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For us Americans who can’t make it out to Vietnam, I’ve found the best Pho in the US is in Orange County, CA and Boston’s Dorchester neighborhood!
You are missing out on San Jose. It has the largest population Vietnamese diaspora.
In San Francisco I love having pho in Chinatown. Golden Star Vietnamese Restaurant, Sai's Vietnamese, and Golden Flower are the ones I like the most.
For us Americans who can’t make it out to Vietnam, I’ve found the best Pho in the US is in Orange County, CA and Boston’s Dorchester neighborhood!
For us Americans who can’t make it out to Vietnam, I’ve found the best Pho in the US is in Orange County, CA and Boston’s Dorchester neighborhood!
I've never been to Vietnam but there's a Hanoi-style pho place by me and it is head and shoulders better than any other pho I've ever had in the US. Apparently most pho in the US is southern Vietnamese style?
I've traveled to Hanoi and absolutely loved the phở there. One perk of living in Berlin is the exceptional Phở we get here. Thanks to the large Vietnamese community we have great phở, Bahn mí (esp at the Dong Xuan center). The phở we get here is top tier too, as confirmed by my Vietnamese friends.
Earlier quoted context omitted.
You are missing out on San Jose. It has the largest population Vietnamese diaspora.
Could you please share a list of your favorites in San Jose/Bay Area? In San Francisco I love having pho in Chinatown. Golden Star Vietnamese Restaurant, Sai's Vietnamese, and Golden Flower are the ones I like the most.
Pho Dakao, 16171 Brookhurst St, Fountain Valley, CA 92708, United States
Also I got a recipe for pho ga from my aunt which is:
* 6 chicken legs, and 2 bone in breasts (or debone a whole chicken)
* Bring a pot of water to boil
* Parboil all pieces for 2 minutes, throw away the broth
* Char onion and ginger (in an air fryer or on a gas stove - air fryer is easier)
* Toast coriander seeds and star anise
* Add all ingredients back, bring to boil, then drop to a low simmer, and salt
* After 30 minutes remove the pieces, let it cool and debone
* Add the chicken bones back, cook for additional 30 minutes, season with salt and msg
* Optionally serve with a side of nuoc cham, but this variation has no fish sauce in the stock
How well this turns out depends on the quality of the chicken you buy. At the Asian markets, there are different breeds of chicken which have less meat, but are more flavorful.
>How, the novice may ask, does one discover which version is the correct one for oneself? >There is nothing else to it – you must eat a few hundred bowls of phở and find out. If this requires moving to Hanoi, so be it. Not the worst life plan, to be honest! A little bit sad that my own "death bed pho" - chicken pho from that one stall near the market in old quarter - gets just a passing mention as the only acceptable…
My wife, who doesn't eat beef, once asked for chicken pho, and got an extreme talking to. She was sad because she had good chicken pho in the past.
But let them be so limited on their own. This isn't a religion. It's a big world out there, and there are a gazillion awesome phos in it.
Disappointing that there was not a single picture in the post. And, wow, it’s long!