Friendliest Pho (2008)
Like ramen, great pho depends on a wonderful broth, in this case one based on beef scraps and bones long-boiled, then perfectly clarified at PHO TAY HO. It also depends on split-second timing as thin-shaved beef of diverse sorts (including tendon, muscle, eye of round, tripe, etc.) is deposited and begins to cook as the soup arrives at the table. Pick your phoVietnam's national dish, commonly enjoyed in market stallsfrom a list of 20 types, served alongside sprouts and fresh mint that round out a full meal.