New York is home to incomparable bagels, Italian restaurants with red sauce, and a ramen game about Japanese noodle temples, but Vietnamese hot noodle soup dishes are hard to find — except for the best restaurants. of pho in NYC, that is. There are many Gotham joints where you can brew a hangover-cooked, lightly cooked broth, from the old non-playful Chinatown to the second-generation Bushwick charmer. Here are the 12 Best Pho Restaurants in NYC.
Best Pho Restaurants in NYC
- Lucy Vietnamese kitchen
Purists may object to the idea of a pho based on light vegetables among normal meats, but one serving of noodle soup in this Bushwick kitchen is just that. Nutritious, yet light broth boiled for three hours with mushrooms, star anise, roasted shallots, and ginger. Beef is available as a topping of thick, hand-carved tops of brisket smoked for 14 hours over mesquite and applewood.
- Sao Mai
Vietnamese-born Ronny Nguyen offers travel tenders from his home country to this 40-seat East Village restaurant. Pho is the star of the menu, named after a special Pho Sao Mai packaging for brisket, round beef, and beef balls in a light, balanced, refreshing broth. Red meat-indulgence, seafood, poultry, and vegetables join beef.
- Bedroom
Sprinkle a large pho bowl at this Bushwick gathering that offers real Vietnamese fare in just the usual place. With a variety of seats, seaside picnic vibrators, and a fun playlist, Bunker feels like a hidden punk-rock party. Chicken Noodle Soup is a simple, seasoned ingredient such as bean sprouts and basil.
- Hanoi House
A comfortable Vietnamese food dish sparked new hopes of the pho grandeur blogosphere when it opened. Pho bac is fascinated by its simplicity built into the ground. The kitchen cuts the extracts (garlic soaked in only saltwater and hothouse sauce) and instead sinks into a deep frying pan for 16 hours, doubling the depth of meat with black Angus filet mignon hunts and a brisket swimming in between. smooth rice noodles.
- Pho Bang
This ramshackle Mott Street haunt offers its own themed meal at economical prices: a large extra bowl will set you back under $ 10. Pho options are usually traditional — such as the round eye, navel, and omosa — but the menu expands to include lesser-known dishes, too.
- Choi
In an effort to bring more authentic Vietnamese food to New York, owners Tuan and Huy Bui have opened this small space designed to look like a street in Saigon. It comes complete with a mobile food cart that delivers banh mi sandwiches, including filling like char siu pork chops. The restaurant also focuses on pho: chicken, beef, or mushroom broth with rice noodles, bean sprouts, Thai basil, and lime.
- Khe-Yo
As the first Laotian restaurant in New York, Khe-Yo is full of the pride of the trailblazer. The restaurant brings traditional Laos food in market style. Although pho is a typical Vietnamese dish, Schwader offers a regional tweak, memorizing the Thai town of Nong Khai where refugees from both Laos and Vietnam fled and settled down. Served during the week with weekend brunch, the dishes are replaced with chopped jalapeños and their sriracha.
- Saiguette
Presentation is not the artist of this city-based sandwich shop. Orders are randomly placed in plastic bags in a small window near the kitchen, packed with long Tupperware filled with beef broth and Ziploc bags of sharp basil leaves, lime wedge, and bean sprouts. Combine ingredients in a wonderfully nice bowl with the finest pieces of rare brisket paper, rice noodles, fine slivers of green onions, and a dash of hoisin-sriracha sauce.
- Thai Son Restaurant
The veteran Baxter Street, named after a high altitude in northern Vietnam, offers more than 130 classic dishes including curries, vermicelli, and spring rolls. A large portion of the menu is served on 16 types of national noodle soup with adjustments ranging from eye round steak and oily flank to chewing tendon and tripe.
- V-Nam Cafe
Especially a banh mi sandwich shop, this pocket-sized cafe offers French baguettes stuffed with unusual items like crispy sunfish with onions dipped in saltwater and traditional pork. The pho here is of a simple Hanoi style, with black oxtail broth, rarely chopped meat, and a few significantly more herbs than its Mekong delta counterparts.
- Saigon shack
This great MacDougal Street base sends nine types of sandwiches and vermicelli bowls to nearby bargoers and NYU students alike. The fare includes eight types of pho, which includes a tofu-based version of the meat, traditional sliced beef, and house special: three slices of beef and pieces of Vietnamese meat mixed with freshly squeezed herbs in an amazingly orange-colored broth.
- Bò Cà Phê
In Bò Cà Phê, the home is a busy restaurant known as Soho’s Petrosino Square. Its menu focuses on Vietnamese rice noodle salads, or bò bún, as it is referred to in French, an almost perfect meal for busy people. Bò Cà Phê builds its version using gluten-free rice noodles, shoots, carrots, cucumbers, fresh herbs, a soft protein of choice, and side dressing.
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