Located in the vibrant area surrounding National Taiwan University, Vietnamese Cing Hua Pho is a favoured dining spot among students and locals alike. This family-style restaurant is largely appreciated for its hearty bowls of comforting pho, packed with rich, fresh flavours. Cing Hua Pho also offers a variety of banh mi sandwiches, perfectly crafted for dipping and complementing that great bowl of Taipei pho pho.
These Vietnamese noodles just hit the spot for me. It might be the noodles, it might be the meat to noodle ratio, it might be the rich tomato broth, or it may just be every damned thing in the bowl. It all tastes fresh, clean, and packs a punch. Whether you need a nourishing meal between classes or are simply craving authentic Vietnamese cuisine on the weekend, Vietnamese Cing Hua Pho promises to deliver warmth and satisfaction in every visit.
Menu at Vietnamese Cing Hua Pho
So, from top left down, you have the Pho area (河粉類), dry noodle area (乾拌類), Ban Mih area (法國麵包), assorted cold side dish area (冷盤類) and then the drinks area bottom left (飲料類). From the top right, you have the rice area (飯類), Chef’s recommendation area (主厨推薦), soup area (湯類), and finally, the assorted hot dish area (熱盤類).
I like the way the menu is set out at Vietnamese Cing Hua Pho. I think it’s easy to follow and there’s just enough on there to have a great selection for anybody wanting to get some good pho, rice noodz, or general rice.
Chicken and tomato Pho
越南番茄雞肉 yuè nán fān qié jī ròu
I would say it would be a tragedy to come to Vietnamese Cing Hua Pho for the first time and not get this pho dish. In actual fact, that probably goes for all Vietnamese restaurants in Taipei. Pho tends to be the staple of a Vietnamese restaurant and is invariably just ultimate delicious healthiness in a bowl.
First, you’re going to get slapped in the face with tomato flavour, then carrot, then a deep richness from a long, slow-cooked broth. The noodles are really well cooked with a good bite to them, and the chicken is a great vessel for flavour, too.
The noodles are tasty and retain a little bite. But I tend to find that the bite of noodles in Vietnamese cuisines is slightly less desirable than in other cuisines. They suck up some of that rich tomato flavour, and there’s certainly plenty of them in the bowl.
Vietnamese rice noodle bowl (pork)
越南乾拌麵線(豬) yuè nán gān bàn miàn xiàn (zhū)
The pork looks dryyyyy, right? It wasn’t. I was immediately disappointed when it was put in front of me, but it was remarkably juicy, considering the presentation. I loved seeing the peanuts tucked away in the corner, and I was impressed with the amount of vegetables that were incorporated into the dish.
Do you know what’s even better? Dunking it in that spicy chilli oil they have right there on the table – winner!
I am not a huge fan of noodles, but I did quite enjoy these. I’m also not a fan of soup, so this satisfied my Vietnamese craving with the flavours, excluding that hot soup that just splashes all over the place as your noodles constantly slip out of your chopsticks – you know who you are.
If you are a big fan of South Asian style food, check here out for more delicious restaurants in Taipei!
Beef Tomato Pho
越南番茄牛肉 yuè nán fān qié niú ròu
That familiar tomato flavour from the chicken pho exists in this beef one, too. The beef is thick, tasty, and juicy. It’s a hearty bowl of delicious tomato and beef pho flavour. Dipping some of that beef into the sour and spicy chilli sauce is a winner, too.
Is it worth it? It’s easily worth it. The broth is deep, rich, yet remarkably light. The meat is juicy, and everything tastes fresh. Ideal.
What is the best dish? The beef and tomato pho is delicious. But I think I like the dry noodles the most. It probably comes down to whether you prefer dry or soup-based meals.
Are there other places like this? There are plenty other Vietnamese restaurants around Taipei. But I think Vietnamese Cing Hua Pho is the best in this area by quite a way. Fresh ingredients, rich flavours, freshness, and cost. Everything is balanced really nicely.