Comments on: What Is Great and Authentic Pho? Here’s One Example

By: From New Pho to Old: Lunch at a (Nearly) Forgotten Friend, Tan My | Chile Underground

Tue, 25 Oct 2011 19:02:05 +0000

[...] menu hadn’t changed in our extended absence, at least not in any way I could detect. I chose the pho tai chin and an order of fried eggrolls, and PJ went for her usual vermicelli bowl (Bun) with shrimp and [...]

By: apple916

apple916 — Fri, 24 Jun 2011 23:49:22 +0000

Hi..thanks for the ipho referal. The place sounds great with kobe beef, however on Yelp they have only 2.5 stars out of 22 reviews which is not good at all. When was the last time you were there? could be the original owners sold it to someone else who did not know how to run a pho rest.

By: Cuong Huynh

Cuong Huynh — Tue, 09 Nov 2010 07:34:11 +0000

Hi Kim Nguyen: Thanks for your input. Can you explain a little more on Xa Sung and Tom Trung, maybe reference a reliable source showing these ingredients and how they are prepared and used in Pho Bac? Using words to describe how pho should taste like is always a futile attempt, which is why I try not to do it that way. By the way are you associated with iPho Restaurant? You have an exact comment on this other post "Five Signs of a Good Phở Restaurant."

By: Kim Nguyen

Kim Nguyen — Tue, 09 Nov 2010 05:56:55 +0000

Hello ayana,
Pho was originally from the North, so the acceptable variations have to come from the North. By adding Siracha and Hoisin sauce to the broth is not what the intention of the cooker taste. But by adding fresh chili and lime juice will be individual choice of reference in the North. The original broth form from the North were cooked with Beef bone, Xa Sung, and Tom trung. Xa Sung and tom trung will add deep anchovy flavor and Umani to the taste of the soup. By the way, MSG is a must on most of the Northern dish, they put it in at the last minute.( mi chin)( Your option) You are not going to die because of MSG( FDA APPROVED), but may allergic to it. Ginger, anise star, shallot, onion, clove, cinnamon, etc…(People preference on fragrance). Northern Pho
ate their Pho without bean sprout or basil( Herb ). I hope this will help you find a standard in Pho Broth. I found a place call iPho Restaurant in Fountain Valley, Ca. 714-418-1749. This place they cooked their Pho with Beef bone and Xa Sung, but no tom trung. They had the Best Broth and Flavor in Bolsa ( even better than Lu and Kimmy ). They even have Wagyu ( KOBE ) beef for the rare( Tai ). Check them out.

By: Cuong Huynh

Cuong Huynh — Mon, 14 Jun 2010 15:01:08 +0000

Hi ayana: Thanks for your question. Obviously it's not easy to use words to describe tastes that are as complex as pho, especially when there are acceptable variations, and they are all good. I did attempt to address this exact issue using another post called On Viet People’s Expectations, Standards, and Ideals for Pho vs. Non-Viet. You may give it a try and tell me what you think.

By: ayana

ayana — Fri, 11 Jun 2010 02:37:41 +0000

I am still trying to figure out what Pho is suppose to taste. I guess if I am ever in CA then I will try Pho Lu. But, you never described what made the beef broth so good.?.?.?.? What should an ameteur pho eater look for with their first bowl of pho.