Pho: A contribution to human happiness

"Pho was very special, almost status food. We loved it because it had everything we valued -- rice noodles, broth, meat and vegetables. It was complete, nutritious, infinitely delicious and yet so easy to digest that we could eat it morning and night, day after day.''
-- Huu Ngoc, a prolific author and cultural expert; has written that pho is a contribution to human happiness

There's little else we find such pleasure in than a steaming hot bowl of pho. The embodiment of goodness... Seriously.

Pronounced fuh, the traditional Vietnamese soup arrives in an enormous bowl brimming with the rich beef broth, delicious notes of ginger and anise, rice noodles, fresh onions, and a protein of your choice: thinly sliced rare beef  (the traditional choice, which cooks to perfection in the piping hot broth) chicken, brisket, meatballs, or pork. A small dish of bean sprouts, jalapenos, a fresh lime wedge and additional fresh herbs, typically basil and cilantro, is served on the side. Some take advantage of the bottle of Rooster sauce on the table (Sriracha), fish sauce, hoisin, and if you're really lucky, chili paste.

The dish originated in northern Vietnam in Hanoi and reportedly has both Chinese and French influences (i.e. they both occupied the country for significant amounts of time), although the Vietnamese made it their own. The dish spread south along with the northern population in the 1950's as the country came under communist control. We're fortunate the Vietnamese comfort food later traveled across seas with Vietnamese immigrants, and we too can now enjoy this contribution to human happiness.

Here are a few of our all-time favs, in no particular order (I'm optimistic this list will grow as our adventures continue... I've identified what's supposedly the best pho in Houston, and we'll be able to confirm the rumors by about this time next month.):


1. Cilantro Vitamese Bistro - 2516 Clifton Avenue, Cincinnati, Ohio

This is hands-down our favorite place for a quick fix, and one we've been frequenting with increased regularity. They don't have a website but can be found on Facebook. I've tried a few of their other dishes, but the pho shines in comparison. We typically start with a "fresh roll" with peanut sauce, but it's largely to keep us distracted while we wait for the server to arrive cautiously balancing the bowls.

It's definitely a hole in the wall and parking can be a challenge since it's on University of Cincinnati's campus, but we've never run into a wait -- or more importantly, a disappointing meal.


2. Pho Lang Thang - 114 West Elder Street, Over-the-Rhine's Findlay Market, Cincinnati, Ohio

Visit them online at http://www.pholangthang.com, or better yet, in person. I recommend visiting this bustling restaurant on a mild Saturday afternoon when the market is buzzing. Get there early as they've been known to run out mid-afternoon. You'll leave with a happy belly and likely an armful of groceries, too. (It has to be said: you'll also leave smelling like the stuff. The pho is absolutely fantastic, but we'd be there with more frequency if they had a better ventilation system.)

If you're not feeling like tackling an enormous bowl of soup, go for the bánh mì thịt nướn (Vietnamese sandwich) or the bún. It's hard to miss here.

That's right. Ryan likes pho enough to rock that t-shirt.
How I love this man.
Pho Lang Thang, January, 2012

3. Pho Ha - 610 Washington Avenue, Philadelphia, Pennsylvania

A former co-worker, originally from Philly, made some terrific recommendations when we visited the historic city in the spring of 2010, including where we could find what he considered the best pho in the city. He didn't lead us astray. We walked for well over an hour to find this little gem, and we arrived at the end of a strip mall and next to a Vietnamese grocery store, hungry and optimistic.

It was authentic. It was wonderful. I want a bowl of their pho right now. I dream about the day we have the chance to make our way back -- it'll happen. Someday.

Philly pho. I'm glad I've been in the habit of snapping photos (discretely, of course)
of our food for a while now. ;)

Craving this stuff now? Me too. For a quick pho fix, I found this recipe for 'Faux Pho' on Bon Appetit's website and couldn't resist posting the recipe. (I have yet to try it, but will give a report when we do).

Faux Pho (image courtesy of Bon Appetit)
Bon Appetit, December 2011                                     

Ingredients:

• 1 teaspoon vegetable oil
• 1/2 small onion
• 4 garlic cloves, crushed
• 1 3x1" piece peeled ginger
• 2 1/2 cups low-salt beef broth
• 1 whole star anise
• 1 3"–4" cinnamon stick
• 4 ounces (2 cups) mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn
• 1 scallion, thinly sliced
• Kosher salt
• 2 packages instant ramen (preferably not fried; noodles only) (SERIOUSLY, Bon Appetit?! Ramen?! I'll use rice noodles when we get around to making this)
• 1 1/4–1/2-pound piece beef eye round, sliced crosswise 1/8" thick
• Bean sprouts, basil leaves, and thinly sliced serrano chiles

Directions:

Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3–4 minutes.
Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7–8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.

Meanwhile, boil ramen (or the rice noodles!) until tender but still firm to bite. Drain; divide among bowls.

Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.

Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.

Read More http://www.bonappetit.com/recipes/quick-recipes/2011/12/faux-pho#ixzz1oYupnqou