Phở Thuý Tây Café
Restaurant · New Cross Gate ·
Hanoi-style pho, unique offal, duck tongues, specials
Information
London SE15 1NL, United Kingdom Get directions
Hanoi-style pho, unique offal, duck tongues, specials
London SE15 1NL, United Kingdom Get directions
"One of London’s most accomplished Vietnamese restaurants, Thuy Nguyen’s Pho Thuy Tay is back to serving the hardcore Hanoi blackboard specials that attracted south east London’s Vietnamese students, but there is still a huge amount to love about the main menu which is available to pick up or order via Deliveroo. The pho is the best in the city, in the Northern crystalline style, but the pho chien trung is something rarely seen in London’s Vietnamese restaurants: noodles shaped into little rosti style patties and stir fried with beef, egg and vegetables. Don’t miss the beef and mustard green rice, the raw beef salad, or the pork belly stew, replete with one perfect and still runny deep fried boiled egg. Thuy’s phone number is 0788102988 — order by text." - Adam Coghlan, James Hansen
"On Old Kent Road, Vietnamese students fill the restaurant’s five tables in anticipation of Hanoi deep cuts: frog-leg hot pots; deep-fried duck tongues; herbal, rare beef salads; or blood sausage — boiled or fried — formed from pale-marble boudins that float on the surface of the cooking pot like a herd of fat harbour seals bobbing in the sea." - Jennifer Trak
"Thuy Nguyen’s cafe on Old Kent Road does serve oustanding Hanoi pho of clarity and depth; it does serve crackling rare beef salads and fried duck tongues. But its crowning glory — only available from the Vietnamese-only blackboard as a special — is its offal platter, boiled or fried, with blood sausage and intestines aplenty ready to be dipped into mam tom, the concrete-grey shrimp paste whose colour belies its intensity." - Jonathan Hatchman
"In a city where the regionality of Vietnamese cuisine is usually flattened into a bland litany of pho and bun, Thuy Nguyen’s cafe on Old Kent Road is completely sui generis ─ a proudly Hanoi restaurant where the pho is limpid and crystalline and the broth so life-affirming anyone could drink it everyday. But it’s the Thursday and Friday specials that launch it into another league: crispy salt and pepper duck tongues, herbal, rare beef salads; or blood sausage, boiled or fried and formed from pale-marble boudins, dipped in the corrupt flavour of mam tom ─ a bureaucratic grey shrimp paste with the funk of a thousand prawn heads reduced to the density of a neutron star." - Jonathan Nunn