Flavors at Home: Soup Signals Comfort and Embracing Fall
The Pho Cookbook: Interview with Andrea Nguyen
Which Way Should I Lean In The Current War Over Vietnamese Cuisine?
Don't Call It 'The New Ramen': Why Pho Is Central To Vietnamese Identity
Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants
Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots
40 Years of Vietnamese Food in California: A Conversation with Andrew Lam
Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews
5 Bites: Un-pho-gettable Vietnamese Food in Oakland
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Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139397":{"type":"posts","id":"bayareabites_139397","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139397","score":null,"sort":[1603985441000]},"guestAuthors":[],"slug":"flavors-at-home-soup-signals-comfort-and-embracing-fall","title":"Flavors at Home: Soup Signals Comfort and Embracing Fall","publishDate":1603985441,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>When I was growing up in Minnesota, soup was one thing that truly signaled fall was here. My mom would make all kinds of one-pot wonders. She'd alternate between Napa cabbage stews, minestrone packed with frozen veggies and kidney beans, the occasional laksa with a heavy and complex broth and chicken noodle with the bowtie-shaped farfalle pasta.\u003c/p>\n\u003cp>If it was a restaurant night, it was all about lemongrass-forward tom yum soup from the now-closed King and I Thai in Minneapolis or phở gà from Ho Bien in St. Paul. We'd climb into oversize sweaters, drive through the neighborhoods, comment on the color of the maple trees and order heaping amounts of soup to share.\u003c/p>\n\u003cp>As I got older and learned more techniques, I'd make heartier, heavier soups like butternut squash and pumpkin, or satisfy my craving with canned clam chowder.\u003c/p>\n\u003cp>These days, my mind and spirit are still in August, but the construct of time has pushed far past that into (almost) November. My brain does not compute. In an attempt to catch up or force myself not to dissociate, I ventured back to the comfort of soup. Where I live in Walnut Creek, the temperatures have just started to dip into sweater weather—it's been more of a swelter with highs in the 80s and 90s Fahrenheit before last week. So I've been experimenting with various clear soups to try to reset my idea of time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This week, I riffed on a recipe from \u003ca href=\"https://fitmencook.com/shrimp-soup-recipe/\">YouTuber and cookbook author Kevin Curry\u003c/a>. He has this how-to on healthy shrimp meatball soup, and I knew I wanted to make it. It's been hard to find a soup that's comforting, easy, full of flavor and fitting of all my current dietary needs these days. I really love the texture and flavor of fish cakes, fish balls and shrimp balls, so I thought I'd give this one a go.\u003c/p>\n\u003cfigure id=\"attachment_139401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139401\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg\" alt=\"Cabbage, purple onions and bell peppers on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">If you don't have a grill pan, you can saute your veggies or assemble raw. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, shrimp balls are pretty easy to make if you have a food processor. The trick is to pulse sparingly, leaving visible chunks of shrimp meat. If you go too far, it will become a gummy, gluey mess. I added salt, pepper, mint and cilantro to Curry's recipe. Essentially, you blitz up some green onions, add garlic and pulse; then add your other seasoning and the shrimp, and pulse three to five times until it comes together slightly.\u003c/p>\n\u003cp>From there, I used a food scale to weigh out 3.5 ounce portions. A trick for this is to put parchment paper or cling film over your scale for easy cleanup. If you don't have a scale, you can eyeball it. One tip Curry mentioned in his video that really worked well is oiling your hands with olive oil before shaping. I used a muffin tin sprayed with olive oil to bake my shrimp balls in the oven.\u003c/p>\n\u003cp>Would I normally make my own stock for a soup? Sure, but I'm also all about this method that takes the store-bought version and adds to it. You can better control the flavor and intensity of your broth if you make it yourself, but for something that is relatively cheap, you can play with flavors by adding things like cinnamon sticks and cardamom to chicken stock and water, like this recipe does.\u003c/p>\n\u003cfigure id=\"attachment_139402\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139402\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg\" alt=\"Charred baby bok choy on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This is a super cool technique I picked up from this recipe. I never thought to grill baby bok choy before, but it's a great idea. You get the grill marks and it keeps its crunch, which can sometimes get lost when sauteeing. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last part is probably the best: Assembly. I found myself pulling out my grill pan and charring different types of veggies. I stuck to the original baby bok choy seasoned with sesame oil, salt and pepper. I also added grilled bell peppers in various colors, purple cabbage, shredded carrot, purple onion and whole grain noodles. You can also swap the noodles for brown rice or barley, or the veggies in the recipe for roasted sweet potato (which I did one night). The star of the show is the shrimp balls, which I know I'll continue to experiment with by changing the seasonings.\u003c/p>\n\u003cp>All the components come together like a rainbow symphony of vibrant vegetables. It's also a celebration of textures with the al dente noodles, perfectly chewy shrimp balls and crunchy purple cabbage and carrots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The current weather may not feel like fall, but I'm perfectly happy slurping this up and feeling the happy-full slosh of soup in my belly. Happy eating.\u003c/p>\n\n","blocks":[],"excerpt":"To get in sync with the changing seasons, Urmila Ramakrishnan is making all kinds of soups.","status":"publish","parent":0,"modified":1621631951,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":860},"headData":{"title":"Flavors at Home: Soup Signals Comfort and Embracing Fall | KQED","description":"To get in sync with the changing seasons, Urmila Ramakrishnan is making all kinds of soups.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139397 https://ww2.kqed.org/bayareabites/?p=139397","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/29/flavors-at-home-soup-signals-comfort-and-embracing-fall/","disqusTitle":"Flavors at Home: Soup Signals Comfort and Embracing Fall","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139397/flavors-at-home-soup-signals-comfort-and-embracing-fall","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>When I was growing up in Minnesota, soup was one thing that truly signaled fall was here. My mom would make all kinds of one-pot wonders. She'd alternate between Napa cabbage stews, minestrone packed with frozen veggies and kidney beans, the occasional laksa with a heavy and complex broth and chicken noodle with the bowtie-shaped farfalle pasta.\u003c/p>\n\u003cp>If it was a restaurant night, it was all about lemongrass-forward tom yum soup from the now-closed King and I Thai in Minneapolis or phở gà from Ho Bien in St. Paul. We'd climb into oversize sweaters, drive through the neighborhoods, comment on the color of the maple trees and order heaping amounts of soup to share.\u003c/p>\n\u003cp>As I got older and learned more techniques, I'd make heartier, heavier soups like butternut squash and pumpkin, or satisfy my craving with canned clam chowder.\u003c/p>\n\u003cp>These days, my mind and spirit are still in August, but the construct of time has pushed far past that into (almost) November. My brain does not compute. In an attempt to catch up or force myself not to dissociate, I ventured back to the comfort of soup. Where I live in Walnut Creek, the temperatures have just started to dip into sweater weather—it's been more of a swelter with highs in the 80s and 90s Fahrenheit before last week. So I've been experimenting with various clear soups to try to reset my idea of time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This week, I riffed on a recipe from \u003ca href=\"https://fitmencook.com/shrimp-soup-recipe/\">YouTuber and cookbook author Kevin Curry\u003c/a>. He has this how-to on healthy shrimp meatball soup, and I knew I wanted to make it. It's been hard to find a soup that's comforting, easy, full of flavor and fitting of all my current dietary needs these days. I really love the texture and flavor of fish cakes, fish balls and shrimp balls, so I thought I'd give this one a go.\u003c/p>\n\u003cfigure id=\"attachment_139401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139401\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg\" alt=\"Cabbage, purple onions and bell peppers on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">If you don't have a grill pan, you can saute your veggies or assemble raw. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, shrimp balls are pretty easy to make if you have a food processor. The trick is to pulse sparingly, leaving visible chunks of shrimp meat. If you go too far, it will become a gummy, gluey mess. I added salt, pepper, mint and cilantro to Curry's recipe. Essentially, you blitz up some green onions, add garlic and pulse; then add your other seasoning and the shrimp, and pulse three to five times until it comes together slightly.\u003c/p>\n\u003cp>From there, I used a food scale to weigh out 3.5 ounce portions. A trick for this is to put parchment paper or cling film over your scale for easy cleanup. If you don't have a scale, you can eyeball it. One tip Curry mentioned in his video that really worked well is oiling your hands with olive oil before shaping. I used a muffin tin sprayed with olive oil to bake my shrimp balls in the oven.\u003c/p>\n\u003cp>Would I normally make my own stock for a soup? Sure, but I'm also all about this method that takes the store-bought version and adds to it. You can better control the flavor and intensity of your broth if you make it yourself, but for something that is relatively cheap, you can play with flavors by adding things like cinnamon sticks and cardamom to chicken stock and water, like this recipe does.\u003c/p>\n\u003cfigure id=\"attachment_139402\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139402\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg\" alt=\"Charred baby bok choy on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This is a super cool technique I picked up from this recipe. I never thought to grill baby bok choy before, but it's a great idea. You get the grill marks and it keeps its crunch, which can sometimes get lost when sauteeing. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last part is probably the best: Assembly. I found myself pulling out my grill pan and charring different types of veggies. I stuck to the original baby bok choy seasoned with sesame oil, salt and pepper. I also added grilled bell peppers in various colors, purple cabbage, shredded carrot, purple onion and whole grain noodles. You can also swap the noodles for brown rice or barley, or the veggies in the recipe for roasted sweet potato (which I did one night). The star of the show is the shrimp balls, which I know I'll continue to experiment with by changing the seasonings.\u003c/p>\n\u003cp>All the components come together like a rainbow symphony of vibrant vegetables. It's also a celebration of textures with the al dente noodles, perfectly chewy shrimp balls and crunchy purple cabbage and carrots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The current weather may not feel like fall, but I'm perfectly happy slurping this up and feeling the happy-full slosh of soup in my belly. Happy eating.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139397/flavors-at-home-soup-signals-comfort-and-embracing-fall","authors":["11689"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_569","bayareabites_16557","bayareabites_16622","bayareabites_16576","bayareabites_744","bayareabites_1278","bayareabites_14738","bayareabites_439"],"featImg":"bayareabites_139398","label":"bayareabites"},"bayareabites_115191":{"type":"posts","id":"bayareabites_115191","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115191","score":null,"sort":[1487016333000]},"guestAuthors":[],"slug":"the-pho-cookbook-interview-with-andrea-nguyen","title":"The Pho Cookbook: Interview with Andrea Nguyen","publishDate":1487016333,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>In Vietnam, when Andrea Nguyen was five years old, she impressed her parents--and the owners of their local pho shop--with her noodle-soup dexterity. Chopsticks in one hand, soup spoon in the other, she scooped and slurped like a pro, emptying her bowl of aromatic beef broth, slippery rice noodles, and slices of meat with an ear-to-ear grin. \u003c/p>\n\u003cfigure id=\"attachment_115249\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-1020x1530.jpg\" alt=\"Andrea Nguyen, author of The Pho Cookbook\" width=\"640\" height=\"960\" class=\"size-large wp-image-115249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson.jpg 1365w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, author of The Pho Cookbook \u003ccite>(Genevieve Pierson )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A year later, in 1975, Nguyen's family left Vietnam as refugees, finding a new home in Orange County. \"We gained freedom,\" said Nguyen, \"but we lost pho shops.\" The shops, restaurants, and markets that would become \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/guide-little-saigon\" target=\"_blank\">Little Saigon\u003c/a> were still some years away. Instead, homemade pho became a Sunday-morning family staple as her mother traded tips with other new immigrants, learning how to reproduce the tastes of home with unfamiliar ingredients in a new place. \u003c/p>\n\u003cp>Decades later, that soup-slurping girl has become one of the Bay Area's best-known and best-respected experts on Asian home cooking. She's a popular cooking teacher and the author of numerous cookbooks, including \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774533X/kqedorg-20\">The Banh Mi Handbook\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089755/kqedorg-20\">Asian Dumplings\u003c/a>. Her many fans follow her writings (and travels) on her website, \u003ca href=\"http://www.vietworldkitchen.com/\" target=\"_blank\">Viet World Kitchen\u003c/a> and she's become the go-to Asian cooking guide at the high-tech DIY cooking site ChefSteps, with recipes for Shanghai soup dumplings and a post-Thanksgiving \u003ca href=\"https://www.chefsteps.com/activities/leftover-turkey-make-pho-with-andrea-nguyen\" target=\"_blank\">turkey pho\u003c/a>. She added a thoughtful, measured voice to the clamor over cultural appropriation in cuisine with an NPR essay \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/13/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity/\" target=\"_blank\">Don't Call It the New Ramen: Why Pho is Central to Vietnamese Identity\u003c/a>. \u003c/p>\n\u003cp>Years of teaching have given her a sixth sense of where and how a home cook might stumble in navigating unfamiliar ingredients and tricky techniques, and so her books are filled with clear, easy-to-follow explanations and foolproof troubleshooting. And for those who want to know the why as much as the how, she's an eager and diligent researcher and storyteller. Her books are a valuable resource for anyone interested in the complex social and geographical history of deceptively simple dishes we might take for granted in cosmopolitan, diversely populated cities like San Francisco, Oakland, or San Jose. \u003c/p>\n\u003cp>Her latest book, \u003ca href=\"https://www.amazon.com/Pho-Cookbook-Adventurous-Vietnams-Favorite/dp/1607749580/ref=sr_1_1?ie=UTF8&qid=1487015227&sr=8-1&keywords=pho+cookbook\">The Pho Cookbook\u003c/a>, was released by Ten Speed Press on February 7, 2017. We caught up with Nyugen by phone from her home near Santa Cruz. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>When did you first start working on The Pho Cookbook? And why pho, now?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrea Nguyen:\u003c/strong> The Banh Mi Handbook came out in 2014, so I probably started talking about this one in early 2015. I'd been teaching pho classes in person and online at \u003ca href=\"https://www.craftsy.com/cooking/classes/vietnamese-classics-pho-noodles-beyond/35320\" target=\"_blank\">Craftsy\u003c/a> for a long time, and a lot of my students kept saying that I should write a book about pho. My first reaction was \"Why?\" I had two recipes that I taught; I didn't think I had much to say. But my publisher, Ten Speed Press, suggested that I think about it; they were confident that I'd have enough to say. I realized I'd been researching pho for a while, and also thinking and writing about my relationship to it. Especially after we left Vietnam when I was six years old, my family didn't have many possessions. We just had our memories. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>When were you finally able to go back to Vietnam?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Nguyen:\u003c/strong> I've been going back since 2003. One of the first things I had on my first trip back to Hanoi was pho. Things were still sleepy there then. We went directly from the airport to a tiny little pho place I'd read about somewhere. It was very small, definitely locals only, with low wooden benches. Everyone had all their belongings on their laps, because there was no place to put them. You just leaned over your bowl and ate. My husband was the only white person there, and I was obviously a foreigner too, but two older men on the benches across from us kept nodding and smiling, approving of my husband eating pho. We have pho nearly every morning when we go back. \u003c/p>\n\u003cfigure id=\"attachment_115452\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/saigon-style-beef-pho.jpg\" alt=\"The Pho Cookbook. Saigon-style beef pho.\" width=\"1200\" height=\"1600\" class=\"size-full wp-image-115452\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-520x693.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Pho Cookbook. Saigon-style beef pho. \u003ccite>(John Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Is the pho you make at home different from what's served in Vietnam now?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Nguyen:\u003c/strong> In 2008, I had a chance to go back to Vietnam on a press trip. I really wanted to go to the Metropole Hotel in Hanoi. There are two women who have been cooking there since the 1960s. I was able to go into the kitchen and meet them, and they told me they had read my book [\u003ca href=\"https://www.amazon.com/Into-Vietnamese-Kitchen-Treasured-Foodways/dp/1580086659\" target=\"_blank\">Into the Vietnamese Kitchen\u003c/a>] and that I had to stop using yellow onion in my pho! They told me only to use shallots, and not to put sugar in my broth [a South Vietnamese tradition] if I wanted to make a true Hanoi pho. But when my mother came here, shallots were hard to find and too expensive; yellow onions were what she could get. She would get on the phone, and she and her friends would trade tips and secrets; they gathered intel and that's how they put dishes together. So this book is really a combination of American and Vietnamese recipes. