Table Of Content
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.
House Egg Rolls (
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.
Grilled Chicken Sandwich
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.
Pho Shrimp (Gluten Free)
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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.
Cooks calibrate the heat of each bowl with a blast of raw ginger paste and sawtooth herb, which has cilantro-like flavor but with a minty intensity. Presentation is not the draw of this uptown sandwich shop. Orders are unceremoniously shoved out in plastic bags from a small window beside the kitchen, packed with tall Tupperware brimming with beef broth and Ziploc bags of pungent basil leaves, lime wedges and bean sprouts. Combine the ingredients for a bowl of startlingly good pho with supple, paper-thin slices of rare brisket, slurpworthy rice noodles, crunchy slivers of raw onion and a bold dash of hoisin-sriracha sauce. Boiled down to its soulful essence, the Vietnamese dish pho is rice stick noodles, delicately but intricately seasoned broth, and meat, plus a veritable garden of greenery alongside for garnish. All of these components combine to create a soup that’s spiced but not spicy, beefy (in its traditional pho bac guise) but somehow still light, and customizable via herbs, chiles, citrus, and dipping sauces.
Stir-Fried Noodles
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.
Thai’s Wings ( – Mild
Slurp up a big bowl of pho at this Bushwick joint that serves authentic Vietnamese fare in a casual setting. With mismatched chairs, beach-picnic vibes and a lively playlist, Bunker feels like a hidden punk-rock party. The Chicken Noodle Soup phô here is a lighter variety, dressed with ingredients like bean sprouts and basil. Nonstop delivery-person foot traffic through the wood-paneled space is a sign of volume, as is the perpetually brusque service.
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.
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.
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.
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.
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.
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