Pho is made personal by what’s added (example, the amount of Sriracha) and the techniques in tackling the bowl. How do you proportion each bite, for instance? I used to just douse everything with sauce and make the bowl look like a crime scene, but I’ve become more civilized by keeping my sauce separate for dipping.
At its bare essentials, differences in broth, noodle texture or amount, as well as the quality of the rare steak and other meat or seafood sides make pho distinct, and thus determine where I’ll go to get it.
Everyone has a go-to place and will contest that their favorite is the best. You may disagree, but here are my top five pho places.
4. Pho Huong Lan
This is my parents’ favorite place. Every time I’ve gone, I’ve either ended up behind a line or just beat one forming, so it seems like the go-to spot for a lot of Chinatown diners, although there are other spots. The broth at Huong Lan is almost like oxtail soup, so it makes the pho ($8, rare steak and fat flank) very meaty.
Pho Huong Lan
100 N. Beretania St.
More Our Top 5
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