One a cold Northwest winter night nothing quite satisfies like a big bowl of pho soup. It doesn't matter too much what kind of meat is in it, for me it's the broth that counts. Not every Vietnamese restaurant does pho justice, some are better than others, but that's just what you would expect out of any eatery. I think of tacos and know that every chef prepares them just a bit differently than the next.
Same with soup. No two broths alike. Same thing applies to the requisite condiment platter. Some arrive burgeoning with basil, chopped jalepeno chillies, bean sprouts, sauces and other condiments. Some places hold back, and only bring out a wee parsiminous bowl of greens. When it comes to pho it's all about style, presentation, taste, generosity. When I sit before my bowl I'm happy to know that my chef knows that I like to pile it on. Nothing better than a steaming bowl of pho loaded with greens and dabbled with red chili sauce.
A decent Vietnamese restaurant finally arrived in Port Orchard this last year, which finally took the drive out of looking for a decent bowl of soup. But I have to admit, after reading that article posted below, I feel good just having one good restaurant to choose from. I think having a couple dozen pho joints available on one strip might be too much of a good thing.
So, if you're even thinking about opening an eatery, pho place or otherwise, do yourself a favor and read the following tale. It's a good story chronicling the plight of a hard working man who want's to serve his customers the best soup possible. I have to wonder if the story helped him out, brought up the bottom line. Now thanks to the Los Angeles Times I have more region to pencil into my Southern California eating itinerary!
Cooks Talk!
http://www.latimes.com/news/local/la-me-pho-restaurants1-2009may01,0,4764790.story
Nice NY Times story on the hotsauce that's rocked the world!
http://www.nytimes.com/2009/05/20/dining/20united.html?_r=1&hpw
Same with soup. No two broths alike. Same thing applies to the requisite condiment platter. Some arrive burgeoning with basil, chopped jalepeno chillies, bean sprouts, sauces and other condiments. Some places hold back, and only bring out a wee parsiminous bowl of greens. When it comes to pho it's all about style, presentation, taste, generosity. When I sit before my bowl I'm happy to know that my chef knows that I like to pile it on. Nothing better than a steaming bowl of pho loaded with greens and dabbled with red chili sauce.
A decent Vietnamese restaurant finally arrived in Port Orchard this last year, which finally took the drive out of looking for a decent bowl of soup. But I have to admit, after reading that article posted below, I feel good just having one good restaurant to choose from. I think having a couple dozen pho joints available on one strip might be too much of a good thing.
So, if you're even thinking about opening an eatery, pho place or otherwise, do yourself a favor and read the following tale. It's a good story chronicling the plight of a hard working man who want's to serve his customers the best soup possible. I have to wonder if the story helped him out, brought up the bottom line. Now thanks to the Los Angeles Times I have more region to pencil into my Southern California eating itinerary!
Cooks Talk!
http://www.latimes.com/news/local/la-me-pho-restaurants1-2009may01,0,4764790.story
Nice NY Times story on the hotsauce that's rocked the world!
http://www.nytimes.com/2009/05/20/dining/20united.html?_r=1&hpw
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