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Thumbnail image for How to Eat Pho and Finding Your Own Pho – A Primer For First-Time Diners

How to Eat Pho and Finding Your Own Pho – A Primer For First-Time Diners

March 10, 2010

When it comes to pho, a Vietnamese would have the distinct advantage of knowing how to enjoy the noodle dish. Eating pho is always an adventure, even for those who have had it all their lives. For first-time diners, the key is to relax and enjoy. You’ll find your own pho in no time.

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Thumbnail image for Thai Basil – The Siam Queen Takes Her Place in Vietnamese Pho

Thai Basil – The Siam Queen Takes Her Place in Vietnamese Pho

August 27, 2009

The basil family of herbs is one of the oldest and most commonly used herbs in the world. The variety known as Thai basil is no exception; it is utilized so extensively in Indian and Southeast Asian dishes that it is practically considered a vegetable rather than a simple herb. In Vietnamese pho, Thai basil has a prominent place on the plate of garnishes that are served along with the steamy bowl of broth, meat and noodles, giving a peppery and sweet taste at the same time.

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Thumbnail image for Cilantro – Man’s Oldest Herb a Must-Have Ingredient in Vietnamese Pho

Cilantro – Man’s Oldest Herb a Must-Have Ingredient in Vietnamese Pho

July 14, 2009

In Vietnamese pho, you are likely to find chopped cilantro blanched by the broth in your bowl. Many pho recipes that you will find either in Asian cookbooks or on the Internet also recommend using cilantro as an important ingredient. Cilantro in fact has a long history of its own. Cilantro never takes the center stage, but you can’t have pho without it.

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Thumbnail image for Culantro in Pho – An Herb in a League of Its Own

Culantro in Pho – An Herb in a League of Its Own

April 18, 2009

Culantro is often mistaken for its cousin cilantro, another pho ingredient. While most pho connoisseurs like to add culantro to their pho, it is really an optional item and the amount added is left to the tastes of the diner.

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Thumbnail image for The Importance of Garnishes for Pho

The Importance of Garnishes for Pho

February 15, 2009

A good bowl of Vietnamese Pho can always stand on its own merit. Pho itself is so good that for many, especially for home cooked pho, there is no need for all the elaborate condiments and garnishes you’d get at a pho stall or pho restaurant. Garnishes for Pho is so important to the total pho experience that our rating system treats garnishes freshness and quantity as separate point earners. Here’s LovingPho.com’s rating system based on points on scale from 1 to 5, with 5 being best.

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Thumbnail image for Pho Vie II in Garden Grove: Great Tasting Pho

Pho Vie II in Garden Grove: Great Tasting Pho

January 25, 2009

I drove by this place several times and I must admit Pho Vie II always looked crowded and popular. On this day with no long line, I really have to try it. “Vie” means “Life” in French, and I believe the people at Pho Vie II truly believe in a fully enjoyable and immersive life of pho, because their pho is very good and the service is friendly. You can read a few Pho Vie II reviews on Yelp.com. They run 50% off on pho ga (chicken) but personally I don’t think that’s the reason for the crowd. I think it’s because the pho in general is very good – tasty soup stock, fresh ingredients, perfect al dente-like noodle, and fresh Thai basil, ngo gai (culantro) and sprouts.

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