After traveling out of the country, I usually come home with an immense craving for a good, greasy American burger and fries to acclimate my taste buds to home. But this time, I returned from a Central American excursion with a hankering for one thing—a hot bowl of beef pho.
But that’s not really what you search for when craving a great bowl of pho, right? You want that deep caramelized onion broth with a great five spice flavor, just a little heat and tender, shaved thin beef—all of which this Vietnamese noodle soup offers. Honestly, I’d be happy with just the broth alone. On the side, there’s usually a generous portion of bean sprouts and noodles, plus Thai basil, parsley and a lime wedge and few jalapenos (I usually have to ask for a few more of these). As the days turn colder now, and we head into soup season, this is definitely a pho house worth checking out.
(And consider this is sneak peek to our upcoming issue which comes out in a few weeks. Our ethnic eats guru, Bethia Woolf, pits some of the city’s top phos against each other in a guide to great Vietnamese cuisine in the city.)