As Southeast Asian flavors gain favor on American menus, chefs serve renditions of Vietnam's classic beef-and-noodle soup throughout the day.
This article first appeared in the 15 March 2008 issue of Restaurants & Institutions (R&I).
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By Kate Leahy, Senior Associate Editor
Chicken Pho Soup (pictured above)
Wish, Miami Beach, Fla. Chef Michael Bloise offers a light, chicken-based pho for breakfast and lunch. An aromatic chicken stock that simmers with roasted beef bones, garlic, chile and ginger forms the base for rice noodles, sliced chicken breast and a garnish of lime, cilantro, Thai basil, mint and bean sprouts.
Big Bowl of Delicious Pho
Pho Republique, Boston. Traditional pho is made with beef broth, but Executive Chef Arnond Sreesuvan's version uses chicken broth simmered with grilled onion and ginger, clove, star anise, cinnamon, cardamom and coriander seeds. Diners can opt for proteins ranging from beef to crispy duck or the combination of dumplings, chicken and beef shown here.
Pot de Pho, San Francisco.All-natural and healthful are guiding menu principles at this new noodle house. Chef Khai Duong uses filtered water for his beef stock made with wagyu bones, star anise, and roasted onion and ginger. For Rare-Beef Pho, thinly sliced rare Angus beef accompanies house-made rice noodles, herbs, chiles and lime.
Oxtail Pho with Wagyu Brisket and Flank Steak
Monsoon, Seattle. Chef Eric Banh's brunch pho combines oxtail, wagyu brisket and wagyu flank steak. A rich, dark stock made from roasted beef bones finds balance in classic garnishes such as basil, bean sprouts, onions, hoisin sauce, chili sauce and lime wedges.