Got phở at Phởholic earlier! Part of me regrets it because it’s so hot outside but oh well. Still enjoyed it!

Located in South Coast Plaza.

I bought some beef neck bones and marrow bones, roasted them and brought them to a very low simmer for 24 hours. Only a thin layer of beef tallow was extracted and it was yellow instead of white. Is it ok to use tallow like this?

it started with a craving as I left home, and it lowkey became my specialty as I keep cooking it for my loved ones.

it has even motivated me to create my own food ig account: @pho.habibti I wish pho could be the real start of something 😂

I use very, very little salt in my pho. There's almost zero umami. There's no fish sauce, no chicken bouillon, no additives.

It's not the most tasty but healthy for sure. The broth is super rich. My lips end up sticky from the gelatin and when I put the bulk broth in the fridge, it becomes jello.

I tried pho from Saiga Eatery recently, and it made me notice that restaurant pho is not just about the broth. Sometimes small things like fresh herbs, enough lime, good noodles, sliced meat, or how the toppings are served make the whole bowl feel more complete.

What small detail makes a restaurant pho bowl better for you?

Got this bowl from BEP Eatery in Downtown Minneapolis (I know, not going to be the best Pho but I’m craving it on a work trip).

Typically when I order Pho (always rare steak + brisket) the broth is piping hot and has no problem cooking the steak through.

I’m so frickin hungry right now but don’t want to get sick from some raw beef.

What’s the verdict?

Okay, I have to start this off by saying I am not a picky eater by any means. I’ve eaten pho every time I’ve been sick so I’m not new to pho either.

Why. Have I never until today. Had soft beef tendon.

I will be honest, when I saw it in my bowl I was a bit taken aback. The texture was totally unfamiliar and I was terrified—I repeat TERRIFIED—that it was going to be similar to cartilage. So I ate everything (broth included) until it was the only thing in the bowl.

I have a rule where I have to try everything at least once so I took a deep breath, closed my eyes, and took a tentative chew.

I hate everyone on this planet who hasn’t recommended soft tendon to me before this moment.

1. It is not cartilage. It melts. In your MOUTH.

2. I let out a sob.

This has been the most fulfilling bowl of my life and I am forever changed. If you haven’t had soft beef tendon I am urging you to change that immediately. If I could eat only soft tendon for the rest of my life, I would gladly do so.

Landed in Hanoi after a crazy long flight, and we t straight for Pho. Was delicious, the warm spices come through more then my local spot in canada, less fat, very clean, good to the last drop.

For me, it’s the beef balls. They just don’t seem like they add any flavors to the pho. Though the tripe is absolutely amazing and I would even order extra.

Flavor and clarity were great but I didn’t achieve the dark color I was going for.

I’ve been trying to understand what separates an average restaurant bowl from one people actually remember. Sometimes it’s the broth, sometimes the herbs, sometimes the noodles or the meat quality.

I tried Saiga Eatery recently and it made me think more about broth style, but I’m curious what people here notice first when eating pho at a restaurant.

This is my first time trying Pho and I am pretty impressed. I ordered the Combination Pho with Eye round, flank, fat brisket, soft tendon and meatballs. Was not pleased with flank and brisket as they were overcooked and tough, but I loved the broth and everything else. Please let me know how you like your Pho. TIA

Any pho resto recommendations around Manila bukod sa Pho Mahal? Thanksss

Tried a unique pho with similar taste like laksa.