Best Pho - 2011
Pho Duy has been slinging pho — and not much else — for nearly two decades, and the kitchen makes the noodle soup in a way that'll please even the most resolute purist. The dish starts with dark and pungent beef broth, with depth added by slices of onions, cooked soft, their flavor infused into the liquid. That base plays host to different kinds of meat: thin strips of peppery, tender flank steak; slices of fatty brisket; chewy chunks of tendon and textured strips of tripe, kissed with sweetness; hunks of chicken. The meats play against the nest of bouncy noodles, supplemented by chile, vinegar and a plate of produce that includes bean sprouts, basil and cilantro. It's piquant, savory and deeply warming.