Full disclosure. Up until earlier this week I never tried Pho. If you know me than you're probably shocked considering how adventurous I am when it comes to food. Pho has been on my list of things to try for a while now; unfortunately, the places that I went to in the past did not have a vegetable or fish based broth. Pho Saigon on the other hand delivers a rich, deeply flavored vegetable stock that you can sub for any of the other broths on their pho menu.
I went on Sunday, 11/2/2019, around 1:30pm. The place was busy and yet they were able to seat us immediately. What I really appreciated (that may not sit well with everyone) is that they will seat different parties at tables that are pushed together--if you watch A Million Little Things, *semi-spoiler* think family dinner style the night the power went out. Depending on the situation, you may just make a new friend. If you're dining alone, then they'll seat you at the high top situation at the half-wall they erected, which cuts the restaurant in half.
The service is decent. Once we sat down, they took our order and the food was out in about 10 minutes. I ordered the Pho Do Bien, which includes rice noodles, imitation crab stacks, fish ball halves, and shrimp. I swapped the chicken broth for a vegetable broth and I saw scallions, onion, and cilantro floating in the bowl. They also gave us each a plate of vegetables to throw into our pho bowls consisting of bean sprouts, jalapeños, Thai basil, and lemon. For those not in the know, Thai basil is different than Italian (sweet) basil in that it has a spicier quality to it. Take a nibble before throwing just the leaves into your bowl (no stems!) to appreciate just how pungent these herbaceous leaves are. I tossed it all in, a generous squeeze of lemon, and began slurping away to my heart's content. About halfway through I spotted the hoison sauce to add some more umami, saltiness to the bowl. Just don't go overboard.
For those wondering what exactly hoison is: fermented soybeans mashed and blended with other spices. It lends dishes a richness and some salt content. It has a strong flavor that is hard to replicate with other things. Put some on your spoon and taste it before going crazy with it in your main bowl.
The other sauces at the table include a chili sauce, Sriracha, and fish oil. Don't make the same mistake I did and try the fish oil on it's own. It is VERY assertive. And definitely don't put a dab on your finger to taste it, because the smell lingers.
When you're done with your meal, if you need a to go container, just grab one from the front counter. To pay, head to the register and give them your table number. I knocked a star for service. Once you're seated and they've taken your order, they don't really come by and check on you. So if you're planning to order more later, just order on the front end. read more