Le Pho House – Weslaco, Texas
Star Rating: 3.5
If you have the authority to say or do something, you have the right or power to do it. You are a person of influence. Or, if you know more about a topic than most, you are an authority on that topic, and that privilege should to be earned if one is to be trusted. When one acts as an authority – it comes with responsibility and one ought to be held accountable.
My partner and I are passionate about food. We were born and raised in Chicago and Los Angeles and “blessed” to feast upon some of the most authentic and diverse cuisines that cultures have to offer – all without leaving the borders of this great nation.
We’re often asked whether we consider ourselves Food Critics, and the short and simple answer to that question is, NO.
We’re “Foodies” first and foremost. We love food. We advocate on behalf of those who labor every day to bring good food to the table. Our quest for that scrumptious dish, and delectable recipe, encouraged us to develop a restaurant guide with an unorthodox approach to a 5-Star Rating System that prefers to speak to the hearts and minds of people like you and I - foodies.
So, what sets us apart from those who earn a living writing paid reviews for publications, or videographers who are hired by restaurants to create promotional videos, and the countless others who profit off the restaurant industry? Or the opposite extreme of popular choices known as “published crowd-sourced reviews” like Yelp, facebook, and google – where everyone can post an unsolicited opinion, without personal accountability or consequence.
Conversely, RGV 2foodies has a vested interest in the success of the restaurants we frequent, and paid restaurant critics et al., or voluntary social media food critics – do not.
A foodie in the truest form, is someone that cares passionately about food in its entirety, and this includes the survival and long-term success of the very restaurant providing our fix. This is a symbiotic relationship that is mutually rewarding and beneficial to all parties involved – an open and transparent alliance that fosters no conflict of interest. Period.
That said, let’s move on to the crux of today’s story, a narrative not unlike yours and mine; A recurring theme of the immigrant experience, people who left their past, the land they grew up in, and the land that raised them with the hope of a better future. Over the years, America has symbolized that passage to a better life, and countless immigrants have traveled far and wide, faced hardships, scrimped and saved only so that they could come to the land of the free, and the home of the brave.
The Le Pho House saga is yet another example that the American Dream is “still” alive and well. This is a true story of a Vietnamese family’s business venture that is run by a mother/daughter team – who against the odds has thrived and come to the Rio Grande Valley to share its rich culture through their food/cuisine with our community.
So, what makes Vietnamese food special?
The cooking in Vietnam is done with minimal use of oil and dairy and relies more on the light, fresh flavors of herbs and vegetables. As a result, Vietnamese cuisine is considered one of the healthiest cuisines in the world. Their cuisine is based on fresh ingredients, minimal cooking, lots of leafy greens and fish, very limited amounts of animal protein and fat, and moderate use of sugar. Vietnamese food is a harmonious combination of five basic spices: spicy, sour, sweet, salty, and bitter creating its distinctive flavor.
One more characteristic that distinguishes Vietnamese cuisine from other Asian countries: Vietnamese cuisine focuses on the taste more than the appearance. Therefore, in the Vietnamese cuisine catalog, there are not many fancy dishes, such as Chinese cuisine, as well as the decoration of the high aesthetic as Japanese cuisine, but rather focuses on the coordination of flavors – much more about combining and delicately mixing the seasoning so that the dishes turn out fresh and delicious.
Our go-to dishes at Le Pho House are always the same, a simple menu that sticks to the basics: Appetizers – Fried Rice – Noodles.
You have two choices for the appetizer:
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Egg Rolls filled with pork, shrimp, taro - a starchy root vegetable that tastes like sweet potato but with a lighter flavor profile and subtle vanilla undertones, and jicama – another root vegetable that tastes like an apple but not as sweet, mushroom, carrot, garlic, onion, with a unique blend of seasoning and spice that’s wrapped in a light, airy crispy, fried shell – served with lettuce, cucumbers, and a side of chili fish sauce – which is good - but we definitely prefer dunking our egg rolls in the sweet and tangy peanut sauce which is ever so amazingly delicious that one order is never enough.
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Spring Rolls filled with shrimp, pork, lettuce, cucumbers, cilantro, and vermicelli – thin Asian noodles that are similar to angel hair pasta or capellini – wrapped in rice paper served with that sweet, tangy peanut sauce we highly recommend. At first glance this appetizer may seem like it requires a more acquired taste, but when you consider the health benefits - you’ll appreciate this crisp and refreshing option.
Three choices of rice:
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White Rice a guaranteed no-brainer and choice for the cautious type – you either like white rice or you don’t.
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Fried Rice a stir-fried mix of rice, Vietnamese sausage - a coarsely-ground, country style pork sausage, rich with Southeast Asian flavors like ginger, cilantro, chiles and garlic, American sausage – a finely ground pork sausage containing cubes of lard, blended with salt, spices and other flavorings, along with eggs, and vegetables such as carrots, peas, lima beans, corn, green beans, and onions. A combination of flavors that can’t be beat – our favorite
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Mini Fried Rice a mini-me – half an order version of the above.
And finally, the main reason we’ve been loyal customers since the beginning, the Pho:
Though the most common way to pronounce pho in Vietnam is “fuh” (like “duh”). 😊
Pho is arguably the most popular food in Vietnam. It is served both at restaurants and in families, eaten for breakfast, lunch or dinner – just like our very own and relished Charro Beans. This famous dish is basically a rice noodle soup and the broth is seasoned in a very unique way that appeals to almost everyone.
Five choices for the Pho noodles:
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Chicken Pho a six plus hour bone stock, simmered with shredded chicken breast, onions, and rice noodles added to the broth. Served with a side of bean sprouts, cilantro, basil, jalapenos, and lime. Our go-to soup and number one choice!
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Beef Pho a twelve plus hour bone stock, simmered with sliced rare beef steak and brisket, onions, and rice noodles added to the broth. Served with a side of bean sprouts, cilantro, basil, jalapenos, and lime. If you prefer beef – you can’t go wrong!
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Seafood Pho a chicken broth, simmered with shrimp, white fish balls, lobster balls, onions, and rice noodles. Served with a side of bean sprouts, cilantro, basil, jalapenos, and lime. If you prefer seafood – no point in doubting yourself!
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Bun Bo Hue Pho a spicy and savory beef and pork broth, simmered with onions, and thick rice noodles. Served with a side of cilantro, jalapenos, cabbage, and lime. If you can endure hot and spicey – toss in the jalapenos!
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Vegetarian Pho a vegetable broth, simmered with tofu, carrots, snap peas, mushrooms, celery, cauliflower, and rice noodles. Served with a side of bean sprouts, basil, jalapenos, and lime. And for all those who may be vegetarian, the obvious choice!
All in all, some of the most authentic home cooked Vietnamese food in the RGV, served by a cordial and dedicated staff/family that is committed to serving us with a love for food that everyone can appreciate. We highly encourage you to visit them soon – if you’re in the mood for something different, but not too different – this may just be the spot you’ve been waiting for!
