We have been excited about the opening of Pho Lang Thang since we started seeing them at events and Asian Cultural/Food festivals almost a year ago – and apparently everyone else has too. We’ve tried to pay Pho Lang Thang a visit three or so times within the past couple of weeks and every single time there was a two hour wait. While this may annoy some, it just tells me that the food must be darn good and well worth the wait.
And it was.
We went on a Sunday as to avoid the crowds, and even then, it was busy! Just not overly so. Upon entering the staff was friendly and told us they’d seat us soon – it only took a minute or two. Enough for me to sneak and snap a picture or two of the interior. As we were sat down our server explained that we were actually being sat in a section that didn’t belong to them, but that they used when they were busy.
To start, we got the Cha Gio – two fried spring rolls filled with pork, mushrooms carrots and glass noodles and a dipping sauce called Nuoc Mam Pha. They were nice and crispy and the ingredients were mixed well inside them. They were crunchy, porky and very savory. The sauce was sweet and really complimented the Cha Gio really well.