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Oxtail Pho at Phorage

I had the OTP at the new Phorage today - and I loved it.
Great stuff - two big hunks of well cooked, meaty oxtail, and plenty of gelatinous fat, slowly melting into the fragrant broth with fine rice noodles and condiments - darn near perfect.
I ain't a Faux Know It All by any means (well maybe, I am) -- I will leave it to others to debate the expertise of the broth vis–à–vis the best of the SGV/OC Pho Slingers -- but to me it was aces.

 
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  1. If you ever make it down to Westminster, Pho Thanh Lich does a killer oxtail pho and a killer pho ga (dark meat of course).

    1. What?! A photo with a review? What have you done with the real Ciao Bob?!

      Almost went there today. Instead, went to Kiriko.

      5 Replies
      1. re: PeterCC

        What?!? I do not believe this. Looks like I'll have to find out for myself - I work nearby anyways.

        1. re: chrishei

          Lunch tomorrow?

          (I have to say I am very impressed with their website's design. http://phoragela.com/. Nice dynamic HTML coding and responsive layout.)

          1. re: PeterCC

            I closed the page when I saw the Yelp quote.

            Would prefer not to, but if you insist (you should pick me up)...

            1. re: chrishei

              One of the Tsujita as planned then? I prefer ANNEX but you can choose.

              1. re: chrishei

                If you go today, look for my Dad...I think you'll note the resemblance. He said he may have lunch there.

        2. I had the oxtail pho at Phorage as well.
          The broth was good and meat was generous, but the richness was overwhelming me about halfway through and I had to swap plates. Maybe a hazard of ordering oxtail, but I don't remember feeling that way when I've had it in past.

          On a side note, the other dish we ordered was the grilled pork vermicelli which had virtually no noodles, as I think was noted in another post. It was more like a salad with a garnish of rice noodles which was really disappointing.

          Overall it was a gentrified and pricey version of Vietnamese that didn't quite do it for me, and my feeling is that the other Viet places on the westside do it at least as well, if not better at a better price.

          1. Just got back from lunch at Phorage. I also had the oxtail pho but was a bit disappointed. Although the oxtail was nice, i thought the broth definitely lacked flavor. It needed more star anise and Cinnamon for sure. Without a tasty broth, you really cant have good pho.

            We also had their imperial rolls that were pretty good but all in all, if i need to scratch my pho itch on the westside, i think Nong La does a much better job than phorage. Not sure i will be going back.
            .

            3 Replies
            1. re: carln

              This was my exact reaction when I tried the oxtail pho a few weeks ago. The oxtail pieces were tender and the broth itself was fairly rich, but it lacked the spices/flavorings associated with pho like anise. It really just reminded me of a good stock with noodles in it.

              1. re: taiwanesesmalleats

                When my wife Dommy and I went and had the Oxtail Pho we had similar reactions to the broth but it was all fixed with a shot or two of Fish Sauce which if it's not on the table is in the lower cabinet of the hutch where you get utensils and water.

                1. re: Mattapoisett in LA

                  Yes i put in a big pour of fish sauce too. One of my favorite condiments!

            2. Tried it liked it. Generous amount of oxtail for the price. Broth good. For me too many noodles in that they were mushy and absorbed too much broth. Probably ez fix.

              2 Replies
              1. re: jessejames

                Yeah, maybe ask for it al dente. Mine's usually not too soft, and I try to eat the noodles first, though of course that risks being too full to finish the oxtails. Has not been a problem, yet.

                1. re: TheOffalo

                  Good idea on al dente. I really like those oxtails at Versailles too.