Pho the Greater Good
Pho, with its spicy, steamy broth, is a comfort food of mine. Throughout High School a trip to a authentic Vietnamese restaurant in San Rafael, a journey which almost happened weekly, was guaranteed to bring joy and happiness to an otherwise stressful day.
This bowl of Pho was something different. Cooked at the restaurant Golden Bull, in Hong Kong’s time square. Severed with wagyu beef, freshly made rice noodles, a beautifully clear beef broth, and a side of Chinese barbeque pork, the ingredients of this bowl would suggest a dish far superior to the pho in San Rafael.
Don’t get me wrong, this bowl of pho was most definitely excellent. The beef was tender, succulent, and full of flavor. The rice noodle were perfectly al dente and had a wonderful texture. The chili peppers and basil leaves were a perfect compliment to the broth, much more sophisticated than handfuls of beansprouts. The Chinese BBQ pork was some of the best I’ve ever had.
Yet, if you asked me too choose, I would choose the San Rafael bowl over the high-end Hong Kong bowl in a heartbeat. There is just something magical about the almost over-spiced, oil broth, the hand fulls of bean sprouts, and the cheap cuts of beef tendon. Even though some of this may be due to my nostalgia, I still think that high end and expensive ingredients, even with great cooking, doesn’t necessarily make the best possible dish.
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- universalepiphanies posted this