What makes the broth from this kitchen so intoxicating is its clarity. If it weren’t for the fine white noodles occupying the center of the bowl, a diner could see straight to the bottom. Dip your spoon into the pale golden liquid, raise it to your lips and taste: Nguyen says it can take 12 hours for her to make the stock, which starts with beef bones and water and develops with onion and ginger, and I believe it. The result is limpid yet rich.
And Pho is arguably the best meal for this weather. I celebrated my Jewish Christmas there and couldn’t have been happier. If you are lucky enough to live within a 1 mile radius – they deliver! (202-629-2839) You can see all their Pho options here.
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