion flakes and Vietnamese ham rolls $7
  • I love this dish (Banh Cuon) and it can be enjoyed as an appetizer or a main. This was the main and it’s like a substantial warm salad.
  • It’s a very light dish and it’s traditionally served with bean sprouts, Vietnamese ham, deep fried shallots and cucumbers.
  • I personally prefer it served covered with bean sprouts, basil leaves and more cucumber instead of mostly lettuce, although there were bean sprouts underneath.
  • The pickled carrots were a bit uncommon for the dish, but I do like them.
  • The dish is eaten with the orange nuom choc fish sauce. It’s a sweet, salty and tangy vinaigrette.

There were about 5-6 warm crepes and they looked more Chinese in style than Vietnamese. They were rolled wider like Chinese steamed rice rolls at dim sum instead of  traditional thinner and log-like Vietnamese ones.

  • The skins were thin, but a bit brittle and breaking apart. I question how fresh or made upon order they were.
  • They were decently stuffed, but the skins weren’t chewy or as translucent, and the ends were slightly dry.
  • The skins were heavier on the rice flour than tapioca starch so they really tasted more Chinese.
  • The filling was marinated minced pork, black wood ear mushrooms and onions.
  • The mixture was nice and peppery, but not spicy and the meat was very tender, soft and seasoned with fish sauce without being too salty.
  • The wood ear mushrooms were completely soft and not crunchy, but overall the filling wasn’t dry and crumbly nor wet.
  • There were a lot of textures with the steamed rice rolls and crunch of fresh vegetables.
  • The crispy aromatic deep fried shallots and the nuom choc fish sauce just makes the dish come alive and it’s sweet, salty and tangy.
  • It was good here, but Pho Tam is still my favourite for this dish – see Steamed Rice Rolls (Bahn Con).

Pho Lan on Urbanspoon


  • LotusRapper says:

    I wonder what would have happened to readers if you left out: “To be fair, this was just the back entrance.” and the front entrance picture, LOL !

    Inside looks like an ex- Tudor style pub-ette 🙂

    But what the pho, it’s the quality of the food that counts, right ??? Thx for the review. Will keep them in my memory next time I’m in Richmond.

  • john says:

    WHAT no spring rolls??
    Glad you finally went to Pho Lan! Definitely a hole in the wall. I’ve been going here for more than 15yrs. Will have to go and try Pho Tam next time i’m in surrey. I always order the No.7 small and spring roll. We have to do a Spring roll review!! 🙂

  • In melbourne, richmond is known for housing lots of vietnamese restaurants too. kekekeke.

  • Mimi says:

    Good food ….good price….!

  • Mijune says:

    @LR – lol to be honest, if I left out the front picture it would probably entice more ppl to go! Make it more “special” and seeing the inside and food already makes it less intimidating if you’re use to nicer ambiance! And yes! Quality of pho!

    @John – oh shhiiii…. dammit did I miss the spring rolls?! I need a memo next time! Are the spring rolls better here or at West Lake? or Deer Lake?! That place by Wendy’s on No.3!

    @Michelle Chin – LOL I heard!!! My friend’s live there!!!! We say Richmond – Rich Man…and that’s why all the Asians like to live here =p

    @Mimi- yes!

  • Nathan Chan says:

    I think my family’s gone to this restaurant for close to two decades (and an owner or two ago).

    I’ve noticed that like Pho Tam in Surrey, it seems to be a favourite haunt for RCMP officers for lunch

  • Linda says:

    mmmm just reading your post is making me crave pho and special rice!.. look how much pork chop you get… that’s nuts! 🙂 traditionally the rice dish is actually only made with broken rice so it’s strange that the other places only have long grain rice… i think the broken rice tastes much better but probably because i douse that nuoc cham (hahaha i think you mixed up the C and the M in the sauce name ^___^) over everything.. most places have it served with cucumbers and a slice of tomato as well 🙂

    i used to make banh cuon (rice rolls) all the time at home but i couldn’t make the crepes because they were too much trouble.. i just buy the “wrappers” at hons and make the meat filling out of ground pork, wood ear mushrooms, shallots and fish sauce… you should try it sometimes, it’s super easy! 🙂

  • Herb says:

    I live only a couple blocks away from this place, and used to love this place. However, the last couple year food has been somewhat lacking.

  • Ed says:

    Pho Lan is just about the dirtiest place where I’m a regular. It’s actually cleaner than it used to be if you can believe that. I first went over 15 years ago and the walls were a gross yellow (when they were supposed to be white…)

    The spring rolls are crispy and delicious. Some might find them overly crispy or even burnt but I enjoy the crunch.

    Few places have better tasting pho in Vancouver but even fewer have as interesting of a staff. Next time you see me, ask me about Pho Lan, the Pho Nazi and some of the more colorful stories I’ve been a part of in the many years I’ve been eating here.

  • Ed says:

    Oh and the place is family run and I can confirm they are Vietnamese and not Chinese. The current boss is the original boss’ son and most of the people that work at Pho Lan are their family members or friends.

    And definitely check out the $1.50 “Have a nice day.” special. You’re not allowed to have a nice day without paying for it.

  • John says:

    Its west lake.
    But yes I believe their spring rolls are pretty good. Using rice wrappers instead of spring roll wrappers.

    I agree with ED with the crunchy rolls!

  • Mijune says:

    @Nathan Chan – interesting lol

    @Linda – bhahaha oops!! Thanks for catching the mix up! #Dyslexic Yes, the broken rice is so much better!!! I forgot you were Vietnamese you know? You are right?!

    @Herb – aww that would make me sad… maybe good thing I have nothing to compare to so I still think it’s good…. however Pho Tam is better I think! Where else do you go in Richmond for pho?

    @Ed – $1.50 “Have a nice day” special?!?! lol you know all the secrets! Thanks for the insider tips ed!

    @John – Alright I’m coming back for the rolls then! Crunchy is fine as long as they’re not dry inside.

  • Richard says:

    This place is good, operated by ethnic Chinese from Vietnam.

  • LouDogg says:

    I love Pho in the wall, best I’ve had. i always get the special soup even though i’m white, hahaha. They always ask me if I’m sure i know what I’m getting! SO YUMMY!!!

  • LotusRapper says:

    It just occurred to me the address as posted above is not where the pushpin on the Google Map is. Looks like a Google Glitch.

  • Mijune says:

    @louDogg – I’m so proud!!!! lol you sound like all my white foodie friends.. they always order the stuff with tripe and tendons and the servers always have to confirm that they know what they’re eating. have you ever gotten the menu switched? My friends went for Shanghai and they gave them the “sweet and sour pork menu”.

    @LR – oops! Let me try and fix this! Thanks!!

  • Tai Pham says:

    I love Pho Lan. It may be a small hold in the wall, but it the best pho you’ll find anywhere. The restaurant is operated and founded by a hardworking family as far back as I can remember. I love how everything is authentic down to the narrow shape of the restaurant just as most pho restaurants are back in the home country. The service is friendly and there is a sense of personal attention every time the owner sit and chat with me. Ask anyone at the nearby HSBC and they’ll tell you that he and his father are well loved when they often bring spring rolls to offer to the staff there. Next time you visit, have a chat with Bao and I’m sure he’ll make you smile with his very strange sense of humour. I love Pho Lan and will dine there for many years to come.

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