Best pho in KL

Pho King deserves the superlative in its name; it's phở-king good. The phở here is topped with plenty of Australian beef and brisket slices (cooked medium-rare or according to your preference) swimming in a light broth prepared Northern Vietnamese-style; don't come in expecting intense flavours as the subtle notes are intended to put the spotlight on the beef. Eat in Hanoi-style by first tasting the broth on its own before adding garlic vinegar and Sriracha sauce to the mix.

RM15.50.

The cosy Damansara Jaya neighbourhood restaurant is home to one of the best bowls of phở in PJ. Think a rather large bowl filled to the brim with calming and mildly sweet broth accented with the grassy notes of Thai basil. Then, add generous portions of tissue-thin slices of beef scattered across the top that give just the right amount of texture against the slippery noodles, and voila, you have the antidote to any bout of flu or sombre mood. 

RM15.

Hailing from Melbourne, I Love Pho offers beef, chicken and vegetarian soup noodle options – but it’s the beef soup that’s the crowd-favourite. What you’ll get here is a simple bowl of rice noodles with an aromatic broth, along with your choice of beef slices, brisket or beef balls, topped with scallions and parsley, as well as raw bean sprouts on the side. The light-tasting soup allows the flavour of the beef to shine; if you want more kick, throw in garlic chilli oil, fish sauce or soy sauce. Beef up your phở with tendon, tripe, sliced beef, shredded chicken and more. 

Beef noodles from RM19.90, extra toppings from RM3.

The formula for Pho Vietz’s broth achieves the right balance between beefy stock and aromatic spices – particularly star anise and cloves. Among the selection of phở featured on the menu, the 4-Beef Combo Noodle Soup stands out the most, complete with beef slices, beef shank, beef brisket and beef balls. If you want to turn up the heat, opt for the Hue-style spicy beef noodles with a similar stock that’s spiked with chilli. Pho Vietz also serves pork, featuring dishes like the Vietnamese pork rib noodles, bánh mì with pork balls and braised pork belly in coconut juice. 

4-Beef Combo Noodle Soup, RM19.90.

A good phở broth takes time, and Du Viet’s doesn’t take any shortcuts. Taking eight to 12 hours to make, the broth is made with plenty of lean meat, little oil and no MSG. The result is a clear, hearty and clean tasting broth that isn’t unctuous or fatty, making it easy on the stomach. Give it time, and the broth takes on the flavours of the garnishes of basil and mint, adding more depth to the beefy broth as you continue to dig in. It’s served with pieces of tender brisket, tendon and sliced tenderloin. 

Special mixed beef noodles, RM23.50.