November 09, 2006

• Mmmm, I loves me some pho.
• Yes, phorward on the pho!
• Pho is the greatest food ever invented. Ever.
• true dat. i discovered pho and bun and goi cuon when i lived in boston 13 years ago and have been a fan ever since.
• I like to eat my pho with a foon.
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• Pheh.
• I suppose there's no vegetarian pho?
• Pho (pronounced "Fuh," by the way) is hugely popular here in Seattle. I think it's like Ramen, only with a bunch of veggies I don't really like in it. Big time meh. And six.oh.six's picture is a hoax. No one has ever been able to verify the existance of such a place. If someone can prove me wrong, please do.
• Are you in NYC? Here's one, thanks to Google.
• That was for petebest.
• Wiki link has a recipe link, too, petebest.
• Pho's especially great when you have a cold.
• Drat, now I'm hungry again.
• I've yet to try pho, though hot & sour soup has always worked for my sniffles. God I miss Henry's Hunan!
• Hey Ralph, where did you have your pho? The best in Guelph is at a place called Red Papaya, and if you ever make it to Kitchener, don't miss Pho Dau Bo.
• pete, will you make some veggie pho and mail it to me?
• In Guelph, at Pho Kinh Do, which, of course, is pronounced "fuckin' dough". Why go anywhere else?
• ...and if Pho Dau Bo is the one on King street near Victoria, been there, done that.
• oooh Koko, I had a great pig-out meal at Henry's last week with a group of friends. I retroactively hoist some [insert favorite menu item] in your general direction!
• Why must you taunt me so??
• I had microwave Pad Thai for lunch. I can still smell it. Mm.
• TUM, I'm sure that lunch was deelish, but microwaved Pad Thai does not deserve to kiss the hem of the garment of expertly-prepared Pho.
• And Weezel, if you've had Pho that is "like Ramen, only with a bunch of veggies I don't really like in it", then you haven't had Pho. Bunch of veggies? I don't think so.
• For those who try pho for the first time as a result of this thread (do!!!), here are some basic things to know: 1. When ordering, the main choice is what cow parts you want in the bowl. Save the tripe and balls for another day, stick with rare beef, well done beef, or both. 2. When the tub of soup arrives (at least one person at the table should order the extra large. In many Pho places it is a gimmick, for 50 cents more, the Xtra Large exceeds the Large by 100%, and is quite the meal...) it will be accompanied by a plate with fresh bean sprouts and sprigs of basil. Rip several of the basil leaves from their twigs and put them into the soup. Throw in all of the sprouts, they are yummy and crunchy. 3. With your chopsticks, turn the contents of the bowl over so that the rare beef and the added sprouts cook a bit. Bring the noodles to the top. 4. With your spoon, sample the broth. It should be tasty, a little salty, and a nice start. But you're not done yet. 5. There are two weapons on the table to use, both quite potent. The plum sauce makes the broth darker and sweet, the red sauce is heat. Add each to taste. The perfect mix of heat and sweet is the goal, and a well seasoned bowl of Pho is an incredible delight. 6. Eat it, twirl it, sup it, pull up noodles and munch it, try not to dribble it (you will), and have fun. 7. Pay the bill. Usually 5 or 6 bucks for a huge lunch plus a free pot of tea. 8. Repeat. Invite me.
• If only I could get expertly-prepared Pho at the P&C...
• I don't add the hoisin (brown) or sriracha (red) sauce to the pho, but instead mix them together in a scientifically determined ratio in a small side dish, into which I dip the rare beef strips before eating. I also rip the basil leaves into little pieces and add a squished lime slice to the pho. I also don't invite Ralph (but I should, just to show him that Red Papaya is better than Pho Kinh Do).
• Damn right you should.
• Why limit yourself to the Pho, I might add? Vietnamese cuisine is incredibly invigorating and refreshing on many fronts. My personal favorite: Pho Bang in Elmhurst, NY. Nothing, and I mean nothing, can compare to a succulent dish of their Bahn Hoi Thit Nuong!! The slightly sweet and smokey-grilled slices of pork marinated with mint and chili will do amazing things to your taste buds. I drool at the thought... Ralph, I hereby invite you.
• And before I forget, Green Giant!
• Hmm, Pho Shizzle might be fake, but this one is definitely real. I've had a number of friends see it and take pictures. It's in or around Richmond BC, Canada. I think it might have closed recently, though.
• Pho (pronounced fuh), Hanoi's signature beef broth scented with ginger and anise, is one of the world's great culinary glories. Turns out it's not an ancient dish, but a 1950s-era syncretic product of the French occupation of Vietnam, which introduced the notion of boiling beef in a pot au feu (which may be the origin of the name). The heady, fragrant noodle soup is a global hit, prompting an international pho conference, several good blogs, and a sensual national obsession: "When Vietnamese talk of pho they think of sex: 'We say that rice is a spouse, whereas pho is a lover.' " "Pho is life, love and all things that matter." Tips on eating and cooking pho - recipes and more inside. A CunningLinguist Joint.