There was a Pinche Pollo
restaurant in Austin at one time.
For those unfamiliar with espanol- that could easily mean something along the lines of "f*cking worthless stingy chicken"!
Dave I'll send you some of the pho spice packs from the LAS but be prepared to make a lot of it. But IMO pho broth freezes well so you can portion it out and add noodles etc after reheating. Perfect for any time of the day.
I'm kinda a rare-beef, bible-tripe and soft tendon pho lover. Lots of bean sprouts, basil and cilantro. Squeeze of lime or lemon. Otherwise I don't adulterate the broth with ubiquitous sriracha or hoisin sauce- thats for the noodles and meat! Pho doesn't get much better than that and if it were possible I'd probably eat it 2-3 times a week.
The best place in San Antonio is Pho Cong Ly.