| rev:text
| - I love pho. I eat pho when its hot, cold, rainy, dry, windy, snowing, sleet or whatever. I have it when I am feeling sick or happy or out with friends. I even make my own pho with oxtails and marrow... but that is beside the point.
When I am feenin for a bowl, I stroll on down to my neighborhood pho spot - Lemongrass Café. I order pho tai gau gan bo vien (rare beef, fatty brisket, tendon, and meat balls) with a side of nuoc beo hanh tran (fatty deliciousness with green onion ends) and fervently wait for my bowl.
To me it is all about the broth and the broth here serves as a good baseline for when I make my own pho. The broth should be clear, have a balance of salt with a hint of sweet, and present an essence of the herbs used during simmering - and at Lemongrass - the broth succeeds in providing these baselines for me.
For the newbie get pho tai (a plain pho with rare beef), for the one that wants to try everything get pho dac biet (pho special with everything).
|