Table Of Content
Quick-serve format aside, each plastic bowl of beef pho comes with a fan of pinkish top round slices and a vapor trail of comforting aromatics. Even for a lively Friday evening, food came out super fast; I enjoyed my grilled chicken vermicelli. The staff was so sweet and the location is convenient. Beef selection extra $2 / Combination meat (chicken, beef & shrimp) $3 / Add Shrimp $3. Rice fried with fresh white shell egg, carrots, and green peas. Substitute Brown Rice 2.50 extra or Fried Rice 3.00 Extra.
Thai Eggplant Dish – Mild
The dish has evolved from its street-vendor roots to be made with all manner of proteins, including chicken, seafood, and even tofu. No matter the recipe, though, pho can be judged by its freshness and fragrance and deceptive depth of savory flavor. The Vietnamese comfort-food canteen stirred the blogosphere’s fresh hopes of pho grandeur when it opened.
Grilled Pork Vermicelli
Simply Pho House was established in 2014 by husband and wife team Sonny Tran and Loan Huynh and has since brought its fast and fresh Asian fusion fare to the Bee Cave, Lakeway, Marble Falls, and Dripping Springs communities. Simply Pho House has committed to providing delicious, in-house made recipes using fresh ingredients. Guests will find an expanded menu of popular Vietnamese, Thai and Chinese dishes as well as boba tea drinks, beer and wine.
Pho Shrimp (Gluten Free)
The spicy house pho, however, stands out and punches way above its weight. Bowls are crowned with big portions of braised short rib, diffusing a fine layer of dried chile-infused fat across the surface of the broth, which provides just enough heat without obliterating the simmered spices beneath it. Primarily a banh mi sandwich shop, this pocket-sized café offers French baguettes stuffed with oddball options like crispy sunfish with pickled onions as well as the traditional pork. The pho here is of the simpler Hanoi style, with a dark oxtail broth, thinly-sliced rare meat and noticeably fewer herbs than its Mekong delta counterparts.
These are good omens, of course, along with the dozen-plus pho options with mix-and-match meats. Pho bo vien — essentially noodles, broth, and super-light orbs of squeaky, emulsified beef — is a nice pared-down respite from some of the more showboat-y phos downtown. As New York’s first Laotian restaurant, Khe-Yo brims with trailblazer pride. The restaurant delivers the cuisine of a Laos native with upmarket style. Although pho is a traditionally Vietnamese dish, Schwader gives the soup a regional tweak, nodding to the Thai city of Nong Khai where refugees from both Laos and Vietnam fled and settled down.
Substitute Brown Rice 2.50 extra or Fried Rice 3.00 extra. Kiddos (and adults) love the robot that delivers drinks. Please ensure you are placing your order at the location you wish to pick your food up. We will no longer be issuing refunds on any order placed at the wrong location.
Hours
Beef (grass-fed), chicken (pastured), and mushroom (vegan, grown in-house) versions are all appropriately roast-y, and benefit from the bundle of tear-your-own Thai basil served on the side with fat jalapeño slices. They’re an excellent balm for a cold day, mild hangover, rotten breakup, Executive branch dysfunction, as well as any nonspecific, multigenerational malaise. Named for a peak in northern Vietnam, this veteran Baxter Street stalwart offers more than 130 classic dishes including curries, vermicelli and spring rolls. A sizable chunk of the menu is devoted to 16 varieties of the national noodle soup with fixings ranging from eye round steak and fatty flank to chewy tendon and tripe. At first it seems that a rote, pick-your-protein menu format prevails; lemongrass chicken pho sports the same griddled white meat that appears in the bánh xèo “tacos,” for example.
Grilled Chicken Sandwich
Pho dac biet, a colossally loaded concoction with tongue and bone marrow showing up in the all-beef bowl, is offered as a special, and lobster pho is in the works. Bep Ga offers pho ga, a.k.a. the best possible chicken noodle soup, as one of only four dishes total, but don’t be misled by the menu’s brevity. Whole birds, butchered parts, and feet — “we go through so much chicken,” owner An Nguyen Xuan says — are used to make the broth, which only becomes more concentrated with the thighs and white meat that’s poached in it. The pulled chicken is tender, and there’s a dainty quail egg off to the side.
Cooks calibrate the heat of each bowl with a blast of raw ginger paste and sawtooth herb, which has cilantro-like flavor but with a minty intensity. Presentation is not the draw of this uptown sandwich shop. Orders are unceremoniously shoved out in plastic bags from a small window beside the kitchen, packed with tall Tupperware brimming with beef broth and Ziploc bags of pungent basil leaves, lime wedges and bean sprouts. Combine the ingredients for a bowl of startlingly good pho with supple, paper-thin slices of rare brisket, slurpworthy rice noodles, crunchy slivers of raw onion and a bold dash of hoisin-sriracha sauce. Boiled down to its soulful essence, the Vietnamese dish pho is rice stick noodles, delicately but intricately seasoned broth, and meat, plus a veritable garden of greenery alongside for garnish. All of these components combine to create a soup that’s spiced but not spicy, beefy (in its traditional pho bac guise) but somehow still light, and customizable via herbs, chiles, citrus, and dipping sauces.
