It seems like these days everyone is talking about Pho. Well let’s talk about some Pho then. I was introduced to Pho when a dear Vietnamese friend took me to what they declared to be undoubtedly the best place in town for pho- Pho Bac.  I went along not knowing what I would really discover or even whether or not I would really like it.  Often times described in a way that sounded like both a hang over cure and a medicinal remedy for anything and everything. Naturally I took a grain of salt with me and we went inside to dine on the mythical dish.

Pho

What I found was a complex broth with noodles and meat. Not a bad start. With a handful of the Vietnamese herbs that is included, the flavors really are delicious. I am a big fan of the broth, and may go a little light on the noodles (requested when they take my order), and a heavy hand on the herbs, for my custom crafted bowl.

Beef Pho

You can even, and are supposed to, add a little hoisin and sriracha, for heat, sweet and spice.  By this time, the beef and the broth, and noodles are all warm and deliciously complex. I have even been known to go “cereal bowl” on it a turn up the bowl, drinking the remaining broth.  For a filling, flavorful and really healthy dish, you can’t beat Pho Bac.

When it comes to flavor, color, taste and presentation, almost nothing beats a family style spread of Vietnamese food like the one at Nam Phuong Restaurant. Included is the famous “Shaken beef” dish, as well as catfish in a clay pot, spring rolls and more.

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If you have not had “Shaken Beef” before, stop what you are doing right now and head to Nam Phuong. It is really special and it may not even be the best thing here.

Vermicelli with Grilled pork and shrimp and egg rolls (Bun Thit Nuuong Tom Cha Gio)

A particular Vermicelli dish that includes grilled pork and shrimp holds a special place in my heart. Light, grilled, and fresh, what more can you ask for, and oh yea- spicy!