Soo Viet

Soo Viet

Where:
Soo Viet
247 Des Voeux West
Sai Ying Pun, Hong Kong

Phone:
+852 2858 1855 (I don’t think it’s a booking kind of place though)

Price:
Mr Judgmental and I got out at HKD110 each, but he’s also a remorseless eating machine who forces me to be a better person.  Other people will probably spend less than HKD100 per head.  No service charge.

homerdonuts

The deal:
One of my loyal FYN homies chimed in on the Fuck Yeah Noms FB post (fuck yeahhh, like that good shit already) regarding my FYN review of Pho Bar and gave up the secret regarding the existence of Soo Viet.  She expertly claimed that while the pho was good at Soo Viet, the real star was the bun bo hue, which required you to pre-order it as this gave the restaurant enough time to prepare the stock and get their asses down to the wet market for the right ingredients.  This of course sent me into a frenzy and I messaged Soo Viet to find out how I could secure bun bo hue for lunch time and was given the fuck yeah news that they now have enough supplies to have bun bo hue on offer all the time.

Mr Judgmental and I sit down in the tiny restaurant and experience some confusion as to why they’ve chosen to feature prominently a massive blow up poster of an article for when the Soo Viet owner used to be the bar manager of Xperience, a bar in Wan Chai.  The menu is extensive and things are quite ambiguously named, so we narrow our choices based on what was deemed worthy of a photo and some chats with the owner.  This is how we end up with a fuck yeah serve of the SOO Viet Egg Roll (HKD43) (cha gio), fried pork spring rolls which you wrap in lettuce leaves, Vietnamese mint and mint, before dipping it in a sharp vinegar and fish sauce based dipping sauce.  I’m always partial to a bit of deep fried action and I can’t help but think that Le Garcon Saigon probably serve something similar but charge you HKD168 for it.  These fuck yeah spring rolls do go someway in easing our disappointment that the SOO Viet Ban Xeo Crepe (HKD55) is only available at night.

Mr Judgmental insists that our incoming two bowls of noodles is insufficient for our daily carb requirements and orders a Soo Viet Banh Mi (HKD42).  It’s tasty enough with the standard mix of pate, Vietnamese pork sausage, pickled daikon and carrots and coriander.  It’s all served on a baguette which hits a good balance between a soft inside and a crusty exterior, but not so fucking crusty that you end up with some sort of eating related injury by cutting your mouth up to shit. I won’t make bold claims that it’s the best banh mi in HK but I wouldn’t tell you that you need to definitely get involved either.

We predictably get a serve of Soo Viet’s pho, which is titled as the Soo Viet Noodle Soup (HKD65) and is your mega-serve of rare beef pho with all the trimmings (beef balls, tripe and Vietnamese sausage).  It’s tasty and I enjoyed it a lot but it falls more in the category of quick and easy beef pho vs the delicious as fuck, rich stock of Pho Bar which has been created with the deep, slow cooked pho stock concept in mind.  In fuck yeah times though, there is a generous serve of beef, tripe and other ingredients which has gotta rate for some points because there’s nothing sadder when you eat two measly slices of beef and half a beef ball and realise that you’ve come to the end of your “deluxe” pho experience and it’s just mint stalks, rice noodles and stock from here on in.

But it’s when we get to the off-menu, Hue specialty, the bun bo hue (HKD50) that shit really gets real.  We tried to quiz our waitress to find out if there were other off-menu items that we needed to get involved with but she assured us that this was it.  A bun bo hue is a spicy soup made by boiling down beef bones with lemongrass, baby bird eye chillies and fermented shrimp paste (mam ruoc).  When compared to a pho it’s got more of a sour, spicy jive to it and then uses a firmer round rice noodle vs the standard flat rice noodle.  Soo Viet don’t skimp on the ingredients and top this noodle bowl with beef shank, basil, coriander, fresh onions, shallots, Vietnamese sausage and lemongrass.  There’s also thinly shredded purple banana blossoms which Soo Viet fly in from Vietnam, rather than taking the easier option of just substituting in the cheaper and more readily available red cabbage.  The stock and the beef shank is really where it’s at though and the mix of flavours from the spice from the chillies, the deep beef stock and the fermented shrimp paste creates some real fuck yeah feelings for the bargain price of only HKD50.

opramindblown

So as it turns out, the best fuck yeah dish we had at Soo Viet is the one that isn’t on the menu.  This is where I am always and forever grateful for my benevolent and kind FYN homies who share the love and wanna keep me in FUCK YEAH NOMS.  And now all of us can share in Soo Viet’s bun bo hue fuck yeah secrets.  So to my best FYN homies, let it be known that always and forever, my love will run deep for you – cause my FYN homies clearly are the BEST FUCK YEAH HOMIES.

Verdict:
Fuck yeahhhhhh! Cheap and tasty as fuck Vietnoms – most importantly, I’m still dreaming about the bun bo hue.  Yeah, you Sai Ying Pun assholes are most def gonna be into this good shit.

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