Pho 75--Adams Ave.
Been coming here for ages, at least 15 years. Obvious we are pleased, always order a large # 12: tender rare eye round + brisket, with all the usual stuff. It was more crowded than usual today--mostly Vietnamese families, young people, with one African American family, and the two of us regulars.
Here's my question: how do they do it? For $6.95 the best value meal in
town, with a nice portion of tender meat, fresh veggies, noodles, basil and bean sprouts on the side, plenty of men serving, plus the ones in the kitchen. How do they make the broth so consistently flavorful, no fat?
It doesn't come from cooking the meat in it, that's for sure. Only once, in all those years, was the broth relatively weaker flavored.
And, economically, how do they make a profit? I think there is something
not known to the general public, like pre-bought broth in vats? Seriously,
I have no clue.
I have a Vietnamese friend who was horrified when I told her I go there. She said they use a powdered soup base and don't use real ingredients. She said she would never go there. She makes her own, but if she was going out, she said she'd go to the place outside the HK supermarket a little further up Adams.
?? Interesting. Here's the thing: my husband has a
definite intolerance to MSG, which is often present in so many Asian foods, but he has never had a reaction to eating
Pho at Pho 75.
If their soup emanates from a powdered soup base, I wouldn't mind buying some to be able to achieve that taste.
In any case, the ingredients that go in the soup are fresh and excellent.
And, the huge crowd of Vietnamese people kinda speaks
against a flat out short cut like that. But, I'd like to hear someone else weigh in...
We met our Vietnamese friends at Pho 75 on Washington Avenue for lunch today. The place was packed with Vietnamese families. Three of us ordered #12 and Our host ordered #3 (she knows the people who run the place and I would be surprised if she would eat at a Pho place that wouldn't make the broth from scratch). My husband never really steps outside his comfort zone and really enjoyed the Pho. It was one of the better ones I have had. Next up is Vietnamese BBQ!
How my wife makes our pho broth is using beef bones, anise, cinnamon (?), fish sauce, and a couple other random spices. I just boil the broth for a couple hours (4-5 hrs or overnight on low) so all the marrow and flavor from the bones come out. After that, take the pot and throw it in the fridge or if its cold outside (great in the wintertime), put it outside so the fats and lipids congeal to the top and then strain it. I usually just ladle out the fats but I've seen people use cheesecloth. What you have left is crystal clear broth after that.
They also do sell the pho broths in cans at the Asian supermarkets. I doubt Pho 75 goes that route, but its good to use when in a pinch