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Is pho evolving? I love how you describe certain flavors (and dishes) as \"pho-ish\" and how, as a cook, you know you've got it right--whether it's broth or a stir-fry or even a cocktail--when it has that certain \"pho-ish\" quality, that essence or spirit of pho.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Nguyen:\u003c/strong> It's a very creative dish, it keeps evolving. I want people to become part of the pho story. It started 100 years ago; now, in Los Angeles, there are pho cocktails and pho burritos. In Brooklyn, I've had pho soup dumplings and pho beef dip sandwiches. In Hanoi, I've seen fried pho, where the noodles were batter-coated and deep-fried. You can get brown rice noodles here, but I've seen them in Vietnamese supermarkets, too. There are dried noodles, instant pho powders, instant noodle kits. It's not fixed, it's a very modern dish that people can plug into at all levels and cook, whether or not they want to go to Asian markets.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You have a seafood pho, and several vegetarian and vegan versions, too, which seems very appropriate to the Bay Area.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Nguyen:\u003c/strong> When my mother heard about my seafood pho, she said \"I hope you never put THAT in the book!\" But it's delicious, and I've had lobster pho, pho with all kinds of seafood. And Vietnam has tons of Buddhists [who don't eat meat], and they need pho too! People need to push their pho-rizons. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your book taught me that the word \"pho\" means both the traditional brothy soup and the rice noodles themselves. The book includes numerous non-soup recipes, from noodle-based stir-fries to rice-noodle rolls, as well as some inventive salads and dipping sauces. In Vietnam, pho is mostly a breakfast or quick lunch dish; in fact, in the book, you tell a story of making a special trip to Nam Dinh, the birthplace of pho, but missing out because by 9AM, when you arrived, all the pho shops had sold out for the day. Did you have to adjust the book to match how American cooks (and eaters) approach this dish?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nguyen:\u003c/strong> I found that, during my teaching, I got a lot of questions after the class from students saying \"I want to show my friends how I'm really good at making pho now. What else can I serve?\" They were asking how they could entertain with pho. So I added snacks, appetizers, Vietnamese coffee, even cocktails. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What's the audience for this book? Who's going to read it?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Nguyen:\u003c/strong> People who are really interested in making pho! I think it starts with people who have eaten it in neighborhood restaurants, who liked it and wanted to figure it out. It's beef noodle soup; it can't be that complicated. Over the years, I've talked to thousands of people who ask me questions about Asian cooking, about sourcing ingredients, about making food that's unfamiliar. There's so much intimidation about this. I try to take a certain Home Depot approach, like \"You can do it, and I can help!\" As a cookbook author, you're really just there to coach people along. If they're happy, I'm thrilled. The Quick Chicken Pho is a great gateway recipe. Then there's the \"real\" restaurant-style recipe, with homemade broth, and the \"middle path\" of the pressure-cooker recipes, for people who don't have a lot of time but still want to DIY. I hope it makes pho accessible to a lot of different people. In Vietnam, it's a food for everyone. \u003c/p>\n\u003cul>\n\u003cstrong>Events:\u003c/strong>\n\u003cli>On Feb. 16, Andrea Nguyen will be signing books at \u003ca href=\"http://www.omnivorebooks.com/\" target=\"_blank\">Omnivore Books\u003c/a>, 3885a Church St., San Francisco. 6:30-7:30pm, free.\u003c/li>\n\u003cli>On Mar 8, Andrea Nguyen will be doing a cooking demonstration and tasting at the \u003ca href=\"https://www.jccsf.org/arts-ideas/andrea-nguyen/\" target=\"_blank\">JJCC SF\u003c/a>, 3200 California St, San Francisco. 7pm, general admission tickets $18.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_115251\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Pho-Cookbook_Quick-Chicken-Pho-e1487012131406.jpg\" alt=\"Berkeley, CA – March 22-25, 2016: The Pho Cookbook. Quick Chix Pho. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115251\">\u003cfigcaption class=\"wp-caption-text\">The Pho Cookbook. Quick Chix Pho. \u003ccite>(Photo by John Lee. Copyright John Lee Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick Chicken Pho (phở gà nhanh)\u003c/h2>\n\u003cp>Great for pho beginners, this recipe is also terrific for cooks in a hurry. It takes less than 45 minutes, during which you’ll doctor up store-bought broth so it says, “I’m pho-ish.” Choose a broth that tastes like chicken, such as Swanson brand, which is less fussed up and easy to manipulate. You need two 14.5-ounce (411 g) cans or one 32-ounce (907 ml) carton. Stocked at many supermarkets, La Baleine sea salt, Annie Chun pad Thai rice noodles, and Megachef fish sauce work well for this recipe. \u003c/p>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3⁄4-inch (2 cm) section fresh ginger\u003c/li>\n\u003cli>2 medium-large green onions\u003c/li>\n\u003cli>1 very small (.5 oz | 15 g) bunch cilantro sprigs\u003c/li>\n\u003cli>1 1⁄2 teaspoons coriander seeds\u003c/li>\n\u003cli>1 whole clove\u003c/li>\n\u003cli>3 1⁄2 to 4 cups (840 ml to 1 l) low-sodium chicken broth\u003c/li>\n\u003cli>2 cups (480 ml) water\u003c/li>\n\u003cli>1 (6 to 8 oz | 180 to 225 g) boneless, skinless chicken breast or thigh\u003c/li>\n\u003cli>About 1⁄2 teaspoon fine sea salt\u003c/li>\n\u003cli>5 ounces (150 g) dried narrow flat rice noodles\u003c/li>\n\u003cli>2 to 3 teaspoons fish sauce\u003c/li>\n\u003cli>About 1⁄2 teaspoon organic sugar, or 1 teaspoon maple syrup (optional)\u003c/li>\n\u003cli>Pepper (optional)\u003c/li>\n\u003cli>Optional extras: Bean sprouts, chile slices, mint sprigs, Thai basil, hoisin, sriracha, or Ginger Lime Dipping Sauce (see Note below)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger.\u003c/li>\n\u003cli>Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside.\u003c/li>\n\u003cli>In a 3- to 4-quart (3 to 4 l) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic. Slide the pot off heat, wait 15 seconds or so to briefly cool, then pour in the broth.\u003c/li>\n\u003cli>Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer for 30 minutes.\u003c/li>\n\u003cli>While the broth simmers, soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside.\u003c/li>\n\u003cli>After 5 to 10 minutes of simmering, the chicken should be firm and cooked through (press on it and it should slightly yield). Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.\u003c/li>\n\u003cli>When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart (2 l) pot; line the strainer with muslin for superclear broth. Discard the solids. You should have about 4 cups (1 l). Season with fish sauce and sugar (or maple syrup), if needed, to create a strong savory-sweet note.\u003c/li>\n\u003cli>Bring the strained broth to a boil over high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften, 5 to 60 seconds. Lift the noodles from the pot and divide between the 2 bowls.\u003c/li>\n\u003cli>Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. Taste and adjust the broth’s saltiness one last time. Return the broth to a boil and ladle into the bowls. Enjoy with any extras, if you like.\u003c/li>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For a Ginger Lime Dipping sauce to dip the chicken into as you eat, combine 1 packed tablespoon peeled and finely chopped ginger, 3 tablespoons fresh lime juice, generous 1 tablespoon sugar, 1 to 1 1/2 tablespoons fish sauce, and 1 teaspoon finely chopped seeded Fresno or jalapeño chile. Rest 15 minutes before serving. \u003c/p>\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Adapted and reprinted with permission from The Pho Cookbook: Easy to Adventurous Recipes for Vietnam’s Favorite Soup and Noodles by Andrea Nguyen, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Stephanie Rosenbaum Klassen digs into the joys of pho with Andrea Nguyen, author of The Pho Cookbook. ","status":"publish","parent":0,"modified":1487321387,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":2319},"headData":{"title":"The Pho Cookbook: Interview with Andrea Nguyen | KQED","description":"Stephanie Rosenbaum Klassen digs into the joys of pho with Andrea Nguyen, author of The Pho Cookbook. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"115191 https://ww2.kqed.org/bayareabites/?p=115191","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/13/the-pho-cookbook-interview-with-andrea-nguyen/","disqusTitle":"The Pho Cookbook: Interview with Andrea Nguyen","source":"Cookbooks","sourceUrl":"https://ww2.kqed.org/bayareabites/category/books-and-magazines/","path":"/bayareabites/115191/the-pho-cookbook-interview-with-andrea-nguyen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Vietnam, when Andrea Nguyen was five years old, she impressed her parents--and the owners of their local pho shop--with her noodle-soup dexterity. Chopsticks in one hand, soup spoon in the other, she scooped and slurped like a pro, emptying her bowl of aromatic beef broth, slippery rice noodles, and slices of meat with an ear-to-ear grin. \u003c/p>\n\u003cfigure id=\"attachment_115249\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-1020x1530.jpg\" alt=\"Andrea Nguyen, author of The Pho Cookbook\" width=\"640\" height=\"960\" class=\"size-large wp-image-115249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Andrea-Nguyen-by-Genevieve-Pierson.jpg 1365w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, author of The Pho Cookbook \u003ccite>(Genevieve Pierson )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A year later, in 1975, Nguyen's family left Vietnam as refugees, finding a new home in Orange County. \"We gained freedom,\" said Nguyen, \"but we lost pho shops.\" The shops, restaurants, and markets that would become \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/guide-little-saigon\" target=\"_blank\">Little Saigon\u003c/a> were still some years away. Instead, homemade pho became a Sunday-morning family staple as her mother traded tips with other new immigrants, learning how to reproduce the tastes of home with unfamiliar ingredients in a new place. \u003c/p>\n\u003cp>Decades later, that soup-slurping girl has become one of the Bay Area's best-known and best-respected experts on Asian home cooking. She's a popular cooking teacher and the author of numerous cookbooks, including \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774533X/kqedorg-20\">The Banh Mi Handbook\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089755/kqedorg-20\">Asian Dumplings\u003c/a>. Her many fans follow her writings (and travels) on her website, \u003ca href=\"http://www.vietworldkitchen.com/\" target=\"_blank\">Viet World Kitchen\u003c/a> and she's become the go-to Asian cooking guide at the high-tech DIY cooking site ChefSteps, with recipes for Shanghai soup dumplings and a post-Thanksgiving \u003ca href=\"https://www.chefsteps.com/activities/leftover-turkey-make-pho-with-andrea-nguyen\" target=\"_blank\">turkey pho\u003c/a>. She added a thoughtful, measured voice to the clamor over cultural appropriation in cuisine with an NPR essay \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/13/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity/\" target=\"_blank\">Don't Call It the New Ramen: Why Pho is Central to Vietnamese Identity\u003c/a>. \u003c/p>\n\u003cp>Years of teaching have given her a sixth sense of where and how a home cook might stumble in navigating unfamiliar ingredients and tricky techniques, and so her books are filled with clear, easy-to-follow explanations and foolproof troubleshooting. And for those who want to know the why as much as the how, she's an eager and diligent researcher and storyteller. Her books are a valuable resource for anyone interested in the complex social and geographical history of deceptively simple dishes we might take for granted in cosmopolitan, diversely populated cities like San Francisco, Oakland, or San Jose. \u003c/p>\n\u003cp>Her latest book, \u003ca href=\"https://www.amazon.com/Pho-Cookbook-Adventurous-Vietnams-Favorite/dp/1607749580/ref=sr_1_1?ie=UTF8&qid=1487015227&sr=8-1&keywords=pho+cookbook\">The Pho Cookbook\u003c/a>, was released by Ten Speed Press on February 7, 2017. We caught up with Nyugen by phone from her home near Santa Cruz. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>When did you first start working on The Pho Cookbook? And why pho, now?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrea Nguyen:\u003c/strong> The Banh Mi Handbook came out in 2014, so I probably started talking about this one in early 2015. I'd been teaching pho classes in person and online at \u003ca href=\"https://www.craftsy.com/cooking/classes/vietnamese-classics-pho-noodles-beyond/35320\" target=\"_blank\">Craftsy\u003c/a> for a long time, and a lot of my students kept saying that I should write a book about pho. My first reaction was \"Why?\" I had two recipes that I taught; I didn't think I had much to say. But my publisher, Ten Speed Press, suggested that I think about it; they were confident that I'd have enough to say. I realized I'd been researching pho for a while, and also thinking and writing about my relationship to it. Especially after we left Vietnam when I was six years old, my family didn't have many possessions. We just had our memories. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>When were you finally able to go back to Vietnam?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Nguyen:\u003c/strong> I've been going back since 2003. One of the first things I had on my first trip back to Hanoi was pho. Things were still sleepy there then. We went directly from the airport to a tiny little pho place I'd read about somewhere. It was very small, definitely locals only, with low wooden benches. Everyone had all their belongings on their laps, because there was no place to put them. You just leaned over your bowl and ate. My husband was the only white person there, and I was obviously a foreigner too, but two older men on the benches across from us kept nodding and smiling, approving of my husband eating pho. We have pho nearly every morning when we go back. \u003c/p>\n\u003cfigure id=\"attachment_115452\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/saigon-style-beef-pho.jpg\" alt=\"The Pho Cookbook. Saigon-style beef pho.\" width=\"1200\" height=\"1600\" class=\"size-full wp-image-115452\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/saigon-style-beef-pho-520x693.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Pho Cookbook. Saigon-style beef pho. \u003ccite>(John Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Is the pho you make at home different from what's served in Vietnam now?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Nguyen:\u003c/strong> In 2008, I had a chance to go back to Vietnam on a press trip. I really wanted to go to the Metropole Hotel in Hanoi. There are two women who have been cooking there since the 1960s. I was able to go into the kitchen and meet them, and they told me they had read my book [\u003ca href=\"https://www.amazon.com/Into-Vietnamese-Kitchen-Treasured-Foodways/dp/1580086659\" target=\"_blank\">Into the Vietnamese Kitchen\u003c/a>] and that I had to stop using yellow onion in my pho! They told me only to use shallots, and not to put sugar in my broth [a South Vietnamese tradition] if I wanted to make a true Hanoi pho. But when my mother came here, shallots were hard to find and too expensive; yellow onions were what she could get. She would get on the phone, and she and her friends would trade tips and secrets; they gathered intel and that's how they put dishes together. So this book is really a combination of American and Vietnamese recipes. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Is pho evolving? I love how you describe certain flavors (and dishes) as \"pho-ish\" and how, as a cook, you know you've got it right--whether it's broth or a stir-fry or even a cocktail--when it has that certain \"pho-ish\" quality, that essence or spirit of pho.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Nguyen:\u003c/strong> It's a very creative dish, it keeps evolving. I want people to become part of the pho story. It started 100 years ago; now, in Los Angeles, there are pho cocktails and pho burritos. In Brooklyn, I've had pho soup dumplings and pho beef dip sandwiches. In Hanoi, I've seen fried pho, where the noodles were batter-coated and deep-fried. You can get brown rice noodles here, but I've seen them in Vietnamese supermarkets, too. There are dried noodles, instant pho powders, instant noodle kits. It's not fixed, it's a very modern dish that people can plug into at all levels and cook, whether or not they want to go to Asian markets.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You have a seafood pho, and several vegetarian and vegan versions, too, which seems very appropriate to the Bay Area.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Nguyen:\u003c/strong> When my mother heard about my seafood pho, she said \"I hope you never put THAT in the book!\" But it's delicious, and I've had lobster pho, pho with all kinds of seafood. And Vietnam has tons of Buddhists [who don't eat meat], and they need pho too! People need to push their pho-rizons. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your book taught me that the word \"pho\" means both the traditional brothy soup and the rice noodles themselves. The book includes numerous non-soup recipes, from noodle-based stir-fries to rice-noodle rolls, as well as some inventive salads and dipping sauces. In Vietnam, pho is mostly a breakfast or quick lunch dish; in fact, in the book, you tell a story of making a special trip to Nam Dinh, the birthplace of pho, but missing out because by 9AM, when you arrived, all the pho shops had sold out for the day. Did you have to adjust the book to match how American cooks (and eaters) approach this dish?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nguyen:\u003c/strong> I found that, during my teaching, I got a lot of questions after the class from students saying \"I want to show my friends how I'm really good at making pho now. What else can I serve?\" They were asking how they could entertain with pho. So I added snacks, appetizers, Vietnamese coffee, even cocktails. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What's the audience for this book? Who's going to read it?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Nguyen:\u003c/strong> People who are really interested in making pho! I think it starts with people who have eaten it in neighborhood restaurants, who liked it and wanted to figure it out. It's beef noodle soup; it can't be that complicated. Over the years, I've talked to thousands of people who ask me questions about Asian cooking, about sourcing ingredients, about making food that's unfamiliar. There's so much intimidation about this. I try to take a certain Home Depot approach, like \"You can do it, and I can help!\" As a cookbook author, you're really just there to coach people along. If they're happy, I'm thrilled. The Quick Chicken Pho is a great gateway recipe. Then there's the \"real\" restaurant-style recipe, with homemade broth, and the \"middle path\" of the pressure-cooker recipes, for people who don't have a lot of time but still want to DIY. I hope it makes pho accessible to a lot of different people. In Vietnam, it's a food for everyone. \u003c/p>\n\u003cul>\n\u003cstrong>Events:\u003c/strong>\n\u003cli>On Feb. 16, Andrea Nguyen will be signing books at \u003ca href=\"http://www.omnivorebooks.com/\" target=\"_blank\">Omnivore Books\u003c/a>, 3885a Church St., San Francisco. 