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  • Pho Lang Van has positioned itself as modern authentic Vietnamese food. It's interior is like no other pho restaurant I've ever been to before. It is bright, airy and has the feel of a modern chic coffee shop. But instead of big steaming mugs of coffee there are deliciously bowls of meaty goodness. Decorations on the wall proudly proclaim that it's pronounced "fuh" and that they simmer their stock for 12 hours to get it just right. Even with this sort of advertising, I was really craving a "bun" or vermicelli bowl and opted for my old standby of grilled chicken and spring roll. I did take a gander at all the choices and was impressed with the variety of dishes. I could have even had raw pork on my vermicelli! (That will have to wait for a more adventurous day.) My bowl came with the usual accompaniments of cucumber, carrots, bean sprouts and shredded lettuce. The chicken was beautifully charred and the spring roll was crispy and hot. What made the dish stand out from all the others I've had was the fresh mint and the sautéed green onion, that really made the dish pop. The noodles were also thicker and denser than any other time I've had this dish. Maybe this is the way it's suppose to be? My dining companion also opted for non-pho as well and had tofu and vegetable stir fry on vermicelli. There was a nice assortment of veggies and the whole dish came with a dish soy based sauce. I'm looking forward to having new food adventures at Pho Lang Van and having those old faithfuls like a 12 hour simmered pho.
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