| eat & drink | Dining Out
Pho Ga
Pho Mimi BY LORN RANDALL // PHOTOS BY DANTE FONTANA
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stylemg.com
| MAY 2021 |
O
n one of our area's late winter, faux-spring days, I felt the need for a soul-warming bowl of chicken noodle soup—Vietnamese style. You know the one: pho (pronounced fuh), Vietnam’s national dish whose beef-based versions boast a bone broth cooked for hours with star anise, ginger, fish sauce, and a few other conspirators, alongside rice noodles, herbs, and meat. When combined, the resulting bowl of pure umami is incomparable to other noodle soups. I was prepared to eat to-go in my car, or perhaps in a park somewhere, but as luck would have it, Pho Mimi was allowing indoor dining. I decided to sample several items, beginning with their fish sauce-glazed chicken wings. To my surprise (and a little concern), the wings came out in minutes and were quite good: lightly coated with just the right amount of salty/sweet sauce and crispiness to make me ponder how they were cooked so quickly.
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