by Bruce Brammall
Last week my duties took me to a Vietnamese restaurant in Dickson called Pho Phu Quoc. The establishment, which I'd never visited before, doesn't pretend to be high class. It's not licensed, its tables have melamine (or something) surfaces without cloths and the waiters don't wear mess jackets.
On the other hand.
Many of you will have heard of the old axiom that "if you see plenty of Chinese people eating in a Chinese restaurant, you can be sure it's a good one and the price is right".
My ex-restauranteur mate told me he'd been directed to the place by an ex-digger who had spent a lot of time in Vietnam and had said it was "the real bloody thing". There was also a lady having lunch there whom I know to have good, but not snobbish, taste in food.
I was quite taken with the Pho Phu Quoc, despite (or perhaps because of) its unpretentiousness. It reeks of authenticity and its prices are trifling. By the way, there's a bottleshop two doors away.
Pho Phu Quoc
Gourmet Traveller - Restaurant Guide Australia
Pho Phu Quoc's unassuming location among Dickson's Asian supermarkets, in addition to its unpretentious decor, are good cover for what turns out to be one of Canberra's best kept culinary secrets.
This is food to make your taste buds zing. From the DIY camp-fire beef presented in rustic pottery over flames (which you then must roll in rice wrappers) to the delicate and subtle flavour of ginger in the chicken with special bean sauce, and succulent seafood in the seafood rice hotpot, every dish is a winner.
Combine any of these with coconut juice, or one of the wide range of fresh fruit shakes, for an experience that ranks as one of the top value meals around. Great for groups.