Me Oi, Strathfield, Sydney West

Guest blogger edition

Hi all, I'm please to announced that we may have a new contender for the best (or one of the best) pho in Sydney! Located in Strathfield, where the old Bagan restaurant used to be, is Me Oi. Opened not too long ago, I've heard some good things about the pho here and being a regular fan of pho, I had to try it out.

It's a bit of a shame that Bagan is closed as it was one of only a few places that did Burmese cuisine that I know of and it will be missed. This new restaurant however, definitely is deserving of the spot. Despite not having the best location (you have to cross a busy street to get there), it was surprisingly busy with patrons.

I had gathered a large group of pho aficionados to try out this place with me and we also ordered a variety of dishes to get a good cross sectional sample of the menu.

Summer rolls with prawn and chicken - $8 - first up was the summer rolls. Thin tubes of rice paper wrapping around chicken and prawn meat as well as rice noodles, bean sprouts and herbs and lettuce. To be honest, this wasn't the best. The rolls and the chicken were a tad dry and bland - although the peanut sauce definitely helped to alleviate this to an extent.

Spring rolls - $8 -making up for the somewhat disappointing summer rolls, these spring rolls were pretty nice. Deep-fried and crunchy on the outside, moist and delicious fillings on the inside. Came with a tangy dipping sauce (the one with shredded carrot).

Pho tai (small) - $10 - The pho here is really the star of the show. It comes in three different sizes, small, medium and large, and you can see the different sizes of the bowls on the counter if you were unsure. Since we were ordering a whole bunch of dishes, we just ordered a few small ones to try. The two things that I look for in a pho is the noodles and the soup base.

This soup base was pretty unbeatable. It had a clean beefy taste - not too much herbs and spices, but just enough to give it that additional kick. It wasn't too salty or oily or peppery as some other phos can be. And it was hot. I don't know why but some places serve their soup at a luke warm temperature?

Moving on to the noodles. They were also great. Great texture, al dente, slippery and fresh. Wasn't soggy or tough or too chewy. Lastly the beef. Rare beef, thinly sliced, slowly cooking in the how soup. Very fresh and good quality. Not stuck together in one giant mass of beef. Topped with raw onions and coriander which not everyone is a fan of.

Salt and pepper prawns - $10 - An interesting dish that you would normally see at Chinese restaurants more than Vietnamese, but a pretty good job here. A handful of prawns, lightly battered and fried. I'd prefer more salt and pepper to the batter but it was tasty nonetheless.

Crispy chicken - $7 - My photo below doesn't do this chicken justice. Glistening, crispy skin hiding the juicy juicy chicken flesh. Can eat this with anything and it'd be great.

Pho Tai Bo Vien (medium) - $12 - rare beef and beef ball  - same ingredients as the pho tai with the exception of the addition of beef balls which added variety to the dish.

Grilled pork and spring roll with vermicelli salad - $14 - a huge bowl of vermicelli salad. I didn't get to try this dish but apparently it wasn't that great.

Overall, a great new addition to the pho scene in Sydney. The staff are also very friendly and attentive.

Me Oi on Urbanspoon


We have been writing about food in Sydney since 2009. No place is too far or too wide for us to travel to visit. We always give an honest opinion and love to hear your comments too. Here's to an ever-growing society of foodies!

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