6:30-7:30pm, free.\u003c/li>\n\u003cli>On Mar 8, Andrea Nguyen will be doing a cooking demonstration and tasting at the \u003ca href=\"https://www.jccsf.org/arts-ideas/andrea-nguyen/\" target=\"_blank\">JJCC SF\u003c/a>, 3200 California St, San Francisco. 7pm, general admission tickets $18.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_115251\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Pho-Cookbook_Quick-Chicken-Pho-e1487012131406.jpg\" alt=\"Berkeley, CA – March 22-25, 2016: The Pho Cookbook. Quick Chix Pho. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115251\">\u003cfigcaption class=\"wp-caption-text\">The Pho Cookbook. Quick Chix Pho. \u003ccite>(Photo by John Lee. Copyright John Lee Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick Chicken Pho (phở gà nhanh)\u003c/h2>\n\u003cp>Great for pho beginners, this recipe is also terrific for cooks in a hurry. It takes less than 45 minutes, during which you’ll doctor up store-bought broth so it says, “I’m pho-ish.” Choose a broth that tastes like chicken, such as Swanson brand, which is less fussed up and easy to manipulate. You need two 14.5-ounce (411 g) cans or one 32-ounce (907 ml) carton. Stocked at many supermarkets, La Baleine sea salt, Annie Chun pad Thai rice noodles, and Megachef fish sauce work well for this recipe. \u003c/p>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3⁄4-inch (2 cm) section fresh ginger\u003c/li>\n\u003cli>2 medium-large green onions\u003c/li>\n\u003cli>1 very small (.5 oz | 15 g) bunch cilantro sprigs\u003c/li>\n\u003cli>1 1⁄2 teaspoons coriander seeds\u003c/li>\n\u003cli>1 whole clove\u003c/li>\n\u003cli>3 1⁄2 to 4 cups (840 ml to 1 l) low-sodium chicken broth\u003c/li>\n\u003cli>2 cups (480 ml) water\u003c/li>\n\u003cli>1 (6 to 8 oz | 180 to 225 g) boneless, skinless chicken breast or thigh\u003c/li>\n\u003cli>About 1⁄2 teaspoon fine sea salt\u003c/li>\n\u003cli>5 ounces (150 g) dried narrow flat rice noodles\u003c/li>\n\u003cli>2 to 3 teaspoons fish sauce\u003c/li>\n\u003cli>About 1⁄2 teaspoon organic sugar, or 1 teaspoon maple syrup (optional)\u003c/li>\n\u003cli>Pepper (optional)\u003c/li>\n\u003cli>Optional extras: Bean sprouts, chile slices, mint sprigs, Thai basil, hoisin, sriracha, or Ginger Lime Dipping Sauce (see Note below)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger.\u003c/li>\n\u003cli>Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside.\u003c/li>\n\u003cli>In a 3- to 4-quart (3 to 4 l) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic. Slide the pot off heat, wait 15 seconds or so to briefly cool, then pour in the broth.\u003c/li>\n\u003cli>Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer for 30 minutes.\u003c/li>\n\u003cli>While the broth simmers, soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside.\u003c/li>\n\u003cli>After 5 to 10 minutes of simmering, the chicken should be firm and cooked through (press on it and it should slightly yield). Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.\u003c/li>\n\u003cli>When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart (2 l) pot; line the strainer with muslin for superclear broth. Discard the solids. You should have about 4 cups (1 l). Season with fish sauce and sugar (or maple syrup), if needed, to create a strong savory-sweet note.\u003c/li>\n\u003cli>Bring the strained broth to a boil over high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften, 5 to 60 seconds. Lift the noodles from the pot and divide between the 2 bowls.\u003c/li>\n\u003cli>Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. Taste and adjust the broth’s saltiness one last time. Return the broth to a boil and ladle into the bowls. Enjoy with any extras, if you like.\u003c/li>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For a Ginger Lime Dipping sauce to dip the chicken into as you eat, combine 1 packed tablespoon peeled and finely chopped ginger, 3 tablespoons fresh lime juice, generous 1 tablespoon sugar, 1 to 1 1/2 tablespoons fish sauce, and 1 teaspoon finely chopped seeded Fresno or jalapeño chile. Rest 15 minutes before serving. \u003c/p>\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Adapted and reprinted with permission from The Pho Cookbook: Easy to Adventurous Recipes for Vietnam’s Favorite Soup and Noodles by Andrea Nguyen, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115191/the-pho-cookbook-interview-with-andrea-nguyen","authors":["5038"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_2254","bayareabites_588","bayareabites_2695","bayareabites_11028","bayareabites_12"],"tags":["bayareabites_1278","bayareabites_10756","bayareabites_1130"],"featImg":"bayareabites_115250","label":"source_bayareabites_115191"},"bayareabites_112181":{"type":"posts","id":"bayareabites_112181","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112181","score":null,"sort":[1474569934000]},"guestAuthors":[],"slug":"which-way-should-i-lean-in-the-current-war-over-vietnamese-cuisine","title":"Which Way Should I Lean In The Current War Over Vietnamese Cuisine?","publishDate":1474569934,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>People take pride in the food they eat, and ethnic communities especially form and retain their identities around their traditional cuisines. What’s Italian without pasta? Or the Thai without their Tom Yum Goong?\u003c/p>\n\u003cp>For the Vietnamese, it is, of course, pho soup, that delectable and aromatic noodle dish that have Vietnamese fighting \u003ci>each other\u003c/i> over how best to make it—northerners and southerners have their own interpretation—and pho now finds itself in a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/13/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity/\" target=\"_blank\">controversy over a video made by \u003cem>Bon Appétit\u003c/em> featuring a white chef\u003c/a> telling people how to enjoy the dish.\u003c/p>\n\u003cp>At one end, there are those who bristle at a white man telling them how to eat their own food, claiming that \u003cem>Bon Appétit\u003c/em> is practicing cultural appropriation. At the other end, there are those who speak of freedom of expression— freedom to eat and cook whatever they want, it’s a free a country, and it’s all protected by the first amendment. [The \u003ca href=\"http://www.bonappetit.com/story/how-you-should-eating-pho\" target=\"_blank\">\u003cem>Bon Appétit\u003c/em> video has since been pulled\u003c/a>].\u003c/p>\n\u003cp>My feeling on this is a little complicated. To even get to the issue of cultural appropriation, it is inevitable that one should ask first and foremost, “what is authentic?”\u003c/p>\n\u003cp>If you go for back far enough, everything is borrowed. Pasta, a combination of noodle and tomato, makes a national dish but it is a combination of noodle and tomato. Marco Polo, as legend has it, brought back the noodle from China, and the tomato which makes the sauce came back with the conquistadors who conquered South America.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Vietnamese cooking has been anything but authentic if you go back far enough. Vietnam had her hands in many pots, from India to France, from Thailand to China. The Banh Mi, which now dominates the sandwich industry in the U.S., is a borrowed fare from the French baguette. Yet in Vietnam, hardly anyone thinks about France when they sit down and eat their favorite dish in the morning.\u003c/p>\n\u003cfigure id=\"attachment_112186\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/FullSizeRender-6-768x1024-400x533.jpg\" alt=\"Pate’ Chaud is a Vietnamese dish adapted from the French, eaten daily in Vietnam.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-112186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/FullSizeRender-6-768x1024-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/FullSizeRender-6-768x1024.jpg 768w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Pate’ Chaud is a Vietnamese dish adapted from the French, eaten daily in Vietnam. \u003ccite>(Andrew Lam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, appropriation and adaptations are the survival instincts of the Vietnamese who have to deal with a long and arduous history of being dominated and colonized by one powerful country after the next. Vietnamese language itself is an almagamation of Chinese, French, Khmer and an array of colliding local tribal dialects. The same can be said of its spirituality: Atop a traditional Vietnamese altar, a visitor will find various Buddhas, faded images of grandpa and grandma, and statues of Taoist saints. This combination of Mahayana Buddhism, Confucianism, and Taoism known as \u003cem>tam giao\u003c/em> is the result of efforts to integrate religious ideas that arrived in the country over the millennia. Ancestor worship is mixed with yearnings for Buddhist nirvana while the temporal world is measured through the Taoist flow of life force known as the \u003cem>qi\u003c/em>.\u003c/p>\n\u003cp>Then there is the story of Vietnam’s indigenous religion, Cao Dai, established in the mid-1920s, which goes so far as to integrate and reconcile the world’s major religions. In its cosmos it perceives Hinduism, Judaism, Zoroastrianism, Buddhism, Taoism, Confucianism, Christianity, and Islam all as human efforts to worship and communicate with the one Supreme Being. It numbers Moses, Joan of Arc, Louis Pasteur, Victor Hugo, Sun Yat-Sen, Jesus Christ, and the Vietnamese poet Trạng Trình among its many prophets and saints. Graham Greene, in his Vietnam novel \u003cem>The Quiet American\u003c/em>, called Cao Dai the “prophecy of planchette,” as its spiritualists receive messages of wisdom from the various saints in séances.\u003c/p>\n\u003cp>Little wonder that we would see a mixture in Vietnamese cuisine as well. In \u003cem>bò kho\u003c/em>, or beef stew, to cite but one example, there’s beef, carrot, and tomato brought by the French, curry powder from India, cinnamon from Ceylon, star anise from China, and chilies, lemongrass, and fish sauce from Vietnam itself. If you feel like it, pour in a little red wine from Bordeaux and it will still work beautifully. Vietnamese cooking thrives on integrating new ingredients to achieve new balances. What is invention, after all, if not one part theft and two parts reinterpretation?\u003c/p>\n\u003cp>Pho, too, arguably the most authentic Vietnamese dish, didn’t come into being without the help of other civilizations. What’s almost certain is that it came from North Vietnam, specifically Hanoi, about a century ago. What is less certain is how. Seminars on the dish have scholars from all over the world arguing whether the word came from the French word \u003cem>feu\u003c/em> (fire) – as in the dish \u003cem>pot-au-feu\u003c/em> – or whether it descended from the word \u003cem>Fen\u003c/em>– Chinese for rice noodle. Star anise, native to southwest China, is used in combination with Vietnamese fish sauce to give it its distinct flavor, but French onion is also used to sweeten the broth. Cardamom comes from India but noodle is definitely Chinese. Yet in Vietnam, beef was rarely eaten until the French came in the late 1800s.\u003c/p>\n\u003cp>The nature of all creativity is to borrow and remake – that is to say, transgression and appropriation. Some of today’s newly invented dishes are a marriage from various traditions, an add on, a homage. The Chicago deep dish pizza was once thin and simple from Naples. And if you haven’t tasted a Korean barbecue short-rib taco, popularly known as the Kogi, you must. Chased with chili salsa, kimchi and crushed sesame seeds, the Kogi is an invention daring that it started with roaming trucks in Southern California but people lined the street waiting for their arrival. What is avant-garde today may very well become traditional fare \u003cspan class=\"aBn\" tabindex=\"0\" data-term=\"goog_220180236\">tomorrow\u003c/span>.\u003c/p>\n\u003cfigure id=\"attachment_112188\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Screen-Shot-2016-07-20-at-11.38.34-AM-1-300x204.png\" alt=\"Andrew Lam\" width=\"300\" height=\"204\" class=\"size-full wp-image-112188\">\u003cfigcaption class=\"wp-caption-text\">Andrew Lam\u003c/figcaption>\u003c/figure>\n\u003cp>Having said all this, however, as a Vietnamese American, I confess to sharing that feeling of being slighted in seeing my own traditional dishes being “explained” by an “outsider.” Why? Because in the modern world, those who sell themselves off as experts while ignoring those who have been practicing their living culinary tradition for generations are committing the sin of omission. It is like having an intellectual panel on America’s diversity but the panelists are all white males. Or casting Matt Damon as the lead hero in films like \u003cem>The Great Wall\u003c/em>, or god forbid, a white actress to play Mulan in the next Disney film, inserting whiteness at the center of the story when historically there was none. That insistence on being the center of someone else’s story is both at once myopic and narcissistic, and the lack of awareness or perhaps mere laziness of not reaching out to the other is jarring, if not damning, and that self importance backfires in the age of social media and global consciousness.\u003c/p>\n\u003cp>I wonder: would it be a lot of work for \u003cem>Bon Appétit\u003c/em> to ask an array of Vietnamese American chefs known for cooking amazing pho to chime in on what makes a Vietnamese dish taste good and how to prepare it? Wouldn’t it be more wonderful if we see different interpretations of the dish but still nodding to the living culinary culture of a people as practiced everyday?\u003c/p>\n\u003cp>In our world, free and full of creativity, you should have the right to make any dishes you like, and reinvent and resell it.\u003c/p>\n\u003cp>But at the same time, you shouldn’t be able to get away with it when you pretend to have expertise of others’ cultures while ignoring the people who practice them. One should at the very least pay the proper homage, and be humble as one the many practitioners in the tasting game – and not claiming oneself as its master.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Andrew Lam\u003c/strong> is an editor at New America Media in San Francisco and the author of “\u003ca href=\"https://www.amazon.com/Birds-Paradise-Lost-Andrew-Lam/dp/1597092681/188-1751668-8340735?ie=UTF8&*Version*=1&*entries*=0\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/Birds-Paradise-Lost-Andrew-Lam/dp/1597092681/188-1751668-8340735?ie%3DUTF8%26*Version*%3D1%26*entries*%3D0&source=gmail&ust=1474481153981000&usg=AFQjCNEqegprjaCYcRdYtS61O6YG_Xu3wA\">Birds of Paradise Lost\u003c/a>,” a collection of stories about Vietnamese refugees in San Francisco, “\u003ca href=\"https://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380/ref=pd_sim_14_2?ie=UTF8&dpID=51RyxVec2fL&dpSrc=sims&preST=_AC_UL320_SR208%2C320_&psc=1&refRID=V41T34VP5V3JFPFNX93E\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380/ref%3Dpd_sim_14_2?ie%3DUTF8%26dpID%3D51RyxVec2fL%26dpSrc%3Dsims%26preST%3D_AC_UL320_SR208%252C320_%26psc%3D1%26refRID%3DV41T34VP5V3JFPFNX93E&source=gmail&ust=1474481153981000&usg=AFQjCNHxAkA8H5by8xoZeiI5R3LETJceMw\">East Eats West: Writing in Two Hemispheres\u003c/a>,” a book of essays on East-West relations, and a memoir, “\u003ca href=\"https://www.amazon.com/Perfume-Dreams-Reflections-Vietnamese-Diaspora/dp/1597140201/ref=pd_sim_14_3?ie=UTF8&dpID=41KMCE84YDL&dpSrc=sims&preST=_AC_UL320_SR194%2C320_&psc=1&refRID=72B6VF120CAV4JKQ685A\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/Perfume-Dreams-Reflections-Vietnamese-Diaspora/dp/1597140201/ref%3Dpd_sim_14_3?ie%3DUTF8%26dpID%3D41KMCE84YDL%26dpSrc%3Dsims%26preST%3D_AC_UL320_SR194%252C320_%26psc%3D1%26refRID%3D72B6VF120CAV4JKQ685A&source=gmail&ust=1474481153981000&usg=AFQjCNEEIz058B9ujsJu5QNikI4hp_IxaA\">Perfume Dreams: Reflections on the Vietnamese Diaspora.\u003c/a>\"\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Andrew Lam weighs in on the pho controversy started by a video made by Bon Appétit featuring a white chef telling people how to enjoy the dish.","status":"publish","parent":0,"modified":1474570007,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1418},"headData":{"title":"Which Way Should I Lean In The Current War Over Vietnamese Cuisine? | KQED","description":"Andrew Lam weighs in on the pho controversy started by a video made by Bon Appétit featuring a white chef telling people how to enjoy the dish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"112181 http://ww2.kqed.org/bayareabites/?p=112181","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/22/which-way-should-i-lean-in-the-current-war-over-vietnamese-cuisine/","disqusTitle":"Which Way Should I Lean In The Current War Over Vietnamese Cuisine?","nprByline":"Andrew Lam, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/caamedia/\">CAAM\u003c/a>","path":"/bayareabites/112181/which-way-should-i-lean-in-the-current-war-over-vietnamese-cuisine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>People take pride in the food they eat, and ethnic communities especially form and retain their identities around their traditional cuisines. What’s Italian without pasta? Or the Thai without their Tom Yum Goong?\u003c/p>\n\u003cp>For the Vietnamese, it is, of course, pho soup, that delectable and aromatic noodle dish that have Vietnamese fighting \u003ci>each other\u003c/i> over how best to make it—northerners and southerners have their own interpretation—and pho now finds itself in a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/13/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity/\" target=\"_blank\">controversy over a video made by \u003cem>Bon Appétit\u003c/em> featuring a white chef\u003c/a> telling people how to enjoy the dish.\u003c/p>\n\u003cp>At one end, there are those who bristle at a white man telling them how to eat their own food, claiming that \u003cem>Bon Appétit\u003c/em> is practicing cultural appropriation. At the other end, there are those who speak of freedom of expression— freedom to eat and cook whatever they want, it’s a free a country, and it’s all protected by the first amendment. [The \u003ca href=\"http://www.bonappetit.com/story/how-you-should-eating-pho\" target=\"_blank\">\u003cem>Bon Appétit\u003c/em> video has since been pulled\u003c/a>].\u003c/p>\n\u003cp>My feeling on this is a little complicated. To even get to the issue of cultural appropriation, it is inevitable that one should ask first and foremost, “what is authentic?”\u003c/p>\n\u003cp>If you go for back far enough, everything is borrowed. Pasta, a combination of noodle and tomato, makes a national dish but it is a combination of noodle and tomato. Marco Polo, as legend has it, brought back the noodle from China, and the tomato which makes the sauce came back with the conquistadors who conquered South America.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Vietnamese cooking has been anything but authentic if you go back far enough. Vietnam had her hands in many pots, from India to France, from Thailand to China. The Banh Mi, which now dominates the sandwich industry in the U.S., is a borrowed fare from the French baguette. Yet in Vietnam, hardly anyone thinks about France when they sit down and eat their favorite dish in the morning.\u003c/p>\n\u003cfigure id=\"attachment_112186\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/FullSizeRender-6-768x1024-400x533.jpg\" alt=\"Pate’ Chaud is a Vietnamese dish adapted from the French, eaten daily in Vietnam.