I love food. I love sushi. I love clam chowder. I love hot dogs. I LOVE blueberries. I love shrimp, aw man, shrimp. Well, what food don’t I love? Oh yeah, eggplants. I just love food; more than a Korean loves their kimchi. Even more than that actually.
But there is one such item standing out above the rest. One sitting atop on my list of irresistible food. One that could never gets old. This is simply a bowl of pho(pronounced ‘fuh’). Just one sip of the mysterious homemade broth and I was instantly caught in its delicious beefy, soupy snare.
Dim luminescent lights, crowded clustered chairs, and a steady flow of mainly Asians entering hungry and exiting satisfied, along with a cup of iced water, and a big batch of chopsticks, cuddled together with stacks of soup spoons; all signs of greatness to come.
Here comes the waiter, a hefty tray of pho in each hand. And there it was, finally. There sang my siren song. There it sat in front of me. I peered beyond my bowl and into the sea of MSG and beef broth and there lay my tantalizing treasure; which I paid $6.75 for. I eyed the beautiful pink slices of raw beef fillet sitting just above the surface of the soup, refusing to cook only until it is push underneath the soup. It was unavoidable, I would not leave until I had dominated, annihilated, demolished, terminated, or just straight up eaten my bowl of pho.
I could barely, just barely, keep myself from diving into the steaming hot plethora of happiness and, really for lack of a better word, yumminess. The only thing holding me back actually was the fact that well, it was steaming hot; and diving into it would probably melt my face off. But really, who dives into bowls?
First of all, what the hell is pho anyways?
Unbelievable, divine, and super duper yummy would all be appropriate ways to describe it. But perhaps the best way to illustrate it is just exactly what it is, a Vietnamese rice noodle soup bowl filled with a veritable pallet of beef. What kind of beef? Whatever you want.
The most important part of a bowl of pho, of course, is the soup. Oh the soup, this concoction is usually a simmering of cow bones and oxtail, flank, onions, and a swarm of spices such as star anise, flower seeds, cloves, and cinnamon. At first look, the soup might seem kind of suspicious, but underneath the top shiny layer of MSG it is just delicious. Not too thick, not too thin, just perfect; as it should be, considering it takes hours to make.
Now comes the critical thinking part, what kind of meat do I want? Thin-sliced raw beef, beef brisket, flank, tendon, tripe, or beef balls? Luckily, most restaurants have a ‘specialty’ bowl including all of that! However, the choice of meats is not simply limited to beef. Most pho restaurants in America like to have chicken or seafood bowls also.
Next, throw in a large handful of pre-ready thin rice noodles and it is ready to eat.
I really cannot get enough of this. But actually after inhaling a large bowl of pho, like a fat kid with a Happy Meal, as much as my mind and taste buds ask for more, my stomach resists as I loosen my belt buckle a bit having just gained 5 pounds.
Seriously, if you have never eaten pho before, go now! And let loose your pho virginity. For those of you who have, you know exactly what I’m talking about.