[1vertical]

Damn we have this little restaurant and I cannot get enuff
of the Pho Ga....The man has taken a shine to us and is willing
to help me make some.  I looked on the www and found many
recipies (Euge says good pho a closely guarded secret) but none
seem to match what the proprietor says he makes his from.

Now to find some huge beef marrow bones and vietnamese cinnamon
thinking I am goin to sub some amber belgian candy for "rock sugar"
....ahhhhh
my new comfort food!
http://www.caspermenus.com/Restaurants/pho-saigon-casper.htm
Pho Ga in the photo here...mmmmm

[nateo]

Pho is kinda like angel food cake. It's basically like 5 ingredients, the trick is how you make it. I talked to one Vietnamese lady who said she used 13 ingredients, but said 8 were secret.

I have heard that the yellow rock sugar they use is pretty important. I don't think the belgian candy sugar will give the same flavor.

[tschmidlin]

I love pho.  My kids love pho.  Pho is wonderful

[The Professor]

I love pho.  My kids love pho.  Pho is wonderful

Pho is soup of the gods, period.
I've has some damned good results following the info given here:
http://www.steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html

[dbeechum]

I know I live in Southern California and I know that here menudo is supposed to be the king high of hangover foods. (Personally I prefer machaca con huevos.)

But damned if pho doesn't beat the pants off menudo for curing you of everything wrong. Personally, I tend to go for the #1 pho, which seems to be in every restaurant the pho that contains all the weird s*** you don't want to know about!

[MDixon]

You really don't want to make Pho at home. I have, it is a PITA and you end up with soup. Pho Tai is my favorite.

If you're ever in Richmond, VA this is a great place to go, the Pho is cheap and the beer is phenomenal.
https://www.facebook.com/mekongrestaurant

Beer list from December

[punatic]

I like slow-cooked pho barbecue!   

[1vertical]

Must Resist PHO   

[kylekohlmorgen]

I know I live in Southern California and I know that here menudo is supposed to be the king high of hangover foods. (Personally I prefer machaca con huevos.)

But damned if pho doesn't beat the pants off menudo for curing you of everything wrong. Personally, I tend to go for the #1 pho, which seems to be in every restaurant the pho that contains all the weird s*** you don't want to know about!

Hangover + Pho + nap = Good to Go

Always struggled pairing a beverage with Pho. Any suggestions? Kinda thought Brooklyn's Local 1 might be a decent pick.

Speaking of - I'll look up Garrett Oliver's book when I get home.

[morticaixavier]

There is a restaurant in Davis called the Pho King. 

[1vertical]

There is a restaurant in Davis called the Pho King. 

Gotta Like that and you should go to the Pho King restaurant and report back !! 

[redbeerman]

There is a restaurant in Davis called the Pho King. 

Gotta Like that and you should go to the Pho King restaurant and report back !! 

I'm sure it's Pho King good!   Sorry, I'll stop now.

[jeffy]

There is a restaurant in Davis called the Pho King. 

Gotta Like that and you should go to the Pho King restaurant and report back !! 

I'm sure it's Pho King good!   Sorry, I'll stop now.

We've done this before.  The line at the restaurant would be a Pho queue.

[tschmidlin]

There is a restaurant in Davis called the Pho King. 

Gotta Like that and you should go to the Pho King restaurant and report back !! 

I'm sure it's Pho King good!   Sorry, I'll stop now.

We've done this before.  The line at the restaurant would be a Pho queue.

Yeah, it's a chain AFAIK, there's one in Tacoma.  Try the Pho King Chicken.

[euge]

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.