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-112186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/FullSizeRender-6-768x1024-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/FullSizeRender-6-768x1024.jpg 768w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Pate’ Chaud is a Vietnamese dish adapted from the French, eaten daily in Vietnam. \u003ccite>(Andrew Lam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, appropriation and adaptations are the survival instincts of the Vietnamese who have to deal with a long and arduous history of being dominated and colonized by one powerful country after the next. Vietnamese language itself is an almagamation of Chinese, French, Khmer and an array of colliding local tribal dialects. The same can be said of its spirituality: Atop a traditional Vietnamese altar, a visitor will find various Buddhas, faded images of grandpa and grandma, and statues of Taoist saints. This combination of Mahayana Buddhism, Confucianism, and Taoism known as \u003cem>tam giao\u003c/em> is the result of efforts to integrate religious ideas that arrived in the country over the millennia. Ancestor worship is mixed with yearnings for Buddhist nirvana while the temporal world is measured through the Taoist flow of life force known as the \u003cem>qi\u003c/em>.\u003c/p>\n\u003cp>Then there is the story of Vietnam’s indigenous religion, Cao Dai, established in the mid-1920s, which goes so far as to integrate and reconcile the world’s major religions. In its cosmos it perceives Hinduism, Judaism, Zoroastrianism, Buddhism, Taoism, Confucianism, Christianity, and Islam all as human efforts to worship and communicate with the one Supreme Being. It numbers Moses, Joan of Arc, Louis Pasteur, Victor Hugo, Sun Yat-Sen, Jesus Christ, and the Vietnamese poet Trạng Trình among its many prophets and saints. Graham Greene, in his Vietnam novel \u003cem>The Quiet American\u003c/em>, called Cao Dai the “prophecy of planchette,” as its spiritualists receive messages of wisdom from the various saints in séances.\u003c/p>\n\u003cp>Little wonder that we would see a mixture in Vietnamese cuisine as well. In \u003cem>bò kho\u003c/em>, or beef stew, to cite but one example, there’s beef, carrot, and tomato brought by the French, curry powder from India, cinnamon from Ceylon, star anise from China, and chilies, lemongrass, and fish sauce from Vietnam itself. If you feel like it, pour in a little red wine from Bordeaux and it will still work beautifully. Vietnamese cooking thrives on integrating new ingredients to achieve new balances. What is invention, after all, if not one part theft and two parts reinterpretation?\u003c/p>\n\u003cp>Pho, too, arguably the most authentic Vietnamese dish, didn’t come into being without the help of other civilizations. What’s almost certain is that it came from North Vietnam, specifically Hanoi, about a century ago. What is less certain is how. Seminars on the dish have scholars from all over the world arguing whether the word came from the French word \u003cem>feu\u003c/em> (fire) – as in the dish \u003cem>pot-au-feu\u003c/em> – or whether it descended from the word \u003cem>Fen\u003c/em>– Chinese for rice noodle. Star anise, native to southwest China, is used in combination with Vietnamese fish sauce to give it its distinct flavor, but French onion is also used to sweeten the broth. Cardamom comes from India but noodle is definitely Chinese. Yet in Vietnam, beef was rarely eaten until the French came in the late 1800s.\u003c/p>\n\u003cp>The nature of all creativity is to borrow and remake – that is to say, transgression and appropriation. Some of today’s newly invented dishes are a marriage from various traditions, an add on, a homage. The Chicago deep dish pizza was once thin and simple from Naples. And if you haven’t tasted a Korean barbecue short-rib taco, popularly known as the Kogi, you must. Chased with chili salsa, kimchi and crushed sesame seeds, the Kogi is an invention daring that it started with roaming trucks in Southern California but people lined the street waiting for their arrival. What is avant-garde today may very well become traditional fare \u003cspan class=\"aBn\" tabindex=\"0\" data-term=\"goog_220180236\">tomorrow\u003c/span>.\u003c/p>\n\u003cfigure id=\"attachment_112188\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Screen-Shot-2016-07-20-at-11.38.34-AM-1-300x204.png\" alt=\"Andrew Lam\" width=\"300\" height=\"204\" class=\"size-full wp-image-112188\">\u003cfigcaption class=\"wp-caption-text\">Andrew Lam\u003c/figcaption>\u003c/figure>\n\u003cp>Having said all this, however, as a Vietnamese American, I confess to sharing that feeling of being slighted in seeing my own traditional dishes being “explained” by an “outsider.” Why? Because in the modern world, those who sell themselves off as experts while ignoring those who have been practicing their living culinary tradition for generations are committing the sin of omission. It is like having an intellectual panel on America’s diversity but the panelists are all white males. Or casting Matt Damon as the lead hero in films like \u003cem>The Great Wall\u003c/em>, or god forbid, a white actress to play Mulan in the next Disney film, inserting whiteness at the center of the story when historically there was none. That insistence on being the center of someone else’s story is both at once myopic and narcissistic, and the lack of awareness or perhaps mere laziness of not reaching out to the other is jarring, if not damning, and that self importance backfires in the age of social media and global consciousness.\u003c/p>\n\u003cp>I wonder: would it be a lot of work for \u003cem>Bon Appétit\u003c/em> to ask an array of Vietnamese American chefs known for cooking amazing pho to chime in on what makes a Vietnamese dish taste good and how to prepare it? Wouldn’t it be more wonderful if we see different interpretations of the dish but still nodding to the living culinary culture of a people as practiced everyday?\u003c/p>\n\u003cp>In our world, free and full of creativity, you should have the right to make any dishes you like, and reinvent and resell it.\u003c/p>\n\u003cp>But at the same time, you shouldn’t be able to get away with it when you pretend to have expertise of others’ cultures while ignoring the people who practice them. One should at the very least pay the proper homage, and be humble as one the many practitioners in the tasting game – and not claiming oneself as its master.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Andrew Lam\u003c/strong> is an editor at New America Media in San Francisco and the author of “\u003ca href=\"https://www.amazon.com/Birds-Paradise-Lost-Andrew-Lam/dp/1597092681/188-1751668-8340735?ie=UTF8&*Version*=1&*entries*=0\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/Birds-Paradise-Lost-Andrew-Lam/dp/1597092681/188-1751668-8340735?ie%3DUTF8%26*Version*%3D1%26*entries*%3D0&source=gmail&ust=1474481153981000&usg=AFQjCNEqegprjaCYcRdYtS61O6YG_Xu3wA\">Birds of Paradise Lost\u003c/a>,” a collection of stories about Vietnamese refugees in San Francisco, “\u003ca href=\"https://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380/ref=pd_sim_14_2?ie=UTF8&dpID=51RyxVec2fL&dpSrc=sims&preST=_AC_UL320_SR208%2C320_&psc=1&refRID=V41T34VP5V3JFPFNX93E\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380/ref%3Dpd_sim_14_2?ie%3DUTF8%26dpID%3D51RyxVec2fL%26dpSrc%3Dsims%26preST%3D_AC_UL320_SR208%252C320_%26psc%3D1%26refRID%3DV41T34VP5V3JFPFNX93E&source=gmail&ust=1474481153981000&usg=AFQjCNHxAkA8H5by8xoZeiI5R3LETJceMw\">East Eats West: Writing in Two Hemispheres\u003c/a>,” a book of essays on East-West relations, and a memoir, “\u003ca href=\"https://www.amazon.com/Perfume-Dreams-Reflections-Vietnamese-Diaspora/dp/1597140201/ref=pd_sim_14_3?ie=UTF8&dpID=41KMCE84YDL&dpSrc=sims&preST=_AC_UL320_SR194%2C320_&psc=1&refRID=72B6VF120CAV4JKQ685A\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/Perfume-Dreams-Reflections-Vietnamese-Diaspora/dp/1597140201/ref%3Dpd_sim_14_3?ie%3DUTF8%26dpID%3D41KMCE84YDL%26dpSrc%3Dsims%26preST%3D_AC_UL320_SR194%252C320_%26psc%3D1%26refRID%3D72B6VF120CAV4JKQ685A&source=gmail&ust=1474481153981000&usg=AFQjCNEEIz058B9ujsJu5QNikI4hp_IxaA\">Perfume Dreams: Reflections on the Vietnamese Diaspora.\u003c/a>\"\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112181/which-way-should-i-lean-in-the-current-war-over-vietnamese-cuisine","authors":["byline_bayareabites_112181"],"categories":["bayareabites_2998","bayareabites_2090","bayareabites_2035"],"tags":["bayareabites_15623","bayareabites_15363","bayareabites_15365","bayareabites_1278","bayareabites_68"],"featImg":"bayareabites_112187","label":"bayareabites"},"bayareabites_112046":{"type":"posts","id":"bayareabites_112046","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112046","score":null,"sort":[1473798436000]},"guestAuthors":[],"slug":"dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity","title":"Don't Call It 'The New Ramen': Why Pho Is Central To Vietnamese Identity","publishDate":1473798436,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I fell for pho in Saigon in 1974, when I was 5 years old. When my family came to America in 1975, my mom satisfied our family's cravings for the aromatic beef noodle soup with homemade batches, served on Sundays after Morning Mass. As Vietnamese expatriates, we savored pho as a very special food, a gateway to our cultural roots. When we didn't have pho at home, we went out for it in Orange County, California's Little Saigon, patronizing mom-and-pop shops that welcomed us with the perfume of pho broth.\u003c/p>\n\u003cp>Nowadays, there are many more pho options beyond the Vietnamese communities and I love to check them out whenever possible. From the cooks in the kitchen to the servers and customers in the dining room, more non-Vietnamese people are getting into the pho scene. As a cookbook author and cooking teacher, I also know first-hand that a multicultural mix of home cooks across America is interested in making pho.\u003c/p>\n\u003cp>The soup's crossover from Asian enclaves into the mainstream is surely what inspired the editors of Bon Appétit to launch last week's ill-fated instructional video for eating pho. By now, you may have heard of the debacle: The magazine invited a non-Asian chef to explain the differences between ramen, another popular Asian noodle soup, and pho and to share his best-practices for how to eat the noodle soup. They pitched the video as a public service announcement: \"PSA: This is How You Should be Eating Pho.\" Encouraging the food-obsessed to follow their lead, they declared that \"Pho Is the New Ramen.\" The video went viral — but for all the wrong reasons. The backlash — accusations of cultural appropriation and imperialism — caused a virtual boil over. Bon Appétit quickly removed the video and \u003ca href=\"http://www.bonappetit.com/story/how-you-should-eating-pho\">issued an apology\u003c/a>. (You can still see the \u003ca href=\"http://www.cosmopolitan.com/food-cocktails/news/a63868/bon-appetit-pho-controversy/\">video here\u003c/a>.)\u003c/p>\n\u003cp>Much of the anger centered around the choice of a white person to authoritatively speak about an Asian food. As the chef shared his personal insights, he never mentioned his fondness for the soup, his personal connections to it. That omission was an editorial mistake. Treating pho as merely a fashionable food negated its rich role in Vietnamese, Vietnamese-American, and now, American culture.\u003c/p>\n\u003cp>Pho has always been unpretentious and democratic, inviting everyone to experience and appreciate it. However, pho also represents the history of Vietnam and its push for self-determination. Born during the French colonial period, this dish persisted through political upheaval and economic hardship, then resettled and flourished with Vietnamese immigrants all over the globe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pho has a story that's much longer than a noodle strand. The noodle soup was created at the beginning of the 20th century as genius make-do cooking. French colonials in Vietnam ordered the slaughtering of cows for the steaks they craved. The bones and tough cuts were left to local cooks, who were used to cows as draft animals but soon found a way to turn the leftovers into delicious broth with rice noodles and thinly sliced meat. It was sold as affordable street food that vendors customized for each diner. Pho fans came from all backgrounds, as the soup's popularity spread — from Hanoi in the north to Saigon (now Ho Chi Minh City) in the south. Inspiring cooks and even poets, it became Vietnam's national food.\u003c/p>\n\u003cp>Vietnamese people are nationalistic, and pho is not only part of their cuisine but also their pride. Yes, it was the French who made beef scraps available, and yes, many of the initial pho cooks were Chinese, but the noodle soup was created in Vietnam. The Vietnamese people made the best of their circumstances and turned the situation into something of their own. No one may claim pho but the Vietnamese, whom, as history has proven, are a feisty bunch.\u003c/p>\n\u003cp>We'll never know how aware the critics who took Bon Appétit to task were of pho's history and meaning. As a Vietnamese-American, I wasn't angered that the chef featured in the video was white; I'm glad that this soup that forms such a rich part of my cultural identity is gaining new fans, and I welcome all into the kitchen to cook it. But, for an authoritative lesson on pho, which is what this video purported to be, why not tap one of the many Vietnamese-American mom-and-pop shops that have long kept this traditional soup simmering around the country? Or, how about letting a Vietnamese-American chef compare notes with the non-Asian chef?\u003c/p>\n\u003cp>At Mic, a news site with a millennial audience, the controversy was framed as \"\u003ca href=\"https://mic.com/articles/153733/bon-appetit-video-of-white-chef-explaining-how-to-eat-pho-is-peak-cuisine-columbusing#.kAzGT5uPf\">Columbusing\u003c/a>\" – a word that describes when white people \"discover\" something that has been around for years, or even centuries. The term was new to me, but the concept was not. For years, some people conjectured that pho had strong French roots because it resembled\u003cem> feu \u003c/em>(\"fire\" in French), as in \u003cem>pot-au-feu\u003c/em>, the boiled beef dinner. The noodle soup's name most likely evolved from the Vietnamese pronunciation of \u003cem>fen\u003c/em>, the Chinese term for flat rice noodles. In applying the Columbus metaphor, Mic signaled that pho had truly become part of America's multicultural table. It had become a vehicle for having a difficult, important conversation about race.\u003c/p>\n\u003cp>This controversy will likely dissipate, like so many things on the Internet. But if there's anything to be learned from the video fiasco, it's this: Food can — and should — be a way for us to foster deeper understanding of one another.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Andrea Nguyen is a teacher, consultant and author of the forthcoming work\u003c/em> The Pho Cookbook. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Pho has a rich role in Vietnamese, Vietnamese-American, and now, American culture. Which is why a video featuring a white chef explaining how to eat pho as the next trendy food angered so many.","status":"publish","parent":0,"modified":1473798436,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":963},"headData":{"title":"Don't Call It 'The New Ramen': Why Pho Is Central To Vietnamese Identity | KQED","description":"Pho has a rich role in Vietnamese, Vietnamese-American, and now, American culture. Which is why a video featuring a white chef explaining how to eat pho as the next trendy food angered so many.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"112046 http://ww2.kqed.org/bayareabites/?p=112046","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/13/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity/","disqusTitle":"Don't Call It 'The New Ramen': Why Pho Is Central To Vietnamese Identity","nprByline":"Andrea Nguyen, NPR Food","nprImageAgency":"Andrea Nguyen for NPR","nprStoryId":"493322073","nprApiLink":"http://api.npr.org/query?id=493322073&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/09/13/493322073/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity?ft=nprml&f=493322073","nprRetrievedStory":"1","nprPubDate":"Tue, 13 Sep 2016 10:34:00 -0400","nprStoryDate":"Tue, 13 Sep 2016 07:00:00 -0400","nprLastModifiedDate":"Tue, 13 Sep 2016 10:34:26 -0400","path":"/bayareabites/112046/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I fell for pho in Saigon in 1974, when I was 5 years old. When my family came to America in 1975, my mom satisfied our family's cravings for the aromatic beef noodle soup with homemade batches, served on Sundays after Morning Mass. As Vietnamese expatriates, we savored pho as a very special food, a gateway to our cultural roots. When we didn't have pho at home, we went out for it in Orange County, California's Little Saigon, patronizing mom-and-pop shops that welcomed us with the perfume of pho broth.\u003c/p>\n\u003cp>Nowadays, there are many more pho options beyond the Vietnamese communities and I love to check them out whenever possible. From the cooks in the kitchen to the servers and customers in the dining room, more non-Vietnamese people are getting into the pho scene. As a cookbook author and cooking teacher, I also know first-hand that a multicultural mix of home cooks across America is interested in making pho.\u003c/p>\n\u003cp>The soup's crossover from Asian enclaves into the mainstream is surely what inspired the editors of Bon Appétit to launch last week's ill-fated instructional video for eating pho. By now, you may have heard of the debacle: The magazine invited a non-Asian chef to explain the differences between ramen, another popular Asian noodle soup, and pho and to share his best-practices for how to eat the noodle soup. They pitched the video as a public service announcement: \"PSA: This is How You Should be Eating Pho.\" Encouraging the food-obsessed to follow their lead, they declared that \"Pho Is the New Ramen.\" The video went viral — but for all the wrong reasons. The backlash — accusations of cultural appropriation and imperialism — caused a virtual boil over. Bon Appétit quickly removed the video and \u003ca href=\"http://www.bonappetit.com/story/how-you-should-eating-pho\">issued an apology\u003c/a>. (You can still see the \u003ca href=\"http://www.cosmopolitan.com/food-cocktails/news/a63868/bon-appetit-pho-controversy/\">video here\u003c/a>.)\u003c/p>\n\u003cp>Much of the anger centered around the choice of a white person to authoritatively speak about an Asian food. As the chef shared his personal insights, he never mentioned his fondness for the soup, his personal connections to it. That omission was an editorial mistake. Treating pho as merely a fashionable food negated its rich role in Vietnamese, Vietnamese-American, and now, American culture.\u003c/p>\n\u003cp>Pho has always been unpretentious and democratic, inviting everyone to experience and appreciate it. However, pho also represents the history of Vietnam and its push for self-determination. Born during the French colonial period, this dish persisted through political upheaval and economic hardship, then resettled and flourished with Vietnamese immigrants all over the globe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pho has a story that's much longer than a noodle strand. The noodle soup was created at the beginning of the 20th century as genius make-do cooking. French colonials in Vietnam ordered the slaughtering of cows for the steaks they craved. The bones and tough cuts were left to local cooks, who were used to cows as draft animals but soon found a way to turn the leftovers into delicious broth with rice noodles and thinly sliced meat. It was sold as affordable street food that vendors customized for each diner. Pho fans came from all backgrounds, as the soup's popularity spread — from Hanoi in the north to Saigon (now Ho Chi Minh City) in the south. Inspiring cooks and even poets, it became Vietnam's national food.