Table Of Content
Served during weekday lunch and weekend brunch, the bowls are rejigged with pickled jalapeños and sriracha mayo. Served on rice vermicelli with lettuce, bean sprouts, cucumber, pickled carrots & daikon, topped with peanuts, served with a side of homemade fish sauce. Little slips of organ meat are tucked just beneath the surface of the broth of pho xe lua, an immense bowl laden with navel, flank, tendon, raw eye of round, and generally more red meat than one would find on a Dyker Heights deli sub. If there ever was a scrappy pint-size operation calling out for a franchise, it’s Lucy’s. The house broth is mushroom-based, vegan, and delicious.
Thai Son Restaurant
Substitute Brown Rice 2.50 extra or Fried Rice 3.00 extra. Kiddos (and adults) love the robot that delivers drinks. Please ensure you are placing your order at the location you wish to pick your food up. We will no longer be issuing refunds on any order placed at the wrong location.
Stir-Fried Noodles
Schwader even styles out hoisin with cracklings. Vietnamese native Ronny Nguyen tenders traditional fare from his homeland at this 40-seat, wood-fitted East Village restaurant. Pho is the star of the menu, with the eponymous Pho Sao Mai special packing brisket, beef eye round and beef balls in a light, refreshingly balanced broth. For the red-meat–averse, seafood, chicken, and vegetable alternatives join the beef-based varieties. Simply Pho House has committed to providing delicious, in-house-made recipes using fresh ingredients. For beef pho, brisket and eye round are hormone- and antibiotic-free, with restrained cinnamon and star anise and a brothy base of charred shallot and ginger.
General Tso’s Chicken – Mild
The dish has evolved from its street-vendor roots to be made with all manner of proteins, including chicken, seafood, and even tofu. No matter the recipe, though, pho can be judged by its freshness and fragrance and deceptive depth of savory flavor. The Vietnamese comfort-food canteen stirred the blogosphere’s fresh hopes of pho grandeur when it opened.
Simply Pho House plans to offer weekend dim sum service in the future. Raw red and chopped green onion swirl around the piping hot broth, but compared with other pho around town, there’s not a lot of the leafy DIY garnish served on the side here. John Nguyen’s Hanoi-style soup starts with oxtail, neck, and marrow bones, which make for a hearty but not overly rich stock. Charred onion, shallot, and ginger mellow out for 16 hours with the bones, along with a smidgen of fish sauce, and a traditional rock sugar finish. The through line of light caramel is exceptionally subtle, leaving plenty of room for the firm noodles and faintly rosy fillet slices (plus add-on oxtail, which you should get) to deliver the gamut of flavors.
Lemongrass on Rice – Hot
The spicy house pho, however, stands out and punches way above its weight. Bowls are crowned with big portions of braised short rib, diffusing a fine layer of dried chile-infused fat across the surface of the broth, which provides just enough heat without obliterating the simmered spices beneath it. Primarily a banh mi sandwich shop, this pocket-sized café offers French baguettes stuffed with oddball options like crispy sunfish with pickled onions as well as the traditional pork. The pho here is of the simpler Hanoi style, with a dark oxtail broth, thinly-sliced rare meat and noticeably fewer herbs than its Mekong delta counterparts.
Lucy's Vietnamese Kitchen
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Pho dac biet, a colossally loaded concoction with tongue and bone marrow showing up in the all-beef bowl, is offered as a special, and lobster pho is in the works. Bep Ga offers pho ga, a.k.a. the best possible chicken noodle soup, as one of only four dishes total, but don’t be misled by the menu’s brevity. Whole birds, butchered parts, and feet — “we go through so much chicken,” owner An Nguyen Xuan says — are used to make the broth, which only becomes more concentrated with the thighs and white meat that’s poached in it. The pulled chicken is tender, and there’s a dainty quail egg off to the side.
The pho bac is lovely in its pared-down simplicity. At Simply Pho House, we're committed to providing delicious, in-house made recipes using fresh ingredients. Our expanded menu features popular Vietnamese, Thai, and Chinese dishes, as well as boba tea drinks, beer, and wine. Simply Pho Housewas established in 2014 by husband and wife team Sonny Tran and Loan Huynh and has since brought its fast and fresh Asian fusion fare to the Bee Cave, Lakeway, Marble Falls, and Dripping Springs communities. Get the whole, wobbly, add-on short rib that’s simmered in the 24-hour broth. Purists may balk at the notion of a vegetable-based pho that shines among the meaty regulars, but the lone offering of noodle soup at this Bushwick kitchen is just that.
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For supplementary charges, extra proteins like lamb chops, chicken wings, and crab patties can be added to any of 19 pho choices. Diners overwhelmingly opt for the split roasted marrow bone, which doesn’t even fit in the bowl, or the priciest option, pho with a whole, shell-on lobster that’s a bit unwieldy though it’s thoughtfully been chopped into pieces. All of this is to say the Pho Best’s menu is as busy as its Flushing locations are frenetic. But skip the crustaceans, marrow, and extras in favor of the basic rib-eye pho, with tendon, tripe, and gelatinous bits of brisket in an admirably caramel-tinged broth. There are plenty of Gotham joints at which to slurp up the hangover-curing, slow-cooked broth, from no-frills old-timers in Chinatown to a second-generation Bushwick charmer. Bunker’s scene-y, expansive postindustrial home base near the Maspeth border — neighbors include a small batch meadery and a mycological startup — is quick with giant bowls of nourishing pho.
For a restaurant that doesn't try to be high end, they are pushing the bar higher. We had the Pork dish, Chicken Pho, Spring Rolls (shrimp) & Chicken fried rice. We (my boyfriend) also enjoyed seeing the robot deliver items to tables. The roast pork is distinctly Cantonese, the bottled sriracha is Thai, and wings are straight-up Buffalo at this colorful, all-purpose Mermaid Avenue storefront.
These are good omens, of course, along with the dozen-plus pho options with mix-and-match meats. Pho bo vien — essentially noodles, broth, and super-light orbs of squeaky, emulsified beef — is a nice pared-down respite from some of the more showboat-y phos downtown. As New York’s first Laotian restaurant, Khe-Yo brims with trailblazer pride. The restaurant delivers the cuisine of a Laos native with upmarket style. Although pho is a traditionally Vietnamese dish, Schwader gives the soup a regional tweak, nodding to the Thai city of Nong Khai where refugees from both Laos and Vietnam fled and settled down.
Pho with tofu practically jitters with whatever oils and eucalyptus-like flavor compounds are found inside star anise and green cardamom. Outstanding thick-sliced brisket transforms it into something even punchier. The staff is energetic, the service is quick, and the food is always fresh, hot and the depth of flavor is there.
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