First stop, pho! We went to An Pho in Bankstown, reputed to be the best for pho amongst the Vietnamese community. It only serves pho: beef (raw, cooked, balls, tripe, brisket, tendons, or a mixture) or chicken. That's it. And extra bowls of the soup if you want it.
And you can see why they can sell just the bowl of soup by itself - definitely the best pho soup I've had in Sydney. Not overpoweringly sweet, or overpoweringly salty, or overpoweringly fatty. And the portions were enormous:
Apparently, the secret of their soup is dried silk worm (not opium as we were conjecturing). I continue to bow down to this most humble of dishes - I'm never going to be able to recreate it at home, it's going to remain a dish of some mystery to me. I don't really want to know how it's made, part of the fun is trying radically different versions and finding really good ones like this.
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