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Pho My Lien’s Still Got It!

Cover Story Features

October 11, 2015

Story By: Kyle Galdeira | Photos by: Lawrence Tabudlo

Feasting on a few favorites — Lemon Beef Salad and the restaurant's newest menu item, Beef Stew — are, from left, fi nancial adviser Walter James and co-owners Lien Bui and Tommy Dang.

Feasting on a few favorites — Lemon Beef Salad and the restaurant’s newest menu item, Beef Stew — are, from left, fi nancial adviser Walter James and co-owners Lien Bui and Tommy Dang.

Fresh, simple, delicious and affordable represent the cornerstones of cuisine that continues to make Pho My Lien a consistent customer favorite.

Restaurateurs Tommy Dang and Lien Bui have spent the last 16 years serving up delicious fare from their home-land of Vietnam at Pho My Lien, and satisfied diners reap the rewards via delectable dishes, which offer incredible taste and value.

Pho My Lien features an extensive menu full of fresh and tasty Vietnamese food that its growing legion of loyal customers continues to enjoy nearly two decades after the owners opened their previous Waikiki locale. The dynamic culinary duo moved to their current home in Westridge Shopping Center — adjacent to Pearlridge — six years ago, and customers have followed with appetites in tow.

“We’ve been serving these dishes for 16 years now, and we are popular with both the older and younger generations,” says Walter James, a longtime friend and financial adviser to Dang and Bui. “We’re a family-style restaurant with great prices. Consistency in the items, ingredients and preparation are also very important to us. You can expect and receive the same quality every time you visit.”


The restaurant recently introduced Beef Stew ($10.50), a fresh take on the popular local dish. The hearty stew comes with rice and egg noodles, bean sprouts and culantro (cilantro’s cousin), tomato, basil, chives, carrots, onions and a savory beef stock that incorporates the fusion of flavors.

Pho My Lien’s extensive menu also features flavorful noodle dishes, including Crispy Noodle or Soft Noodle Pan-Fried ($11.50) with a hearty portion of shrimp, squid and scallops. Mixed Vegetables Sautéed ($8.50) is another go-to choice for local diners with a blend of fresh vegetables and a choice of chicken, pork, beef, shrimp or tofu.

Diners flock to the eatery for Rice Vermicelli ($11.50), which can be created with two selections, diners’ choice of crispy egg rolls, BBQ beef, BBQ shrimp, BBQ chicken or BBQ pork. Lemon Beef Salad ($10.95) also draws rave reviews, as sliced beef is coupled with romaine lettuce, cucumber, tomatoes, toasted peanuts, fried onion flakes and parsley.

“You get great value for your money,” James says. “We have loyal customers, and we’d like to thank them for their loyalty and friendship in supporting the business. We appreciate the local community and those that come back again and again.”

Pho My Lien is open daily for lunch and dinner, and also offers a 10 percent military discount. Takeout orders are welcomed, and diners also are encouraged to call ahead to place their orders.

LETTUCE EAT!

As an inside scoop for Dining Out readers (remember to mention this article), the restaurant is offering Chicken Salad ($7.95, regularly) for just $5.99 throughout October. The salad is a perfect option on a warm Hawaiian day and features a refreshing blend of shredded chicken (skinless and boneless) with chopped head cabbage, mint leaves, onions and a house special dressing.

TASTY TOUCHDOWN

Takeout orders are welcomed, and customers also are encouraged to inquire about catering options and hosting large gatherings. Please provide at least four days’ notice for groups of up to 40 people — including holiday parties. Some possible catering ideas are Halloween parties and football tailgate events, as the fall sports season heats up. Pho My Lien is the ideal destination for tasty pupus, including spring and summer rolls, as well as crispy fried wontons.

Pho My Lien

Westridge Shopping Center
98-150 Kaonohi St., Ste. B213-B, Aiea
488-4900
Monday-Saturday, 10 a.m.-10 p.m.; Sunday, 10 a.m.-8 p.m.

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