Review | At Spring Field in Wan Chai, Vietnamese pho with Angus beef and wagyu broth for under US$10
- Vietnamese-Chinese fusion with high-quality beef is the trademark of this Wan Chai restaurant. Stick to the pho bowls – the snacks were a letdown
- It’s a popular haunt, so be sure to get there early
Tucked down Swatow Street in Wan Chai, Spring Field specialises in Vietnamese pho with wagyu broth. A small and charming spot, it has wood furnishings and an open kitchen, with friendly and helpful staff.
We arrived at noon, barely avoiding the lunch rush. Customers can choose between two types of noodles – pho and Thai noodles – and also have the option to add coriander, purple onion and chopped spring onion as garnishes.
At each table, there is a cute cartoon of a duck who teaches customers how to add condiments in their pho.
The restaurant’s signature pho (HK$73) was served with rare Angus beef, slow-cooked beef stick and diced radish, while the beef balls with rare beef pho (HK$75) came with two Australian-grade beef balls instead of the beef stick.
The pho was served with a small dish of mint leaves, chilli and a slice of lime, which we added to the broth.