\u003c/p>\n\u003cp>Vietnamese people are nationalistic, and pho is not only part of their cuisine but also their pride. Yes, it was the French who made beef scraps available, and yes, many of the initial pho cooks were Chinese, but the noodle soup was created in Vietnam. The Vietnamese people made the best of their circumstances and turned the situation into something of their own. No one may claim pho but the Vietnamese, whom, as history has proven, are a feisty bunch.\u003c/p>\n\u003cp>We'll never know how aware the critics who took Bon Appétit to task were of pho's history and meaning. As a Vietnamese-American, I wasn't angered that the chef featured in the video was white; I'm glad that this soup that forms such a rich part of my cultural identity is gaining new fans, and I welcome all into the kitchen to cook it. But, for an authoritative lesson on pho, which is what this video purported to be, why not tap one of the many Vietnamese-American mom-and-pop shops that have long kept this traditional soup simmering around the country? Or, how about letting a Vietnamese-American chef compare notes with the non-Asian chef?\u003c/p>\n\u003cp>At Mic, a news site with a millennial audience, the controversy was framed as \"\u003ca href=\"https://mic.com/articles/153733/bon-appetit-video-of-white-chef-explaining-how-to-eat-pho-is-peak-cuisine-columbusing#.kAzGT5uPf\">Columbusing\u003c/a>\" – a word that describes when white people \"discover\" something that has been around for years, or even centuries. The term was new to me, but the concept was not. For years, some people conjectured that pho had strong French roots because it resembled\u003cem> feu \u003c/em>(\"fire\" in French), as in \u003cem>pot-au-feu\u003c/em>, the boiled beef dinner. The noodle soup's name most likely evolved from the Vietnamese pronunciation of \u003cem>fen\u003c/em>, the Chinese term for flat rice noodles. In applying the Columbus metaphor, Mic signaled that pho had truly become part of America's multicultural table. It had become a vehicle for having a difficult, important conversation about race.\u003c/p>\n\u003cp>This controversy will likely dissipate, like so many things on the Internet. But if there's anything to be learned from the video fiasco, it's this: Food can — and should — be a way for us to foster deeper understanding of one another.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Andrea Nguyen is a teacher, consultant and author of the forthcoming work\u003c/em> The Pho Cookbook. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112046/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity","authors":["byline_bayareabites_112046"],"categories":["bayareabites_2998","bayareabites_2035"],"tags":["bayareabites_335","bayareabites_1278","bayareabites_4042","bayareabites_68"],"featImg":"bayareabites_112047","label":"bayareabites"},"bayareabites_106089":{"type":"posts","id":"bayareabites_106089","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106089","score":null,"sort":[1453513781000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-10-favorite-south-bay-pho-restaurants","title":"Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants","publishDate":1453513781,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Vietnamese noodle soup, with its savory broth and thin slices of beef is easily customizable by adding different condiments and garnishes. The South Bay Area has a wealth of Vietnamese restaurants serving pho and each restaurant has its own specialty and offerings of beef cuts. Here is a collection of 10 tasty South Bay spots to slurp pho. If I missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Lovers.jpg\" alt=\"The Lovers special noodle with rare steak, beef balls, at ox tail.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lovers special noodle with rare steak, beef balls, at ox tail. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Lovers\u003c/strong> is a popular, family-run restaurant in Sunnyvale serves a small offering of pho in addition to traditional vietnamese dishes. The signature \"Lovers Special\" features rare steak, meatballs and ox tail. The broth is very light, predominant flavors are fresh onion and cilantro. The meatballs are surprisingly tender while the oxtail meat practically melts off the bone. The tableside jar of oiled chili flakes is a perfect condiment to add a touch of spice. Do be aware that Pho Lovers will not take credit cards for checks less than $10.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-lovers-sunnyvale\" target=\"_blank\">\u003cstrong>Pho Lovers\u003c/strong>\u003c/a>\u003cbr>\n253 E Maude Ave. [\u003ca href=\"https://goo.gl/6byTCI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-8583\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactory.jpg\" alt=\"Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Factory\u003c/strong> serves bowls of pho in a clean, modern setting with friendly servers who take customer orders on iPads. The house specialty is a smoked veal pho. The veal arrives on a plate raw and is quickly cooked in the hot broth. A special shrimp sauce served alongside the veal pho adds a unique sweet and salty flavor to the broth. Perfect for meat lovers, the #11 features tender slices of filet mignon, flank, brisket, tripe and tendon served in a broth seasoned with star anise and white pepper.\u003c/p>\n\u003cfigure id=\"attachment_106099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactoryVeal.jpg\" alt=\"The smoked veal special pho at Pho Factory. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho Factory. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-factory-milpitas-2\" target=\"_blank\">\u003cstrong>Pho Factory\u003c/strong>\u003c/a>\u003cbr>\n888 E Capitol Ave. [\u003ca href=\"https://goo.gl/QQeZ5n\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 956-1888\u003cbr>\nHours: Tue-Sun 10am-9:30pm; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Factory/235684553294998?fref=ts\" target=\"_blank\">Pho Factory\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoKimLong.jpg\" alt=\"The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Kim Long\u003c/strong> enjoys being the crowd favorite for pho in the South Bay. The restaurant's popularity and quick flying service means you are likely to be squeezed onto a table with another party — take it or leave it. The popular #8 combination features rare filet mignon, well-done brisket, flank and tendon. The extremely fresh tender cuts of beef give the broth a deep, savory flavor complemented by a heaping garnish of cilantro. Pho Kim Long accepts cash only.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-kim-long-restaurant-san-jose?search_key=75648\" target=\"_blank\">\u003cstrong>Pho Kim Long Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2082 N Capitol Ave [\u003ca href=\"https://goo.gl/aIXRcf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95132\u003cbr>\nPh: (408) 946-2181\u003cbr>\nHours: Mon-Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Kim-Long/118263878189905?fref=ts\" target=\"_blank\">Pho Kim Long\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg\" alt=\"The spicy beef noodle pho with ox pizzle and pork blood. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy beef noodle pho with ox pizzle and pork blood. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a San Jose strip mall, \u003cstrong>Bun Bo Hue An Nam\u003c/strong> is a popular location for pho and is known for its add-on ingredients. The signature bun bo hue is a spicy beef noodle soup. For an extra charge, customers can add pork blood cake as well as ox pizzle (braised ox penis). The pork blood cake has an acquired gamey and iron flavor. The ox pizzle is chewy and while it may give you some bragging rights, it offers little to no flavor to the soup. The regular beef pho broth has a very pleasant lemongrass aroma. Bun Bo Hue An Nam accepts cash only.\u003c/p>\n\u003cfigure id=\"attachment_106092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg\" alt=\"Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bun-bo-hue-an-nam-san-jose\" target=\"_blank\">\u003cstrong>Bun Bo Hue An Nam\u003c/strong>\u003c/a>\u003cbr>\n740 Story Rd. Ste 3 [\u003ca href=\"https://goo.gl/cNlcCM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-1755\u003cbr>\nHours: Mon 9am-9pm; Wed-Sun 9am-9pm; Closed Tuesday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BunBoHueAnNam\" target=\"_blank\">Bun Bo Hue An Nam\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Y-1.jpg\" alt=\"Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Y #1\u003c/strong> is a sparsely decorated yet popular dive for pho in East San Jose. The pho served here arrives so hot the menu makes note to warn you. The Pho Y special features eye of round steak, well-done flank, fatty brisket, soft tendon and meatballs. After you’ve let your piping hot pho cool down, you are rewarded with a delicious balance of savory and slightly sweet broth swimming with a bounty of tender cuts of beef. Pho Y #1 only accepts cash.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pho1vn.com/\" target=\"_blank\">\u003cstrong>Pho Y #1\u003c/strong>\u003c/a>\u003cbr>\n1660 E Capitol Expy [\u003ca href=\"https://goo.gl/AhcTbC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95121\u003cbr>\nPh: (408) 274-1769\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pho1vn\" target=\"_blank\">Pho #1\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoCongLy-new.jpg\" alt=\"The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Cong Ly\u003c/strong> serves as a popular pho option for SJSU students and downtown San Jose residents alike. Pho can be ordered in small, medium or large sizes. The popular Pho Gourmet features a mix of oxtail, beef shank, rare filet mignon and beef tongue. The tender oxtail is indescribably savory and the mix of different beef cuts give the broth a bold and salty flavor. A large glass of water is a must.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-cong-ly-san-jose-3\" target=\"_blank\">\u003cstrong>Pho Cong Ly\u003c/strong>\u003c/a>\u003cbr>\n460 E William St [\u003ca href=\"https://goo.gl/NyBALh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 610-9849\u003cbr>\nHours: Mon-Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Conglyrestaurent/\" target=\"_blank\">Pho Cong Ly\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNam-new.jpg\" alt=\"The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nam\u003c/strong> serves a menu of beef and chicken pho as well as traditional Vietnamese dishes in a clean and friendly setting. The restaurant also offers special toppings such as green onions in oil and kimchi. The house special pho features rare steak, lean brisket, flank, tendon and tripe. The meaty broth gets a subtly sweet touch from a garnish of fresh white onions. The green onions and oil add an additional bright, sweet flavor to the mix. Pho Nam also serves a special pho and smoothie combination.\u003c/p>\n\u003cfigure id=\"attachment_106203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNamChicken-new.jpg\" alt=\"Pho ga at Pho Nam in Sunnyvale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho ga at Pho Nam in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nam-sunnyvale-2\" target=\"_blank\">\u003cstrong>Pho Nam Restaurant\u003c/strong>\u003c/a>\u003cbr>\n844 W El Camino Real [\u003ca href=\"https://goo.gl/3kimO4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 737-1086\u003cbr>\nHours: Sun-Thu 10am-8pm; Fri-Sat 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nam-Restaurant/111525455554221?fref=ts\" target=\"_blank\">Pho Nam Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho90.jpg\" alt=\"The smoked veal special pho at Pho 90 Degree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho 90 Degree. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho 90 Degree\u003c/strong> serves pho featuring cuts of Certified Angus Beef in a dining room that resembles a Venetian palace. Servers take orders using iPads and are available by the push of a tableside button. The house special is a smoked veal pho served in a salty, piping hot broth that quickly cooks the thin slices of raw veal. The restaurant also serves a vè dòn pho which features stir-fried flank steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-90-degree-san-jose?search_key=59646\" target=\"_blank\">\u003cstrong>Pho 90 Degree\u003c/strong>\u003c/a>\u003cbr>\nSan Jose Vietnam Town, 999 Story Rd. [\u003ca href=\"https://goo.gl/rCJy0z\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-9090\u003cbr>\nHours: Sun-Thu 9am-12am; Fri-Sat 9am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-90/376569239096601?fref=ts\" target=\"_blank\">Pho 90\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNguyen.jpg\" alt=\"The number 1 house special pho at Pho Nguyen in Milpitas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The number 1 house special pho at Pho Nguyen in Milpitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nguyen\u003c/strong> is set in a busy shopping center in Milpitas. The bustling restaurant serves a large menu of pho, other noodle soups and traditional Vietnamese dishes. A steaming pot of complimentary hot tea is served at each table. The #1 special beef noodle is an excellent choice for first-timers (as well as regulars) with its salty and savory broth complemented by copious amounts of fresh green onions. The spicy beef noodle soup is also a crowd favorite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nguyen-milpitas?search_key=61994\" target=\"_blank\">\u003cstrong>Pho Nguyen Vietnamese\u003c/strong>\u003c/a>\u003cbr>\n275 W Calaveras Blvd. [\u003ca href=\"https://goo.gl/Pp2dDm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nHours: Mon-Sat 9am-9:45pm; Sun 9am-8:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nguyen-Restaurant/111722522199078?fref=ts\" target=\"_blank\">Pho Nguyen Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/HouseofPho-new.jpg\" alt=\"House special combination of beef and beef balls at House of Pho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#2 House special combination of beef and beef balls at House of Pho. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House of Pho\u003c/strong> serves consistently tasty bowls of pho. The #2 combination features rare steak, tripe, well-done flank and brisket. The salty and savory broth is nothing phenomenal, but the inexpensive generous portions served in a clean, comfortable setting makes House of Pho a popular South Bay destination.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://house-of-pho.blogspot.com/\" target=\"_blank\">\u003cstrong>House of Pho\u003c/strong>\u003c/a>\u003cbr>\n1066 E El Camino Real [\u003ca href=\"https://goo.gl/JkyT6x\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 260-8410\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/House-of-Pho/145122622199606?fref=ts\" target=\"_blank\">House of Pho\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n","blocks":[],"excerpt":"As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Here are 10 great Vietnamese spots serving up hearty tasty bowls of Pho. ","status":"publish","parent":0,"modified":1481134092,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1453},"headData":{"title":"Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants | KQED","description":"As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Here are 10 great Vietnamese spots serving up hearty tasty bowls of Pho. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"106089 http://ww2.kqed.org/bayareabites/?p=106089","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/22/bay-area-bites-guide-to-10-favorite-south-bay-pho-restaurants/","disqusTitle":"Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/106089/bay-area-bites-guide-to-10-favorite-south-bay-pho-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Vietnamese noodle soup, with its savory broth and thin slices of beef is easily customizable by adding different condiments and garnishes. The South Bay Area has a wealth of Vietnamese restaurants serving pho and each restaurant has its own specialty and offerings of beef cuts. Here is a collection of 10 tasty South Bay spots to slurp pho. If I missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Lovers.jpg\" alt=\"The Lovers special noodle with rare steak, beef balls, at ox tail.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lovers special noodle with rare steak, beef balls, at ox tail. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Lovers\u003c/strong> is a popular, family-run restaurant in Sunnyvale serves a small offering of pho in addition to traditional vietnamese dishes. The signature \"Lovers Special\" features rare steak, meatballs and ox tail. The broth is very light, predominant flavors are fresh onion and cilantro. The meatballs are surprisingly tender while the oxtail meat practically melts off the bone. The tableside jar of oiled chili flakes is a perfect condiment to add a touch of spice. Do be aware that Pho Lovers will not take credit cards for checks less than $10.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-lovers-sunnyvale\" target=\"_blank\">\u003cstrong>Pho Lovers\u003c/strong>\u003c/a>\u003cbr>\n253 E Maude Ave. [\u003ca href=\"https://goo.gl/6byTCI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-8583\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactory.jpg\" alt=\"Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Factory\u003c/strong> serves bowls of pho in a clean, modern setting with friendly servers who take customer orders on iPads. The house specialty is a smoked veal pho. The veal arrives on a plate raw and is quickly cooked in the hot broth. A special shrimp sauce served alongside the veal pho adds a unique sweet and salty flavor to the broth. Perfect for meat lovers, the #11 features tender slices of filet mignon, flank, brisket, tripe and tendon served in a broth seasoned with star anise and white pepper.\u003c/p>\n\u003cfigure id=\"attachment_106099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactoryVeal.jpg\" alt=\"The smoked veal special pho at Pho Factory. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho Factory. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-factory-milpitas-2\" target=\"_blank\">\u003cstrong>Pho Factory\u003c/strong>\u003c/a>\u003cbr>\n888 E Capitol Ave. [\u003ca href=\"https://goo.gl/QQeZ5n\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 956-1888\u003cbr>\nHours: Tue-Sun 10am-9:30pm; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Factory/235684553294998?fref=ts\" target=\"_blank\">Pho Factory\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoKimLong.jpg\" alt=\"The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Kim Long\u003c/strong> enjoys being the crowd favorite for pho in the South Bay. The restaurant's popularity and quick flying service means you are likely to be squeezed onto a table with another party — take it or leave it. The popular #8 combination features rare filet mignon, well-done brisket, flank and tendon. The extremely fresh tender cuts of beef give the broth a deep, savory flavor complemented by a heaping garnish of cilantro. Pho Kim Long accepts cash only.