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Is there anything as satisfying as a huge bowl of noodle soup? We don’t think so. That’s why we’re so stoked to hear about Pho Thanh.
Food Critic Michele Laudig on Pho Thanh:
As the name would suggest, pho is the house specialty, with quite a few different variations, including chicken, seafood, or cuts of beef added to fragrant broth and tender rice noodles. I went with pho filet dac biet, brimming with slices of beef tenderloin and brisket, and small bits of tripe and soft tendon. I customized it with fresh cilantro, sawtooth herb, mung bean sprouts, jalapeño, a squeeze of lime, and some sriracha added to beefy, opaque broth that was just salty enough and had a mouthwatering whiff of star anise. In all, it was such a generous serving of soup that I ate until nearly bursting — and still couldn’t see the bottom of the bowl by the time I finally threw in the towel out of sheer exhaustion
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