Simply Pho House plans to offer weekend dim sum service in the future. Raw red and chopped green onion swirl around the piping hot broth, but compared with other pho around town, there’s not a lot of the leafy DIY garnish served on the side here. John Nguyen’s Hanoi-style soup starts with oxtail, neck, and marrow bones, which make for a hearty but not overly rich stock. Charred onion, shallot, and ginger mellow out for 16 hours with the bones, along with a smidgen of fish sauce, and a traditional rock sugar finish. The through line of light caramel is exceptionally subtle, leaving plenty of room for the firm noodles and faintly rosy fillet slices (plus add-on oxtail, which you should get) to deliver the gamut of flavors.
Similarly, pho ga gets an assist from sister restaurant Wilma Jean, which sends its post-butchered Bell & Evans chicken bones to simmer overnight with lots of lemongrass and ginger. Bowls are jumbo, with suitably crunchy sprouts and onion, and noodles are springy with a good chew, closer to a fresh product than the reanimated and often clumpy rice sticks found elsewhere. Sliced brisket is streaked with fat that’s picked up a thing or two from the well-spiced broth it’s been simmered in.
At Simply Vietnamese, the Pho Reigns - Review - The New York Times
At Simply Vietnamese, the Pho Reigns - Review.
Posted: Fri, 26 Aug 2011 07:00:00 GMT [source]
The pho bac is lovely in its pared-down simplicity. At Simply Pho House, we're committed to providing delicious, in-house made recipes using fresh ingredients. Our expanded menu features popular Vietnamese, Thai, and Chinese dishes, as well as boba tea drinks, beer, and wine. Simply Pho Housewas established in 2014 by husband and wife team Sonny Tran and Loan Huynh and has since brought its fast and fresh Asian fusion fare to the Bee Cave, Lakeway, Marble Falls, and Dripping Springs communities. Get the whole, wobbly, add-on short rib that’s simmered in the 24-hour broth. Purists may balk at the notion of a vegetable-based pho that shines among the meaty regulars, but the lone offering of noodle soup at this Bushwick kitchen is just that.
Served during weekday lunch and weekend brunch, the bowls are rejigged with pickled jalapeños and sriracha mayo. Served on rice vermicelli with lettuce, bean sprouts, cucumber, pickled carrots & daikon, topped with peanuts, served with a side of homemade fish sauce. Little slips of organ meat are tucked just beneath the surface of the broth of pho xe lua, an immense bowl laden with navel, flank, tendon, raw eye of round, and generally more red meat than one would find on a Dyker Heights deli sub. If there ever was a scrappy pint-size operation calling out for a franchise, it’s Lucy’s. The house broth is mushroom-based, vegan, and delicious.
Slurp up a big bowl of pho at this Bushwick joint that serves authentic Vietnamese fare in a casual setting. With mismatched chairs, beach-picnic vibes and a lively playlist, Bunker feels like a hidden punk-rock party. The Chicken Noodle Soup phô here is a lighter variety, dressed with ingredients like bean sprouts and basil. Nonstop delivery-person foot traffic through the wood-paneled space is a sign of volume, as is the perpetually brusque service.
A savory, yet light broth is simmered for three hours with mushrooms, star anise, charred shallots and ginger. Beef is available as a topping in thick, hand-carved strips of brisket that's been smoked for 14 hours over mesquite and applewood. Sunset Park’s bright Viet luncheonette excels at a menu of sandwiches representing extremes of the flavor spectrum, including pickles, sardines, head cheese, and various emulsified pork products. What customers order as pho is really closer to hu tieu, a mild-mannered but bright by contrast noodle soup topped with sprouts and fried shallots, thin-sliced roast pork, and a few meaty tiger shrimp. The chef simmers broth for eight hours, with coriander and fennel joining the usual aromatic suspects; charred daikon adds sweetness. Bowls are topped with super-beefy oxtail and brisket, and the spread of garnishes is extra generous.
For a restaurant that doesn't try to be high end, they are pushing the bar higher. We had the Pork dish, Chicken Pho, Spring Rolls (shrimp) & Chicken fried rice. We (my boyfriend) also enjoyed seeing the robot deliver items to tables. The roast pork is distinctly Cantonese, the bottled sriracha is Thai, and wings are straight-up Buffalo at this colorful, all-purpose Mermaid Avenue storefront.
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