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-kim-long-restaurant-san-jose?search_key=75648\" target=\"_blank\">\u003cstrong>Pho Kim Long Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2082 N Capitol Ave [\u003ca href=\"https://goo.gl/aIXRcf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95132\u003cbr>\nPh: (408) 946-2181\u003cbr>\nHours: Mon-Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Kim-Long/118263878189905?fref=ts\" target=\"_blank\">Pho Kim Long\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg\" alt=\"The spicy beef noodle pho with ox pizzle and pork blood. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy beef noodle pho with ox pizzle and pork blood. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a San Jose strip mall, \u003cstrong>Bun Bo Hue An Nam\u003c/strong> is a popular location for pho and is known for its add-on ingredients. The signature bun bo hue is a spicy beef noodle soup. For an extra charge, customers can add pork blood cake as well as ox pizzle (braised ox penis). The pork blood cake has an acquired gamey and iron flavor. The ox pizzle is chewy and while it may give you some bragging rights, it offers little to no flavor to the soup. The regular beef pho broth has a very pleasant lemongrass aroma. Bun Bo Hue An Nam accepts cash only.\u003c/p>\n\u003cfigure id=\"attachment_106092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg\" alt=\"Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bun-bo-hue-an-nam-san-jose\" target=\"_blank\">\u003cstrong>Bun Bo Hue An Nam\u003c/strong>\u003c/a>\u003cbr>\n740 Story Rd. Ste 3 [\u003ca href=\"https://goo.gl/cNlcCM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-1755\u003cbr>\nHours: Mon 9am-9pm; Wed-Sun 9am-9pm; Closed Tuesday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BunBoHueAnNam\" target=\"_blank\">Bun Bo Hue An Nam\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Y-1.jpg\" alt=\"Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Y #1\u003c/strong> is a sparsely decorated yet popular dive for pho in East San Jose. The pho served here arrives so hot the menu makes note to warn you. The Pho Y special features eye of round steak, well-done flank, fatty brisket, soft tendon and meatballs. After you’ve let your piping hot pho cool down, you are rewarded with a delicious balance of savory and slightly sweet broth swimming with a bounty of tender cuts of beef. Pho Y #1 only accepts cash.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pho1vn.com/\" target=\"_blank\">\u003cstrong>Pho Y #1\u003c/strong>\u003c/a>\u003cbr>\n1660 E Capitol Expy [\u003ca href=\"https://goo.gl/AhcTbC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95121\u003cbr>\nPh: (408) 274-1769\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pho1vn\" target=\"_blank\">Pho #1\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoCongLy-new.jpg\" alt=\"The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Cong Ly\u003c/strong> serves as a popular pho option for SJSU students and downtown San Jose residents alike. Pho can be ordered in small, medium or large sizes. The popular Pho Gourmet features a mix of oxtail, beef shank, rare filet mignon and beef tongue. The tender oxtail is indescribably savory and the mix of different beef cuts give the broth a bold and salty flavor. A large glass of water is a must.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-cong-ly-san-jose-3\" target=\"_blank\">\u003cstrong>Pho Cong Ly\u003c/strong>\u003c/a>\u003cbr>\n460 E William St [\u003ca href=\"https://goo.gl/NyBALh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 610-9849\u003cbr>\nHours: Mon-Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Conglyrestaurent/\" target=\"_blank\">Pho Cong Ly\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNam-new.jpg\" alt=\"The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nam\u003c/strong> serves a menu of beef and chicken pho as well as traditional Vietnamese dishes in a clean and friendly setting. The restaurant also offers special toppings such as green onions in oil and kimchi. The house special pho features rare steak, lean brisket, flank, tendon and tripe. The meaty broth gets a subtly sweet touch from a garnish of fresh white onions. The green onions and oil add an additional bright, sweet flavor to the mix. Pho Nam also serves a special pho and smoothie combination.\u003c/p>\n\u003cfigure id=\"attachment_106203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNamChicken-new.jpg\" alt=\"Pho ga at Pho Nam in Sunnyvale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho ga at Pho Nam in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nam-sunnyvale-2\" target=\"_blank\">\u003cstrong>Pho Nam Restaurant\u003c/strong>\u003c/a>\u003cbr>\n844 W El Camino Real [\u003ca href=\"https://goo.gl/3kimO4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 737-1086\u003cbr>\nHours: Sun-Thu 10am-8pm; Fri-Sat 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nam-Restaurant/111525455554221?fref=ts\" target=\"_blank\">Pho Nam Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho90.jpg\" alt=\"The smoked veal special pho at Pho 90 Degree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho 90 Degree. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho 90 Degree\u003c/strong> serves pho featuring cuts of Certified Angus Beef in a dining room that resembles a Venetian palace. Servers take orders using iPads and are available by the push of a tableside button. The house special is a smoked veal pho served in a salty, piping hot broth that quickly cooks the thin slices of raw veal. The restaurant also serves a vè dòn pho which features stir-fried flank steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-90-degree-san-jose?search_key=59646\" target=\"_blank\">\u003cstrong>Pho 90 Degree\u003c/strong>\u003c/a>\u003cbr>\nSan Jose Vietnam Town, 999 Story Rd. [\u003ca href=\"https://goo.gl/rCJy0z\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-9090\u003cbr>\nHours: Sun-Thu 9am-12am; Fri-Sat 9am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-90/376569239096601?fref=ts\" target=\"_blank\">Pho 90\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNguyen.jpg\" alt=\"The number 1 house special pho at Pho Nguyen in Milpitas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The number 1 house special pho at Pho Nguyen in Milpitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nguyen\u003c/strong> is set in a busy shopping center in Milpitas. The bustling restaurant serves a large menu of pho, other noodle soups and traditional Vietnamese dishes. A steaming pot of complimentary hot tea is served at each table. The #1 special beef noodle is an excellent choice for first-timers (as well as regulars) with its salty and savory broth complemented by copious amounts of fresh green onions. The spicy beef noodle soup is also a crowd favorite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nguyen-milpitas?search_key=61994\" target=\"_blank\">\u003cstrong>Pho Nguyen Vietnamese\u003c/strong>\u003c/a>\u003cbr>\n275 W Calaveras Blvd. [\u003ca href=\"https://goo.gl/Pp2dDm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nHours: Mon-Sat 9am-9:45pm; Sun 9am-8:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nguyen-Restaurant/111722522199078?fref=ts\" target=\"_blank\">Pho Nguyen Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/HouseofPho-new.jpg\" alt=\"House special combination of beef and beef balls at House of Pho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#2 House special combination of beef and beef balls at House of Pho. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House of Pho\u003c/strong> serves consistently tasty bowls of pho. The #2 combination features rare steak, tripe, well-done flank and brisket. The salty and savory broth is nothing phenomenal, but the inexpensive generous portions served in a clean, comfortable setting makes House of Pho a popular South Bay destination.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://house-of-pho.blogspot.com/\" target=\"_blank\">\u003cstrong>House of Pho\u003c/strong>\u003c/a>\u003cbr>\n1066 E El Camino Real [\u003ca href=\"https://goo.gl/JkyT6x\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 260-8410\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/House-of-Pho/145122622199606?fref=ts\" target=\"_blank\">House of Pho\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106089/bay-area-bites-guide-to-10-favorite-south-bay-pho-restaurants","authors":["5580"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_91"],"tags":["bayareabites_15210","bayareabites_1278","bayareabites_439","bayareabites_68"],"featImg":"bayareabites_106100","label":"source_bayareabites_106089"},"bayareabites_105867":{"type":"posts","id":"bayareabites_105867","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105867","score":null,"sort":[1452795628000]},"guestAuthors":[],"slug":"belly-warming-asian-comfort-food-3-delicious-oakland-pho-spots","title":"Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots","publishDate":1452795628,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>While the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/03/bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops/\" target=\"_blank\">ramen craze\u003c/a> still rages on across the Bay Area, with no end in sight, let us not forget that there are other soulful and warming soups out there to prop us up through all this much-needed wet weather. Pho is a particularly nice choice because the best stuff has a base of homemade bone broth that is as good for your immune system as it is fortifying. The dish is also protein-laden enough to get you through your day. Here are three options for easy East Bay access: two classic places and one somewhat of a discovery. \u003c/p>\n\u003cp>I tried two different pho preparations at each restaurant, one house combo and one other highly recommended version. Please let me know in the comments section below if you have a favorite I should scout out.\u003c/p>\n\u003ch2>Pho 84\u003c/h2>\n\u003cfigure id=\"attachment_105875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_combo-1920.jpg\" alt=\"Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I used to visit the Bay Area from my home in Tucson before I moved out here permanently more than a decade ago, I always tried to make time for a \u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a> run. This little restaurant was one of the only reliable places for pho at the time, long before Stag’s Lunchette moved in next door, and generally before Oakland became Oakland as we now know it, all hipster-fied. Pho 84 remains true to its roots, serving up lovingly made, inexpensive Vietnamese food. I was happy to find that the pho, in particular, had stood the test of time.\u003c/p>\n\u003cp>The combo pho, \u003cstrong>Pho Bo\u003c/strong>, billed as the restaurant’s signature soup, is made from homemade bone broth that is slightly more redolent of fennel than the others and deeply sweet in an oniony, root-vegetable kind of way. It comes with thinly sliced rare steak, well-done flank steak, meatballs, and a few slices of beef tendon. The meatballs have a sausage-like consistency and are particularly sweet among the meat selections. The rare steak is always my topping of choice because I can eat it before it gets cooked all the way through. The flank was nicely marbled and tender.\u003c/p>\n\u003cp>I also tried the all-white-meat chicken pho, \u003cstrong>Pho Ga\u003c/strong>, served in the same hearty beef broth as the beef soups and laced with pulled chicken, which is as tender and juicy as can be. The rice noodles in all the pho dishes here are a bit thicker and slightly flatter than in most places, so more chewy and substantial.\u003c/p>\n\u003cfigure id=\"attachment_105874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg\" alt=\"A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls are garnished with chopped cilantro and thinly sliced white onion. Many people add hoisin sauce, but I prefer sriracha; both condiments are on the table. As is traditional, all pho orders come with Thai basil (more herbaceous and spicy than the Italian varieties), and bean sprouts on the side. In this case, though, the typical lime wedges are replaced by even sweeter Meyer lemons, a lovely addition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a>\u003cbr>\n354 17th St. [\u003ca href=\"https://goo.gl/iPamJb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-1338\u003cbr>\nHours: Mon-Thurs, 11am-3pm and 5-9pm; Fri, 11am-3pm and 5:30-10pm; Sat, noon-3pm and 5:30-9:30pm; closed Sun\u003cbr>\nPrice range: $ Pho ($10)\u003c/p>\n\u003ch2>Le Cheval\u003c/h2>\n\u003cfigure id=\"attachment_105872\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg\" alt=\"Le Cheval’s combo pho with your choice of three meats.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105872\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Le Cheval’s combo pho with your choice of three meats. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>’s secret broth recipe involves bone marrow, and that must be why it is so deeply savory. Of all the dishes on the extensive menu, it’s the pho that stands out as a real destination dish. \u003c/p>\n\u003cp>\u003cstrong>The combo\u003c/strong> comes with your choice of three meats, and I got rare beef (tai), flank steak (nam) and beef balls (bo vien). The silky ribbons of well-done flank were almost as tender as the rare meat, which arrived just barely cooked. The meatballs were mild, the texture of a coarse hot dog. Other options include beef shank, crunchy flank, and brisket.\u003c/p>\n\u003cp>\u003cstrong>Pho ga\u003c/strong> (chicken), also served in the deeply rich beef broth, arrives simply garnished with sweet white onions and chopped cilantro. The noodles here are of the traditional vermicelli style; what is labeled as sriracha is actually better: a bittersweet, coarsely ground red chile paste. All pho dishes come with the requisite slices of lime, Thai basil, and a copious pile of bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_105870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg\" alt=\"Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\n1007 Clay St. [\u003ca href=\"https://goo.gl/zUTQOg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 763-8495\u003cbr>\nHours: Mon-Thurs, 11am-9pm; Fri-Sat, 11am-9:30pm; Sun, 4-9pm\u003cbr>\nPrice range: $ Pho ($10-$12)\u003c/p>\n\u003ch2>Pho Thang Long\u003c/h2>\n\u003cfigure id=\"attachment_105876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg\" alt=\"A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I had never really noticed \u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a> until recently when I was making a taco run on International Boulevard in East Oakland. But something drew me in, and I immediately learned that it must have the beaming friendliness of the women who run the place, whose energy and warmth overflowed. The place was empty, but they welcomed me and my son as if to a party. I only hoped the food was as inviting.\u003c/p>\n\u003cp>We ordered the \u003cstrong>Pho Tang combo\u003c/strong>, which included rare beef, flank, tripe and meatball, and the \u003cstrong>rare beef pho\u003c/strong> as a solo affair. Both were excellent, steeped in a dark, rich broth, a bit fattier than the others, but not at all greasy. It seemed that maybe there was hint of clove or a bitter spice in there, but I can’t be sure. In any case, it was a nice balance to the sweetness of the slivers of onion floating in each bowl. Noodles here are the standard rice vermicelli, perhaps cooked a bit longer than others, so less toothsome. And there are even kid-sized versions of three types of pho for a mere $4.50.\u003c/p>\n\u003cp>All the meats were carefully prepared, in particular the rare beef, which was just rested on top of the cooked ingredients and left to slowly steam. There were stalks of Thai basil, of course, and lime and bean sprouts. But most of all, a delightful staff that ensured we’d be back.\u003c/p>\n\u003cfigure id=\"attachment_105878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg\" alt=\"Pho tai, or rare beef pho, at Pho Thang Long in East Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho tai, or rare beef pho, at Pho Thang Long in East Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a>\u003cbr>\n2211 International Blvd. [\u003ca href=\"https://goo.gl/pdIXuS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 502-2727\u003cbr>\nHours: Thurs-Tues, 9am-9pm; closed Wed\u003cbr>\nPrice range: $ Pho (under $10)\u003c/p>\n\n","blocks":[],"excerpt":"When you’re looking for respite from the cold and rain, these Vietnamese soup noodles hit the spot. \r\n","status":"publish","parent":0,"modified":1453227849,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1097},"headData":{"title":"Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots | KQED","description":"When you’re looking for respite from the cold and rain, these Vietnamese soup noodles hit the spot. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"105867 http://ww2.kqed.org/bayareabites/?p=105867","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/14/belly-warming-asian-comfort-food-3-delicious-oakland-pho-spots/","disqusTitle":"Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots","source":"Restaurant Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/105867/belly-warming-asian-comfort-food-3-delicious-oakland-pho-spots","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/03/bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops/\" target=\"_blank\">ramen craze\u003c/a> still rages on across the Bay Area, with no end in sight, let us not forget that there are other soulful and warming soups out there to prop us up through all this much-needed wet weather. Pho is a particularly nice choice because the best stuff has a base of homemade bone broth that is as good for your immune system as it is fortifying. The dish is also protein-laden enough to get you through your day. Here are three options for easy East Bay access: two classic places and one somewhat of a discovery. \u003c/p>\n\u003cp>I tried two different pho preparations at each restaurant, one house combo and one other highly recommended version. Please let me know in the comments section below if you have a favorite I should scout out.\u003c/p>\n\u003ch2>Pho 84\u003c/h2>\n\u003cfigure id=\"attachment_105875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_combo-1920.jpg\" alt=\"Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I used to visit the Bay Area from my home in Tucson before I moved out here permanently more than a decade ago, I always tried to make time for a \u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a> run. This little restaurant was one of the only reliable places for pho at the time, long before Stag’s Lunchette moved in next door, and generally before Oakland became Oakland as we now know it, all hipster-fied. Pho 84 remains true to its roots, serving up lovingly made, inexpensive Vietnamese food. I was happy to find that the pho, in particular, had stood the test of time.\u003c/p>\n\u003cp>The combo pho, \u003cstrong>Pho Bo\u003c/strong>, billed as the restaurant’s signature soup, is made from homemade bone broth that is slightly more redolent of fennel than the others and deeply sweet in an oniony, root-vegetable kind of way. It comes with thinly sliced rare steak, well-done flank steak, meatballs, and a few slices of beef tendon. The meatballs have a sausage-like consistency and are particularly sweet among the meat selections. The rare steak is always my topping of choice because I can eat it before it gets cooked all the way through. The flank was nicely marbled and tender.\u003c/p>\n\u003cp>I also tried the all-white-meat chicken pho, \u003cstrong>Pho Ga\u003c/strong>, served in the same hearty beef broth as the beef soups and laced with pulled chicken, which is as tender and juicy as can be. The rice noodles in all the pho dishes here are a bit thicker and slightly flatter than in most places, so more chewy and substantial.