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Pho 24 owner Connie Park aims to keep her broth simple. “My style is Koreatown style, not Vietnam style. The Pho 24 pho is less salty and more onion-forward — Park is quick to emphasize that her broth uses only sea salt and no MSG. Her top seller is a spicy oyster soup geared toward Korean palates.
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The teas are priced from $4.95 to $6.95, depending on the ingredients and preparation. Non-dairy, no-caffeine kids drinks are also available and include flavors such as mango, taro, strawberry, honeydew and chocolate. For coffee lovers, there is Vietnamese coffee, sea salt coffee, crème brûlée coffee, and jelly coffee. Pho Pasteur in Rosemead makes a fantastic brisket pho. The rice noodles, made fresh, are chewy and don’t stick together. Most importantly, the broth is complex but not overwhelming.
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The ingredient-to-soup ratio is idyllic; they’re very generous with their raw beef and thinly sliced onions. The pho dac biet is highly recommended - “dac biet” means “combo with everything.” The small will cost you $7.95 and comes with a hefty ensemble of rare beef, well-done brisket, flank, tendon, and tripe. The whole bowl is flavorful enough already, but you can ask for a side of their beef oil to take it up another notch. This place is a chicken specialist, so sticking to poultry is suggested - the pho ga (chicken pho) is a standout.
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We also have a wide variety of non-authentic dishes as well, from Stir-fried Lo Mein to Rice Dishes, even an entire page of Vegetarian dishes to choose from.. Bobaholic Tea House is next to the Family Fare store in the First Center South shopping mall.
Southern pho is the more common one, with an abundant use of spices and flavorings (fish sauce, hoisin, etc.) and versatile cuts of meat like tripe and brisket. Northern pho is much more simplistic - the noodles are flatter and wider, and the focus is on its pure beef broth. The main ingredients are rice noodles and thinly sliced raw beef. Here are some of the best places to get your pho fix in Los Angeles.
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We focus our menu to showcase traditional herbs and spices, incorporating the essence of rich bold flavor into our bone broth noodle soups. The enduring popularity of pho restaurants in Koreatown, whether the 24-hour model or shops with Korean influences, suggests that steaming soup bowls continue to resonate in the neighborhood, no matter the form. At Seoul Pho, located on the rooftop food court of California Market, the pho comes with the option of a large beef rib, the broth heavy on garlic, and supplemented with notes of sweetness from a side of pickled red onions. These flavors resonate with the Korean palate, which appreciates heady garlic and sweet, pickled items, and the big beef bone swimming in broth is familiar to those who grew up eating galbitang.
House Of Pho
With so many great Korean soups, and even other Asian specialties like ramen or Taiwanese beef noodle soup favored across the city, pho has remained a beloved dish in Koreatown. But there may be another reason for its staying power. “Knowing Korean business owners, it’s simple,” says Kim. “It’s not hard to put some beef bones in some water. That’s easy to execute.” The dish’s affordability, compounded with its similarities to Korean soups, made it a no-brainer business model for the community. The neighborhood’s rich restaurant scene has long supported traditional Korean food like the pork belly bossam of Kobawoo House or the marinated crabs of Ondal.
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With two locations in the San Fernando Valley, Pho 999 is one of the few places in the 818 to get your pho fix. The Van Nuys location is right next to the 99 Ranch market. Admittedly, the soup isn’t as fantastic as the selections in the San Gabriel Valley and Orange County, but it works well for the price point.
But within the confines of Koreatown, Vietnamese pho has experienced exceeding popularity since the early ’90s. Why Vietnam’s national dish, and why in Koreatown? It turns out that steaming bowls of beef broth and chewy rice noodles serve as panaceas for late-night hangovers while also working as quick, satisfying, and reasonably priced family meals.
It makes sense that pho took off for the Korean community, says Daniel Kim, whose family has owned produce purveyors and sushi restaurants in Koreatown since he was a child. “Seolleongtang and soups are things we have in our daily diet that we understand. Pho had condiments and vegetables that we’re used to,” says Kim. “But it was also unique for us, with cilantro and basil. The broth at Viet Huong in South El Monte is bursting with flavor.
The baked catfish and beef over tomato rice are also recommended. Boba tea — also called bubble tea in some parts of the U.S. — originated in Taiwan in the 1980s and made its way to the U.S. in the 1990s, according to the online website Delish. It is a mix of black tea, milk, ice, and tapioca pearls (also called boba) — served with a large straw for the boba, which collects at the bottom of the cup. The shop's signage is attractive, and the interior has a sleek, welcoming and modern look, with blonde wood tables and chairs and plenty of lighting. House of Pho proudly serves all who are looking to have a taste of our Vietnamese culture.
The chicken is leaner than conventional types, and it’s served on the side with an addicting garlic and ginger dipping sauce. If you’re ordering for two, try throwing in the Hainan chicken for good measure. The menu at Bobaholic includes several types of crafted teas, including milk and supreme milk teas (using oat milk or organic whole milk), and teas made with tiger sugar (a sweet, caramelized brown sugar).
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