Allow me a moment to appropriately generalize: As Americans we love Asian Culture foods, and for very good reason. Tradition and trends prove my point. In the late 80’s Chinese restaurants dotted the Tri Valley like Starbucks do today, and in the 2000s Sushi establishments became more common than the cold. What I have found that I feel better after a good Asian meal. You know that “better full” rather than the “red-meat covered in gravy” full.
Lately, a new trend has arisen. Like many other wonderful trends, it came on subtly until our eyes and minds were forced to recognize the fact that there sure were a lot of Pho places opening, and oh yeah, what is Pho?
Simply put, Pho is Vietnamese noodle bowl. A simple concoction of the freshest possible ingredients submerged in a broth that takes forever to make. I say “forever” because these recipes, like so many other traditional recipes, have been handed down from generation to generation. In some cases they have outlasted even family names, surviving as a treasured heirloom.
I have been partaking of this “death-row” meal for the past ten years and am only able to properly write about it after returning from Vietnam earlier last month. My only reference of this holy bowl of goodness came from American soil and not the “real deal.” Sure I had my favorite place to get it (once a week) but until last month I didn’t realize that Pho Saigon is the “real deal”.
They have taken the often street side in Vietnam prepared dish and reproduced it perfectly for all of us to enjoy at tables and booths! The separation in the broth left in the bowl of tiny fatty oil bubbles and the dark cloudy liquid that screams of time, love and flavor properly allow me to now know, this is real. This came from Vietnam.
So here is the presentation: I order a number seven. Number seven is simply rare brisket, tripe, and tendon. Please note that you do not have to go the way of organ meats; it’s just highly recommended. Brisket and beef or chicken is a very valid option for the less than adventurous.
The bowl comes quickly with your cloudy, seasoned, piping-hot broth, filled with rice noodles and your meat selection. The point is that the broth is so hot, it cooks your meat. Brilliant in its simplicity. The coup de grâce is the plate of fresh—very fresh—veggies. Sprouts, cilantro, Thai basil, jalapenos and lime wedges arrive with the bowl for your adding pleasure.
The set-up, to be done in the lengthy five minutes you wait for your food, is your place setting. A shallow cup of Sriracha Hot Sauce and Hoisin Sauce with the consistency of molasses, lie in wait next to your Asian soup spoon and chopsticks to be loaded up per bite.
The magical thing about Pho is that it is the cure to what ails you. Need to scrape the wool off your tongue from a late night previous, or stop a head cold at first symptoms? You need Pho!
I have been to many Pho places since my addiction began, but have yet to find anything as complete and authentic than Pho Saigon. Located in Walnut Creek and Dublin and the recently added Ipho (cute) in Danville, they offer plenty of opportunity to indulge. The key is to not be afraid of new things. They are very customer oriented and ready to teach the novice how to consume this treasure.
There are only a couple of places we go on a regular basis and Pho Saigon on 11560 Newell Ave in Walnut Creek is one one of them.
If you really want what I’m having, you can start with Pho.
Leave a Reply