There such an abundance of crappy Pho restaurants. Is it me or do most people not know the elements of good pho? Here’s my list of top ten important elements to good pho.
10. Veggies must be fresh and fragrant, not limp and brown.
9. 3-4 slices of lime per person, and a side dish of sliced onions soaked in vinegar.
8. Confirm that the head chef is a man. Older Vietnamese men make the best pho broth, I do not lie.
7. The restaurant must only accept cash; credit card processing is a fatal sign that the restaurant has been “americanized”. It’s also important that the pho restaurant is located in a ghetto, slummy part of town, ensuring a “Vietnamization” of the pho.
6. Beef broth must be made with actual beef bones and cooked down for a few hours (read: no canned beef stock)
5. Hold the MSG, the bones should make it sweet enough
4. If ordering steak meat, steak meat must be served raw, on the side, and wait 1 minute before placing it into broth. All meats other than steak meat must be fresh, never overcooked, and sliced thinly
3. Chinese long donuts, sliced into bite sizes, and dipped into pho broth, YUM!
2. Broth must not be too salty or too sweet so that the mint and peppers taste survives; must be mostly clear, and no Exxon oil slick floating atop.
1. And for the love of GOD….pho noodles should be somewhat chewy, 75% opaque, and NOT formed to the shape of the bottom of the bowl.