MUCH MORE THAN JUST "OK!"
First of all, do not make the mistake of pronouncing the name as "Fuhh-K." This place definitely deserves more respect than its name suggests. With the beef broth steeped in aromatic ingredients and the history of beef bone broth techniques, Pho OK! gives you a glimpse into how a bowl of soup means so much more. Upon entering, the Vietnamese artwork places you in a museum of history. What a way to set the stage for the perfect lunch or dinner. The room is filled with the scents and aroma of long-cooked broths that get better with time. Now, will you be there to taste what the Vietnamese ancestors have in store for you? Let's talk about the food.
The FOOD: SOUP RECIPES THAT HAVE TRAVELED FARTHER THAN MOST OF YOU HAVE
Bun Bo Hue (Vietnamese Hue Style Beef Noodle Soup): THE BOLD AND DANGEROUS OLDER BROTHER OF PHO
A bowl of crimson and vermilion that reminds you of the lava that destroyed the precious ring in the Lord of the Rings. If Pho was made to comfort and soothe you through the cold, Bun Bo Hue was made to light up your taste buds and make you sweat fire. This version is packed full of tangy, beefy flavor, further enhanced by the chili oil and pungent shrimp paste that gives it its salty taste. Beef flank provides the necessary beefiness, while the pork blood gives it a gelatinous texture with an exotic twist. The pork hock/foot has a tame pork flavor that can also be tasted in its elastic skin. The pork loaf (Cha Lua) has a hybrid taste of fish sauce, pork, and earthy peppercorn, Make this soup more refreshing by adding the cilantro, sliced banana blossom (thin, purple garnish), green onions, bean sprouts, and lime; as each of these elements helps to cut into the robust meatiness. The rice noodles were perfectly cooked for this occasion with a bit of spicy broth in each slurp.
Bun Nuoc Leo Soc Trang (Vietnamese Vermicelli Gumbo): THE TAME AND SOFT-SPOKEN LITTLE BROTHER OF PHO
Lightly tangy, mostly sweet and savoury broth. I would not call this a gumbo by taste, but they both share that homemade and homegrown taste that individuals had enjoyed in their respective childhoods. The chives give an earthy, vegetable taste that helps cut the sweetness of the soup. Pieces of roasted BBQ pork add a honey-glazed sweetness and introduces a light meatiness to the soup. My only concern was the catfish, which was very gelatinous and did not contribute noticeable flavor to the soup (-1 star). Dip the catfish in the provided salty fish sauce to rescue it from blandness. The shrimp added the much needed savoury and salty flavor to this sweet broth. The rice noodles were again perfectly cooked and the perfect medium to tease your taste buds with this long-stewed homemade broth.
The VERDICT: A HOT, STEAMING BOWL OF REGIONAL VIETNAMESE HISTORY.
Hue and Soc Trang represent different regions of Vietnam with flavors unique to their local culture. Bun Bo Hue is the bold and spicy beef noodle soup that focuses on intense flavors of savoury, sweet, and tangy. Each drop of broth floods your taste buds with flavor and intrinsic beefiness. Bun Nuoc Leo Soc Trang is the calm and mild bowl of soup for those looking for coexistence with our milk-producing bovine friends, with the meat primarily roasted pork, shrimp, and catfish. The rice noodles here complement the broth and give that "comfort food vibe." Pho OK! excels in the basics and provides an environment where you can truly appreciate Vietnamese food culture. I will definitely be back as this place is a hidden gem and unfinished story of Vietnamese food culture in America that only gets better. read more