Saigon Pho

I visited Saigon Pho on Lygon Street in late July 2025, during the depths of Melbourne’s winter, and it was exactly the kind of warm, comforting meal I needed. Nestled in the heart of Carlton, the restaurant was bustling but not overwhelming, soft chatter, the hum of conversation in Vietnamese and English, and the rich, inviting aroma of simmering broth filling the air as soon as I walked in. We had a full table that night, sampling a little bit of everything. We started with a spread of crispy paper wrapped shrimp, delicately fried, with a satisfying crunch and a subtle hint of five spice, and a plate of golden fried spring rolls, perfectly crisp on the outside, filled with minced pork, vermicelli, and mushrooms. Both were served with the classic sweet and tangy Vietnamese dipping sauce, and they held up beautifully, neither greasy nor overcooked. Then came the pork chop rice, a hearty, no fuss plate that felt like home cooking. The pork was well charred at the edges, juicy inside, and marinated with a balance of sweetness and savoriness that paired perfectly with the steamed jasmine rice and a side of pickled vegetables. But the real stars of the evening were the pho dishes. We ordered a few different versions, pho bo, beef, pho tai, rare beef, and pho ga, chicken, and each one was excellent. The broth was deeply aromatic, clearly simmered for hours with charred onion, star anise, cinnamon, and cloves. It had clarity, depth, and warmth without being overly salty, just how it should be. The meats were fresh and well cut, the rare beef melting into the hot soup, the tendon and brisket tender, and the chicken delicate and clean tasting. The rice noodles were cooked just right, soft but with a slight spring, and served in generous portions. We loaded our bowls with fresh herbs, sliced chilli, lime wedges, and bean sprouts from the condiment bar, adjusting each spoonful to taste. It was soul soothing, especially on a cold winter evening. And of course, we couldn’t leave without the Vietnamese iced coffees, strong, dark, and sweet, with condensed milk slowly swirling into the robust brew. Served in classic glass tumblers over ice, they were the perfect bittersweet finish to a rich meal. The service was attentive but unobtrusive, the staff moving efficiently between tables with warm smiles. The space itself is simple, modern yet unpretentious, with wooden tables, soft lighting, and touches of Vietnamese art on the walls. It’s the kind of place that feels welcoming whether you’re dining alone, with a friend, or in a big group. Honestly, what’s not to like? The pho was excellent, the broth, the meats, the balance of flavors, and everything else on the table was satisfying in its own right. It wasn’t fancy, but it was authentic, comforting, and deeply delicious. If you're on Lygon Street and craving a proper bowl of pho, Saigon Pho is well worth a stop. I’ll definitely be back.

- 周D -

Nice Vietnamese Pho place in Melbourne, their bun bo is also good, quite place, good service. Hot noodle bowl for a cold day is perfect.

- Thuyen Vu -

I had the grilled pork chop broken rice (Cơm Tấm Sườn Nướng) at Saigon Pho, and it was an absolute delight! The pork chop was beautifully marinated and grilled to perfection,flavorful, tender, and juicy. The broken rice was soft and fragrant, topped with a savory scallion oil that added a nice touch. It came with a fried egg, fresh pickled veggies, and a light bowl of soup on the side, making it a well-balanced and authentic Vietnamese meal. The cozy and casual vibe of the restaurant made the experience even better. I’d definitely come back here for another comforting Vietnamese meal!

- Thành Nguyễn -