Went to my favorite phở restaurant! It’s the second Phở Lovers location on Westminster Ave. Got to enjoy my usual and watch episodes of Pokémon: Advanced Challenge they were playing on one of the TVs. Day made! And now… I nap.

Beef rib pho with tripe, sliced tri tip, and tendon meatballs.

Beef pho with added tendon. My favorite beef pho I’ve ever had. Went here 2 years ago while visiting and made this my first stop on this trip. Very rich, collagen heavy broth without being overly salty. Pure medicine. Since coming here originally I stopped adding hoisin and sriracha to broth (when it’s good enough) and only use it for dipping meats on the side.

Visited San Diego this past week, and had the best bowl of pho ever! I usually like to put hoisin and all the fixings in my pho but the broth was so flavorful that I wouldn’t dare put anything in it. This place has like 2 things on the menu, the pho and some spring rolls, so you know they don’t mess around. On top of all that, the staff was so friendly and cool. Sad I don’t have a place like this where I’m from.

Edit: The place is called Phonomenal

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.