There’s been a lot of fake news lately, and you can’t believe everything you hear. Read responsibly and check your sources, and when it comes to food, confirm it yourself when you can.
Pho 79 makes some of the best pho in the country. Source: James Beard. Confirmation: YES.
I don't have much for comparison, but I’ve never had anything like this. The broth is fatty and thick, sweet, meaty, and rich to a depth I’ve never seen. I got the Pho Tai Nam Gan (#24) with tender rare steak, melty slices of well cooked beef with so much marbled fat, and gooey bits of tendon.
Get the “side” of oxtail (Xi Quach Duoi Bo, #39) before they sell out, and you'll find the secret to the pho. The meat slides off the bone in shreds and it's this incredible mesh of meat and sweet that melts in your mouth and lingers on your tongue.
The main attraction is the pho, but the other stuff is decent too.
The Goi Cuon (#2) are good because when are spring rolls not good? It's not Broddard, but it's good.
I can never resist a Bun Bo Hue (#45), but this one isn't their best. The broth is thin and not spicy, unnecessary compared to the pho.
A few other selections like the (#87) Bun Tom Thit Nuong Cha Gio and (#92) Bun Cha will nab a noodle craving, and I loved trying the (#97) Banh Mi Bo Kho with tender stewed beef with a tomato tang.
Come for the pho, leave with the oxtail. Come with some skepticism, leave completely floored. The pho is phabulous, and even James Beard agrees!
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