Pho An Sandy


It seems like there is a Pho restaurant on almost every corner in Portland. So there are plenty of choices, and most are pretty good. I admit I have not tried too many on the West side preferring for the further out East side restaurants towards 82nd.

To me, and most Pho aficionados the broth is the most important part. Period. After sampling over a dozen restaurants one continues to stand out and it is now the only one I go to when I want that warm comforting bowl of beef noodle soup. Pho An Sandy. Located on Sandy Boulevard near the east 63rd block the unassuming exterior looks as if it was once an A&W joint, and maybe it was. Terri-Lynn and I both agree they make our favorite version of our two favorite dishes.

A very happy eater with her Bun Tom Thit Nuong Cha Gio 

Lets start with Terri-Lynn’s dish. The Bun Tom Thit Nuong Cha Gio or #54 on the menu to make it simple. Vermicelli noodles with grilled shrimps, grilled pork, fried spring rolls, and vegetables. She usually tells them to hold the shrimp, extra pork and extra peanuts. Sometimes it works but most of the employees speak zero English, so good luck.

#54. Bun Tom Thit Nuong Cha Gio – Vermicelli noodles with grilled shrimps, grilled pork, fried spring rolls, and vegetables.

And now the Pho. I order the #1 Pho Dac Biet. I LOVE beef tendons and there can never be enough. My other favorite is the fatty brisket. But again, the one thing that makes the Pho here stand out is the broth. It is rich and complex with layers of flavors.

#1 Pho Dac Biet – Special combination of noodles, slices of round steak, flank, fatty brisket, tendon, tripe, and beef meatballs.

It is almost unheard of for me to go there and not order this. However, one day I decided to try something completely different. I had seen customers ordering the Banh Hoi Dac Biet on a number of occasions and it looked intriguing to say the least, so I gave up my standard Pho and gave it a try.

#68 Banh Hoi Dac Biet – Ground beef wrapped with La Lot leaves, grilled meat, grilled minced shrimp paste wrapped around sugar cane spears, and grilled pork serve with extremely thin rice noodles and vegetables.

This is a really fun dish to eat. Think of it almost like a build it yourself Larb where you take the different elements and build a “taco” in a lettuce leaf. The shrimp paste wrapped around the sugar cane was really fun too. I enjoyed it very much, but I have never ordered it again opting instead for that warm bowl of soup that always keeps me coming back to Pho An Sandy.

Check out the menu on their web site here.

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About XPLORE FILM and Sip & Stay

The Art of Life

Tony and Terri-Lynn met in 1987 as teenagers. In 1991 they were married.  Tony has been a professional musician his entire life and spent the 90’s touring and releasing albums.  In 2001 the couple left the cities and moved to a small community on the Oregon coast. This is where they fell into television production and film making. In 2004 Makai Ohana Productions was founded and the couple produced advertising and creative content for hundreds of tourism related businesses and government entities in Southern Oregon and Northern California. Realizing the industry was evolving towards the internet they re-branded the business in 2012 to Xplore Film.  This company would now be an international business producing films world wide as well as an NGO in West Africa where the couple provides clean water boreholes, scholarships and even a prosthetic hand project.

In 2018 Tony and Terri-Lynn with their dog Bisque Kitt packed the belongings they could carry on their backs and flew to Spain. They bought a home and planned to spend equal time between the two countries running the business.  Then Covid hit and the world closed.  By 2020 they realized Spain, and specifically Torrevieja was now home.  They bought a sailboat and started to create a life on the Costa Blanca of music, film, events and community.


Music from Xplore Film

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