Having recently relocated to Long Island, NY we set out to discover the best of the best of pho. It is best to start trying places that specialize in pho, not Vietnamese restaurants that serve everything and pho. Once you taste good pho there is no compromise and although there are differences between restaurant to restaurant if you don't leave the restaurant with warm and euphoric feelings then never return and keep searching. The following is a list of pho basics;
When they first bring out the pho the broth should be hot, very hot, do not add anything to the dish just simply dip your spoon and taste, this will allow you to gauge the pho in its natural form. If its good you will know it, as you are tasting liquid gold. The broth should have slight undertones of star anise and cinnamon, slightly salty but not too sweet. After this then you can add all of the garnishes you wish, usually lime, asian basil, cilantro, bean sprouts, mint, and sliced jalapeños. Add a bit of each but never enough to overwhelm the natural broth. The noodles should be al dente and not over cooked and preferably fresh. If you choose to add meat, the bo tai (thinly sliced steak meat) should be raw and slowly cook in your broth at the table, tendon should have a silky, fatty texture.
So there you have it, if you haven't tried this dish before do so you will not regret it and if you are lucky enough to take someone who has never had it before you get a free ticket to heaven as you have changed that persons life. One final comment please do not eat pho with fork.