\u003c/p>\n\u003cfigure id=\"attachment_105874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg\" alt=\"A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls are garnished with chopped cilantro and thinly sliced white onion. Many people add hoisin sauce, but I prefer sriracha; both condiments are on the table. As is traditional, all pho orders come with Thai basil (more herbaceous and spicy than the Italian varieties), and bean sprouts on the side. In this case, though, the typical lime wedges are replaced by even sweeter Meyer lemons, a lovely addition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a>\u003cbr>\n354 17th St. [\u003ca href=\"https://goo.gl/iPamJb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-1338\u003cbr>\nHours: Mon-Thurs, 11am-3pm and 5-9pm; Fri, 11am-3pm and 5:30-10pm; Sat, noon-3pm and 5:30-9:30pm; closed Sun\u003cbr>\nPrice range: $ Pho ($10)\u003c/p>\n\u003ch2>Le Cheval\u003c/h2>\n\u003cfigure id=\"attachment_105872\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg\" alt=\"Le Cheval’s combo pho with your choice of three meats.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105872\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Le Cheval’s combo pho with your choice of three meats. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>’s secret broth recipe involves bone marrow, and that must be why it is so deeply savory. Of all the dishes on the extensive menu, it’s the pho that stands out as a real destination dish. \u003c/p>\n\u003cp>\u003cstrong>The combo\u003c/strong> comes with your choice of three meats, and I got rare beef (tai), flank steak (nam) and beef balls (bo vien). The silky ribbons of well-done flank were almost as tender as the rare meat, which arrived just barely cooked. The meatballs were mild, the texture of a coarse hot dog. Other options include beef shank, crunchy flank, and brisket.\u003c/p>\n\u003cp>\u003cstrong>Pho ga\u003c/strong> (chicken), also served in the deeply rich beef broth, arrives simply garnished with sweet white onions and chopped cilantro. The noodles here are of the traditional vermicelli style; what is labeled as sriracha is actually better: a bittersweet, coarsely ground red chile paste. All pho dishes come with the requisite slices of lime, Thai basil, and a copious pile of bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_105870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg\" alt=\"Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\n1007 Clay St. [\u003ca href=\"https://goo.gl/zUTQOg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 763-8495\u003cbr>\nHours: Mon-Thurs, 11am-9pm; Fri-Sat, 11am-9:30pm; Sun, 4-9pm\u003cbr>\nPrice range: $ Pho ($10-$12)\u003c/p>\n\u003ch2>Pho Thang Long\u003c/h2>\n\u003cfigure id=\"attachment_105876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg\" alt=\"A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I had never really noticed \u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a> until recently when I was making a taco run on International Boulevard in East Oakland. But something drew me in, and I immediately learned that it must have the beaming friendliness of the women who run the place, whose energy and warmth overflowed. The place was empty, but they welcomed me and my son as if to a party. I only hoped the food was as inviting.\u003c/p>\n\u003cp>We ordered the \u003cstrong>Pho Tang combo\u003c/strong>, which included rare beef, flank, tripe and meatball, and the \u003cstrong>rare beef pho\u003c/strong> as a solo affair. Both were excellent, steeped in a dark, rich broth, a bit fattier than the others, but not at all greasy. It seemed that maybe there was hint of clove or a bitter spice in there, but I can’t be sure. In any case, it was a nice balance to the sweetness of the slivers of onion floating in each bowl. Noodles here are the standard rice vermicelli, perhaps cooked a bit longer than others, so less toothsome. And there are even kid-sized versions of three types of pho for a mere $4.50.\u003c/p>\n\u003cp>All the meats were carefully prepared, in particular the rare beef, which was just rested on top of the cooked ingredients and left to slowly steam. There were stalks of Thai basil, of course, and lime and bean sprouts. But most of all, a delightful staff that ensured we’d be back.\u003c/p>\n\u003cfigure id=\"attachment_105878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg\" alt=\"Pho tai, or rare beef pho, at Pho Thang Long in East Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho tai, or rare beef pho, at Pho Thang Long in East Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a>\u003cbr>\n2211 International Blvd. [\u003ca href=\"https://goo.gl/pdIXuS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 502-2727\u003cbr>\nHours: Thurs-Tues, 9am-9pm; closed Wed\u003cbr>\nPrice range: $ Pho (under $10)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105867/belly-warming-asian-comfort-food-3-delicious-oakland-pho-spots","authors":["5575"],"categories":["bayareabites_2998","bayareabites_8770","bayareabites_13746","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_14003","bayareabites_13007","bayareabites_14757","bayareabites_1278","bayareabites_15205","bayareabites_15204","bayareabites_439","bayareabites_68"],"featImg":"bayareabites_105873","label":"source_bayareabites_105867"},"bayareabites_93275":{"type":"posts","id":"bayareabites_93275","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93275","score":null,"sort":[1424370549000]},"guestAuthors":[],"slug":"40-years-of-vietnamese-food-in-california-a-conversation-with-andrew-lam","title":"40 Years of Vietnamese Food in California: A Conversation with Andrew Lam","publishDate":1424370549,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93333\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\">\u003cimg class=\"size-full wp-image-93333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\" alt=\"There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Like many Americans, I'm highly suggestible when it comes to food. Tell me that Tết has arrived, for example, and I'm suddenly, compulsively in the mood for Vietnamese food. This Lunar New Year has a special historical resonance, too: we're coming up on the 40th anniversary of the \u003ca href=\"http://en.wikipedia.org/wiki/Fall_of_Saigon\" target=\"_blank\" rel=\"noopener noreferrer\">Fall of Saigon\u003c/a>.\u003c/p>\n\u003cp>It wasn't long after 1975 that \u003ca href=\"http://www.yelp.com/biz/dalat-restaurant-san-jose\" target=\"_blank\" rel=\"noopener noreferrer\">Dalat\u003c/a> opened in San Jose, one of California's twin hubs for Vietnamese culture in California, along with Orange County. Today, Dalat is a popular brunch and lunch destination, especially for those in the mood for hủ tiếu, a noodle dish that could be considered a cousin of the phenomenally famous phở.\u003c/p>\n\u003cp>There's no one way to prepare hủ tiếu, but Andrew Lam is game to try describing the dish. He's a writer and editor with \u003ca href=\"http://newamericamedia.org/author/andrew-lam/\" target=\"_blank\" rel=\"noopener noreferrer\">New American Media\u003c/a> and the author of three books, including \u003ca href=\"http://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380\" target=\"_blank\" rel=\"noopener noreferrer\">East Eats West\u003c/a>. Hủ tiếu, he says, is \"kind of pan-Asian,\" something the South Vietnamese borrowed from neighbors in Cambodia, Thailand and China and then proceeded to modify. This mashup approach appears to be a theme with Vietnamese cuisine.\u003c/p>\n\u003cfigure id=\"attachment_93339\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\">\u003cimg class=\"size-full wp-image-93339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\" alt=\"Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>The way Dalat makes it, there's a lovely pork bone-based broth, rice noodle, shrimp, crab, sliced pork, green onion, cilantro, sauteed garlic and shallots. \"Especially Southern dishes tend to have a lot of herbs and vegetables, cause it's a tropical world,\" says Lam. A lot of Vietnamese like to order it with the soup on the side and the noodle dry, and that's how we order it, spooning the broth over the noodles. For those game to try this at home, here's \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\" target=\"_blank\" rel=\"noopener noreferrer\">one recipe\u003c/a>.\u003c/p>\n\u003cp>In the first days after the Vietnam War, refugees landed in many cities throughout the United States. They began to gather in large numbers in San Jose in the 1980s to take advantage of the manufacturing work available in Silicon Valley. A couple of entrepreneurs, Chieu Le and Henry Le, had a stroke of brilliance: Why not serve banh mi to the hungry masses at lunch out of a food truck? Thus, the chain \u003ca href=\"http://leesandwiches.com/mobile/home.php?act=prodetail&catid=8\" target=\"_blank\" rel=\"noopener noreferrer\">Lee's Sandwiches\u003c/a> was born.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Vietnamese sandwich grew out of French colonialism and the introduction of the baguette, pate, carrots, and mayonnaise. Add chili peppers, cilantro, daikon, and any one of a wide variety of meats or tofu prepared in a Vietnamese fashion, and you have banh mi. Change Le to Lee and you have a going business proposition in the U.S., a business with 55 locations across the American West. Of course, there's no one right way to make banh mi, and aside from the California addition of the jalepeno, chefs are experimenting with a seemingly infinite number of \u003ca href=\"http://www.chow.com/food-news/112081/the-ever-morphing-banh-mi/\" target=\"_blank\" rel=\"noopener noreferrer\">permutations\u003c/a>.\u003c/p>\n\u003cp>Another Vietnamese immigrant, David Tran, came up with the version of sriracha many of us are now addicted to. \u003ca href=\"http://www.huyfong.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Huy Fong Foods\u003c/a> of Irwindale in Southern California makes a hot sauce so ubiquitous on restaurant tables of all kinds, Lam says \"It's become sort of like ketchup.\"\u003c/p>\n\u003cp>By far, the most successful Vietnamese import is pho. Lam muses \"You can tell your dish is successful when \u003ca href=\"http://www.rachaelrayshow.com/recipe/14255_Phunky_BBQ_Pho_with_Pork/\" target=\"_blank\" rel=\"noopener noreferrer\">Rachel Ray\u003c/a> kind of screws it up! You know, it's when someone else teaches your mother's cooking back to you, that's when it transcends ethnic borders to become universal. What once belonged to you, now belongs to the world. Which is the natural progression, I think, of globalization.\"\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=uwqmwAGXXk8]\u003c/p>\n\u003cp>I suppose it's fair to say all food is fair game for reinterpretation, but Ray does mispronounce sriracha. (Say \"sir-RAH-cha\").\u003c/p>\n\u003cp>Pho is served in a variety of ways in Vietnam. In the North, you don't find the profusion of herbs you find in the South. It's as much a function of geography as anything else, as the South is warmer. Lam has been back to Vietnam several times, and he says pho here in California is notably different from what gets served in the home country. The biggest difference? Portion size. Americans have super-sized their pho. \"In America, what you call extra large is big enough for a family in Vietnam.\"\u003c/p>\n\u003cfigure id=\"attachment_93335\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\">\u003cimg class=\"size-full wp-image-93335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\" alt=\"Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>As the palate of many Californians grows more sophisticated and adventurous, Lam has no doubt Vietnamese cuisine has other culinary blockbusters waiting in the wings. \"People want that kind of authentic cooking.\"\u003c/p>\n\n","blocks":[],"excerpt":"In the 40 years since Vietnamese came to California in great numbers, they've given us three culinary blockbusters: pho, banh mi and sriracha sauce. \"What once belonged to you, now belongs to the world,\" says author Andrew Lam.","status":"publish","parent":0,"modified":1617137627,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":835},"headData":{"title":"40 Years of Vietnamese Food in California: A Conversation with Andrew Lam | KQED","description":"In the 40 years since Vietnamese came to California in great numbers, they've given us three culinary blockbusters: pho, banh mi and sriracha sauce. "What once belonged to you, now belongs to the world," says author Andrew Lam.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93275 http://blogs.kqed.org/bayareabites/?p=93275","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/19/40-years-of-vietnamese-food-in-california-a-conversation-with-andrew-lam/","disqusTitle":"40 Years of Vietnamese Food in California: A Conversation with Andrew Lam","path":"/bayareabites/93275/40-years-of-vietnamese-food-in-california-a-conversation-with-andrew-lam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93333\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\">\u003cimg class=\"size-full wp-image-93333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\" alt=\"There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Like many Americans, I'm highly suggestible when it comes to food. Tell me that Tết has arrived, for example, and I'm suddenly, compulsively in the mood for Vietnamese food. This Lunar New Year has a special historical resonance, too: we're coming up on the 40th anniversary of the \u003ca href=\"http://en.wikipedia.org/wiki/Fall_of_Saigon\" target=\"_blank\" rel=\"noopener noreferrer\">Fall of Saigon\u003c/a>.\u003c/p>\n\u003cp>It wasn't long after 1975 that \u003ca href=\"http://www.yelp.com/biz/dalat-restaurant-san-jose\" target=\"_blank\" rel=\"noopener noreferrer\">Dalat\u003c/a> opened in San Jose, one of California's twin hubs for Vietnamese culture in California, along with Orange County. Today, Dalat is a popular brunch and lunch destination, especially for those in the mood for hủ tiếu, a noodle dish that could be considered a cousin of the phenomenally famous phở.\u003c/p>\n\u003cp>There's no one way to prepare hủ tiếu, but Andrew Lam is game to try describing the dish. He's a writer and editor with \u003ca href=\"http://newamericamedia.org/author/andrew-lam/\" target=\"_blank\" rel=\"noopener noreferrer\">New American Media\u003c/a> and the author of three books, including \u003ca href=\"http://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380\" target=\"_blank\" rel=\"noopener noreferrer\">East Eats West\u003c/a>. Hủ tiếu, he says, is \"kind of pan-Asian,\" something the South Vietnamese borrowed from neighbors in Cambodia, Thailand and China and then proceeded to modify. This mashup approach appears to be a theme with Vietnamese cuisine.\u003c/p>\n\u003cfigure id=\"attachment_93339\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\">\u003cimg class=\"size-full wp-image-93339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\" alt=\"Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>The way Dalat makes it, there's a lovely pork bone-based broth, rice noodle, shrimp, crab, sliced pork, green onion, cilantro, sauteed garlic and shallots. \"Especially Southern dishes tend to have a lot of herbs and vegetables, cause it's a tropical world,\" says Lam. A lot of Vietnamese like to order it with the soup on the side and the noodle dry, and that's how we order it, spooning the broth over the noodles. For those game to try this at home, here's \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\" target=\"_blank\" rel=\"noopener noreferrer\">one recipe\u003c/a>.\u003c/p>\n\u003cp>In the first days after the Vietnam War, refugees landed in many cities throughout the United States. They began to gather in large numbers in San Jose in the 1980s to take advantage of the manufacturing work available in Silicon Valley. A couple of entrepreneurs, Chieu Le and Henry Le, had a stroke of brilliance: Why not serve banh mi to the hungry masses at lunch out of a food truck? Thus, the chain \u003ca href=\"http://leesandwiches.com/mobile/home.php?act=prodetail&catid=8\" target=\"_blank\" rel=\"noopener noreferrer\">Lee's Sandwiches\u003c/a> was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Vietnamese sandwich grew out of French colonialism and the introduction of the baguette, pate, carrots, and mayonnaise. Add chili peppers, cilantro, daikon, and any one of a wide variety of meats or tofu prepared in a Vietnamese fashion, and you have banh mi. Change Le to Lee and you have a going business proposition in the U.S., a business with 55 locations across the American West. Of course, there's no one right way to make banh mi, and aside from the California addition of the jalepeno, chefs are experimenting with a seemingly infinite number of \u003ca href=\"http://www.chow.com/food-news/112081/the-ever-morphing-banh-mi/\" target=\"_blank\" rel=\"noopener noreferrer\">permutations\u003c/a>.\u003c/p>\n\u003cp>Another Vietnamese immigrant, David Tran, came up with the version of sriracha many of us are now addicted to. \u003ca href=\"http://www.huyfong.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Huy Fong Foods\u003c/a> of Irwindale in Southern California makes a hot sauce so ubiquitous on restaurant tables of all kinds, Lam says \"It's become sort of like ketchup.\"\u003c/p>\n\u003cp>By far, the most successful Vietnamese import is pho. Lam muses \"You can tell your dish is successful when \u003ca href=\"http://www.rachaelrayshow.com/recipe/14255_Phunky_BBQ_Pho_with_Pork/\" target=\"_blank\" rel=\"noopener noreferrer\">Rachel Ray\u003c/a> kind of screws it up! You know, it's when someone else teaches your mother's cooking back to you, that's when it transcends ethnic borders to become universal. What once belonged to you, now belongs to the world. Which is the natural progression, I think, of globalization.\"\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uwqmwAGXXk8'\n title='//www.youtube.com/embed/uwqmwAGXXk8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I suppose it's fair to say all food is fair game for reinterpretation, but Ray does mispronounce sriracha. (Say \"sir-RAH-cha\").\u003c/p>\n\u003cp>Pho is served in a variety of ways in Vietnam. In the North, you don't find the profusion of herbs you find in the South. It's as much a function of geography as anything else, as the South is warmer. Lam has been back to Vietnam several times, and he says pho here in California is notably different from what gets served in the home country. The biggest difference? Portion size. Americans have super-sized their pho. \"In America, what you call extra large is big enough for a family in Vietnam.\"\u003c/p>\n\u003cfigure id=\"attachment_93335\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\">\u003cimg class=\"size-full wp-image-93335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\" alt=\"Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>As the palate of many Californians grows more sophisticated and adventurous, Lam has no doubt Vietnamese cuisine has other culinary blockbusters waiting in the wings. \"People want that kind of authentic cooking.