Phở Bát Đàn
Reviving with Fresh Vietnamese Pho Tai
Today was one of those moments where you realize you're doing it all wrong. I woke up feeling terrible. For about $2, you get a generous bowl of fresh rice noodles, and tender sliced beef in an incredible ginger/scallion broth. I thought about all the times I had phô with murky, oily broth. In Việt Nam, the broths are generally clearer yet pack the same flavorful punch. Pho is the BEST way to start your day. I've never eating it for dinner again. For people bothered by green onions and cilantro, I've found all the toppings to be really mellow and less sharp that those in the States. Garnish with lime, vinegar and hot chili paste. No Sriracha in sight, but it's not necessary at all.
By Casey Oto
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