Que Huong,
18484 Preston Road
Dallas, TX 75252
Phone: 972-985-8899

I work on the border of Frisco and Plano. So right up the street is the mall and lots of shops and places to eat.
Mainly chains and things that have a high rate of sending me straight to the bathroom when I get back. I normally
bring my own lunch and make a go at my desk with all of the stress and craziness. But J-Skeezer has been hopping
out for lunch and picking up things from the restaurants on the way home for a while now and has ferreted out
the good places there. One in particular Que Huong, a Pho shop. Ive had Pho before, I just found out it is pronounced more like “fuh” today, and it was OK, was really good with a group of people and we placed the garnishes in the middle and all flavored it the way we wanted.  I had a nice time with the family style of that meal. J-Skeezer and I hopped out for a bite and he highly recommended the place. The shop itself must have come from a “build you own noodle shop” kit. That’s not bad, that’s fine! Meaning, ive been to some other noodle bar, noodle shops around DFW and it has the same vibrant colors, the same mom and pop feel and that’s what I want when I go to places like that. We ordered some appetizers and a  huge bowl of soup each. For starters we had the Pork Spring rolls, standard fare but masterfully made. I have had them at places where the wrapping wasn’t secured correctly and fell apart after a second bite. Not the case here, very compact and done well. The peanut sauce was average and didn’t shock and awe but didn’t disappoint either. We also ordered the Barbecue grilled Pork meatballs. Very nice. I do wish they had a bit more smokey flavour on them but I think that may kill the texture and toughen them up somehow. So I would fix that with a smokey sauce to go with it. They were sweet and porky (is that an appropriate word?). They came  with a carrot soy sauce of sorts that was decent but could have used some smokiness in it. Our Pho was with beef tenderloin and was very good. I always sip the broth first before adding any additional garnishes or sauce. I feel that the broth is a back drop and should be a good vehicle for the flavors. In that broth I want hints of saltiness, beefiness, onion and pepper but none to over power the other. That’s what the garnishes are for. I don’t normally like sweet basil as I think it is the only thing I can taste if I have it fresh with anything. But I loaded up on hoisin, bean sprouts and hot chili sauce. I also tried out my camera for the first time and took a few shots.

MeatBalls and Spring roll

Pho up close