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93275/40-years-of-vietnamese-food-in-california-a-conversation-with-andrew-lam","authors":["251"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1875","bayareabites_265","bayareabites_91"],"tags":["bayareabites_10749","bayareabites_14163","bayareabites_3529","bayareabites_1278","bayareabites_17080","bayareabites_14752","bayareabites_8900","bayareabites_8892","bayareabites_68","bayareabites_10756","bayareabites_17079"],"featImg":"bayareabites_93333","label":"bayareabites"},"bayareabites_71815":{"type":"posts","id":"bayareabites_71815","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71815","score":null,"sort":[1381370322000]},"guestAuthors":[],"slug":"zin-restaurant-wine-bar-turtle-tower-copita-tequileria-y-comida-check-please-bay-area-reviews","title":"Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews","publishDate":1381370322,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_71905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> twelfth and final episode of Season 8 airs on Thursday October 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9872\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The twelfth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9912\">Zin Restaurant & Wine Bar,\u003c/a> (Healdsburg), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9898\">Turtle Tower Restaurant\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9885\">Copita Tequileria y Comida\u003c/a> (Sausalito).\u003c/p>\n\u003cp>If you are interested in being a guest on the next season of Check, Please! Bay Area you can \u003ca href=\"http://blogs.kqed.org/checkplease/apply/\">apply online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Tips about Tequila:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=eGD2PphcHvQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine, Beer and Spirits Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"The final episode of Season 8 reviews restaurants serving American Regional cuisine in Healdsburg, Vietnamese food in San Francisco, and Modern Mexican cuisine and tequila in Sausalito.","status":"publish","parent":0,"modified":1381415369,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":177},"headData":{"title":"Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews | KQED","description":"The final episode of Season 8 reviews restaurants serving American Regional cuisine in Healdsburg, Vietnamese food in San Francisco, and Modern Mexican cuisine and tequila in Sausalito.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"71815 http://blogs.kqed.org/bayareabites/?p=71815","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/09/zin-restaurant-wine-bar-turtle-tower-copita-tequileria-y-comida-check-please-bay-area-reviews/","disqusTitle":"Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews","path":"/bayareabites/71815/zin-restaurant-wine-bar-turtle-tower-copita-tequileria-y-comida-check-please-bay-area-reviews","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> twelfth and final episode of Season 8 airs on Thursday October 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9872\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The twelfth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9912\">Zin Restaurant & Wine Bar,\u003c/a> (Healdsburg), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9898\">Turtle Tower Restaurant\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9885\">Copita Tequileria y Comida\u003c/a> (Sausalito).\u003c/p>\n\u003cp>If you are interested in being a guest on the next season of Check, Please! Bay Area you can \u003ca href=\"http://blogs.kqed.org/checkplease/apply/\">apply online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Tips about Tequila:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/eGD2PphcHvQ'\n title='//www.youtube.com/embed/eGD2PphcHvQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine, Beer and Spirits Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71815/zin-restaurant-wine-bar-turtle-tower-copita-tequileria-y-comida-check-please-bay-area-reviews","authors":["5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_763","bayareabites_10383","bayareabites_10146","bayareabites_1278","bayareabites_2736","bayareabites_9268","bayareabites_8894","bayareabites_12514"],"featImg":"bayareabites_71904","label":"bayareabites"},"bayareabites_64207":{"type":"posts","id":"bayareabites_64207","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64207","score":null,"sort":[1375204471000]},"guestAuthors":[],"slug":"5-bites-un-pho-gettable-vietnamese-food-in-oakland","title":"5 Bites: Un-pho-gettable Vietnamese Food in Oakland","publishDate":1375204471,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_66460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\" alt=\"Beef Pho from Binh Minh Quan\" width=\"1000\" height=\"561\" class=\"size-full wp-image-66460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Pho from Binh Minh Quan.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland's Chinatown isn't just home to great Chinese food. You'll also find numerous Vietnamese restaurants in this diverse neighborhood and in the adjacent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\">Southeast Asian enclave of East Oakland\u003c/a>. Whether you're craving \u003cem>phở \u003c/em>or \u003cem>bánh mì\u003c/em>, check out these five favorite Vietnamese restaurants that are beloved by Bay Area natives. And be sure to tell us which places are at the top of your list in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66333,66334,66344,66336,66331,66388\" width=\"1000\"]\u003c/p>\n\u003cp>Located in the Clinton neighborhood of East Oakland, Bún Mam Sóc Trang has some of the tastiest Vietnamese food you'll find in the East Bay. While the exterior of the restaurant looks like a nondescript office building, the wonderful smells emanating from the kitchen will draw you in. If you arrive after 4pm, you'll have to take your food to go (like on my last visit) -- but that doesn't detract at all from its deliciousness. Their namesake fish soup, \u003cem>bún mam dóc trang\u003c/em>, is one of their most popular dishes and made with fish, shrimp, steamed pork belly, roast pork and noodles. If you've never tried this soup before, the friendly proprietor recommends that you sample it for the first time in their dining room. She'll happily bring you an alternate dish if you find the pungent nature of its fermented fish paste too overwhelming. The \u003cem>cơm tấm\u003c/em>, or broken rice plates, are accompanied with great sides such as egg cakes (quiche-like squares filled with translucent noodles) and fried shrimp cakes with a light, crispy crust. If you're in the mood for BBQ, try the grilled pork that's topped with scallions and crispy pork belly bits. Stir-fried lemongrass beef with mint and vermicelli is also a solid choice or the \u003cem>mi kho\u003c/em>, an egg noodle dish sauteed with ground pork, shrimp, BBQ pork and fried fish cakes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th St. [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66441,66432,66429,66442,66440,66439,66426,66425,66437,66435,66427,66433,66438,66431,66430\" width=\"1000\"]\u003c/p>\n\u003cp>It's worth making the trek to the industrial section of International Avenue for Banh Mi Ba Le's Vietnamese sandwiches. While it's their specialty -- you'll be greeted by a colorful poster-sized menu of their full selection behind the counter -- they also offer a ton of lunch plates, dim sum and other delectables that are pre-packed and ready to go. Their standard \u003cem>bánh mì thịt\u003c/em> has sliced ham, garlicky pate, jalapeños, pickled radish, carrots, lemongrass and cucumber packed into a warm, crusty French roll. You can't go wrong with their grilled pork with lemongrass, and there's several vegetarian options also. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">Banh Mi Ba Le\u003c/a>\u003c/strong>\u003cbr>\n1909 International Blvd. [\u003ca href=\"http://goo.gl/maps/t2ZCL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tue-Sat 6:30am-4pm; Sun 7am-4pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65437,65436,65441,65440,65439,65433,65431,65438,65435\"]\u003c/p>\n\u003cp>A homey spot with cozy cabana decor, Binh Minh Quan offers a wide array of Vietnamese dishes. You can choose from their more adventurous offerings like grilled wild boar or deer, goat fire pot or curried frog. Or you can take the DIY route and roll your own \u003cem>bánh hỏ\u003c/em> at the table. A server will bring you a bowl of hot water to steam the rice paper, and you can add grilled meat (there's also a shrimp and pork version) from the overflowing platter of accompaniments: peanuts, fried onions, green onions, lettuce, mint and basil leaves, cucumber, pickled carrots and bean sprouts. Mini summer rolls made with ground chicken, mushroom, carrots, taro, onions and garlic, rice paper, lettuce, mint leaves and fish sauce are a tasty starter. And for a traditional stomach-warming entree, you can go with a big bowl of beef pho.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/binh-minh-quan-oakland\" target=\"_blank\">Binh Minh Quan\u003c/a>\u003c/strong>\u003cbr>\n338 12th St. [\u003ca href=\"http://goo.gl/maps/4QFJY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 893-8136\u003cbr>\nHours: Mon-Sun 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65668,65667,65660,65661,65669,65666,65665,65664,65662\" width=\"1000\"]\u003c/p>\n\u003cp>Right around the corner from Binh Minh Quan is Tay Ho, which has an equally delicious selection of classic Vietnamese fare. I'm partial to their delicately flavored tumeric-coconut crispy crepe that's stuffed with pork, poached shrimp, mung beans, green onions and bean sprouts. A heaping plate of lettuce and fresh herbs accompanies the dish as well as their housemade \u003cem>nước mắm\u003c/em>, a sweet, fish sauce-based dressing. The same dressing is used on their green papaya salad which is topped with poached shrimp, fresh herbs and garnished with roasted peanuts. I also recommend their Buddha crispy spring rolls filled with tofu, taro, shiitake mushrooms and carrots. And if you'd like an alternate version of beef pho, try their roasted chicken pho that's made with rice noodles and a chicken-based broth. It's also served with roasted chicken on the side so you can savor its crispy skin.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/tay-ho-restaurant-and-bar-oakland-2\" target=\"_blank\">Tay Ho\u003c/a>\u003c/strong>\u003cbr>\n344 12th St. [\u003ca href=\"http://goo.gl/maps/OJn9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-6388\u003cbr>\nHours: Tue-Sat 11am-9pm; Sun 11am-5pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66370,66374,66375,66369,66380,66372,66373,66371,66368,66367,66366,66365\" width=\"1000\"]\u003c/p>\n\u003cp>This tiny, no-frills Vietnamese deli is usually packed with hungry customers, especially during the lunchtime rush. And there's no shortage of food to choose from: a hot buffet of curries, soups and stir-fries; spring rolls and dozens of other street snacks; there's even a small assortment of dim sum, too. If you're looking for some bargain eats in Chinatown, their \u003cem>bánh mì\u003c/em> sandwiches are a hard deal to beat. They're all priced under $4 each, including the \u003cem>thịt nguội\u003c/em> -- their classic pork/pate combo (and there's grilled pork or chicken versions, too.) And they have a wide selection of sweet (and visually stunning) pearl teas in their coolers, too. If you're in East Oakland, stop by their \u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">International Blvd.\u003c/a> location. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">Cam Huong\u003c/a> \u003c/strong>\u003cbr>\n920 Webster St. [\u003ca href=\"http://goo.gl/maps/LHhu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\n","blocks":[],"excerpt":"Craving tasty Southeast Asian fare? Check out these five Vietnamese restaurants in Oakland.","status":"publish","parent":0,"modified":1445041640,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1118},"headData":{"title":"5 Bites: Un-pho-gettable Vietnamese Food in Oakland | KQED","description":"Craving tasty Southeast Asian fare? Check out these five Vietnamese restaurants in Oakland.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"64207 http://blogs.kqed.org/bayareabites/?p=64207","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/","disqusTitle":"5 Bites: Un-pho-gettable Vietnamese Food in Oakland","path":"/bayareabites/64207/5-bites-un-pho-gettable-vietnamese-food-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\" alt=\"Beef Pho from Binh Minh Quan\" width=\"1000\" height=\"561\" class=\"size-full wp-image-66460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Pho from Binh Minh Quan.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland's Chinatown isn't just home to great Chinese food. You'll also find numerous Vietnamese restaurants in this diverse neighborhood and in the adjacent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\">Southeast Asian enclave of East Oakland\u003c/a>. Whether you're craving \u003cem>phở \u003c/em>or \u003cem>bánh mì\u003c/em>, check out these five favorite Vietnamese restaurants that are beloved by Bay Area natives. And be sure to tell us which places are at the top of your list in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"66333,66334,66344,66336,66331,66388","width":"1000","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in the Clinton neighborhood of East Oakland, Bún Mam Sóc Trang has some of the tastiest Vietnamese food you'll find in the East Bay. While the exterior of the restaurant looks like a nondescript office building, the wonderful smells emanating from the kitchen will draw you in. If you arrive after 4pm, you'll have to take your food to go (like on my last visit) -- but that doesn't detract at all from its deliciousness. Their namesake fish soup, \u003cem>bún mam dóc trang\u003c/em>, is one of their most popular dishes and made with fish, shrimp, steamed pork belly, roast pork and noodles. If you've never tried this soup before, the friendly proprietor recommends that you sample it for the first time in their dining room. She'll happily bring you an alternate dish if you find the pungent nature of its fermented fish paste too overwhelming. The \u003cem>cơm tấm\u003c/em>, or broken rice plates, are accompanied with great sides such as egg cakes (quiche-like squares filled with translucent noodles) and fried shrimp cakes with a light, crispy crust. If you're in the mood for BBQ, try the grilled pork that's topped with scallions and crispy pork belly bits. Stir-fried lemongrass beef with mint and vermicelli is also a solid choice or the \u003cem>mi kho\u003c/em>, an egg noodle dish sauteed with ground pork, shrimp, BBQ pork and fried fish cakes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th St. [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"66441,66432,66429,66442,66440,66439,66426,66425,66437,66435,66427,66433,66438,66431,66430","width":"1000","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's worth making the trek to the industrial section of International Avenue for Banh Mi Ba Le's Vietnamese sandwiches. While it's their specialty -- you'll be greeted by a colorful poster-sized menu of their full selection behind the counter -- they also offer a ton of lunch plates, dim sum and other delectables that are pre-packed and ready to go. Their standard \u003cem>bánh mì thịt\u003c/em> has sliced ham, garlicky pate, jalapeños, pickled radish, carrots, lemongrass and cucumber packed into a warm, crusty French roll. You can't go wrong with their grilled pork with lemongrass, and there's several vegetarian options also. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">Banh Mi Ba Le\u003c/a>\u003c/strong>\u003cbr>\n1909 International Blvd. [\u003ca href=\"http://goo.gl/maps/t2ZCL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tue-Sat 6:30am-4pm; Sun 7am-4pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"65437,65436,65441,65440,65439,65433,65431,65438,65435","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A homey spot with cozy cabana decor, Binh Minh Quan offers a wide array of Vietnamese dishes. You can choose from their more adventurous offerings like grilled wild boar or deer, goat fire pot or curried frog. Or you can take the DIY route and roll your own \u003cem>bánh hỏ\u003c/em> at the table. A server will bring you a bowl of hot water to steam the rice paper, and you can add grilled meat (there's also a shrimp and pork version) from the overflowing platter of accompaniments: peanuts, fried onions, green onions, lettuce, mint and basil leaves, cucumber, pickled carrots and bean sprouts. Mini summer rolls made with ground chicken, mushroom, carrots, taro, onions and garlic, rice paper, lettuce, mint leaves and fish sauce are a tasty starter. And for a traditional stomach-warming entree, you can go with a big bowl of beef pho.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/binh-minh-quan-oakland\" target=\"_blank\">Binh Minh Quan\u003c/a>\u003c/strong>\u003cbr>\n338 12th St. [\u003ca href=\"http://goo.gl/maps/4QFJY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 893-8136\u003cbr>\nHours: Mon-Sun 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"65668,65667,65660,65661,65669,65666,65665,65664,65662","width":"1000","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right around the corner from Binh Minh Quan is Tay Ho, which has an equally delicious selection of classic Vietnamese fare. I'm partial to their delicately flavored tumeric-coconut crispy crepe that's stuffed with pork, poached shrimp, mung beans, green onions and bean sprouts. A heaping plate of lettuce and fresh herbs accompanies the dish as well as their housemade \u003cem>nước mắm\u003c/em>, a sweet, fish sauce-based dressing. The same dressing is used on their green papaya salad which is topped with poached shrimp, fresh herbs and garnished with roasted peanuts. I also recommend their Buddha crispy spring rolls filled with tofu, taro, shiitake mushrooms and carrots. And if you'd like an alternate version of beef pho, try their roasted chicken pho that's made with rice noodles and a chicken-based broth. It's also served with roasted chicken on the side so you can savor its crispy skin.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/tay-ho-restaurant-and-bar-oakland-2\" target=\"_blank\">Tay Ho\u003c/a>\u003c/strong>\u003cbr>\n344 12th St. [\u003ca href=\"http://goo.gl/maps/OJn9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-6388\u003cbr>\nHours: Tue-Sat 11am-9pm; Sun 11am-5pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"66370,66374,66375,66369,66380,66372,66373,66371,66368,66367,66366,66365","width":"1000","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This tiny, no-frills Vietnamese deli is usually packed with hungry customers, especially during the lunchtime rush. And there's no shortage of food to choose from: a hot buffet of curries, soups and stir-fries; spring rolls and dozens of other street snacks; there's even a small assortment of dim sum, too. If you're looking for some bargain eats in Chinatown, their \u003cem>bánh mì\u003c/em> sandwiches are a hard deal to beat. They're all priced under $4 each, including the \u003cem>thịt nguội\u003c/em> -- their classic pork/pate combo (and there's grilled pork or chicken versions, too.) And they have a wide selection of sweet (and visually stunning) pearl teas in their coolers, too. If you're in East Oakland, stop by their \u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">International Blvd.\u003c/a> location. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">Cam Huong\u003c/a> \u003c/strong>\u003cbr>\n920 Webster St. [\u003ca href=\"http://goo.gl/maps/LHhu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64207/5-bites-un-pho-gettable-vietnamese-food-in-oakland","authors":["2100"],"categories":["bayareabites_13036","bayareabites_2998","bayareabites_109","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_10749","bayareabites_1269","bayareabites_14757","bayareabites_1278","bayareabites_68"],"featImg":"bayareabites_66457","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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