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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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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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Sliced squash, cabbage, shrimp, and mushrooms are first tossed in a wok. The broth, which uses the same beef base as the standard pho dishes, is mixed with four types of chiles, giving the soup a red tint. Mussels and oysters swirl atop a pile of rice noodles. The finished product is an umami-rich seafood stew with a healthy kick, a sort of jjampong overlaid on pho, a dish that could only be found in Koreatown.
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Pho Pasteur is also known for their bun bo hue, a beef soup with rice noodles thicker and rounder than pho. It gets crowded in here, but there’s a service bell attached to each table to help expedite the entire process. If you are no stranger to the slurp, then Phở 79 is likely already on your circuit. Opened in the early 80s, it's widely considered to ladle some of the best and most praiseworthy pho in southern California.The simple interior is enlivened by a bright yellow wall adorned with numerous accolades. It's spartan but clean, and you're here for the pho, not the fashion show. Place your name on the clipboard by the front door and expect a wait.
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Once seated, peruse the extensive menu, which runs the gamut from egg noodle soups and goi cuon, to appetizers and desserts along with many varieties of the eponymous dish. You'll never go wrong with oxtail—it's the most popular with good reason. With Pho as our specialty noodle soup, we keep it as our most authentic dish that we have to offer, with only a few tweaks from our own family recipe added to the mix.. Korean restaurants tend to mirror each other quickly when their operators spot a hot new business trend, and within any close-knit community, competition will quickly arise over who has “the best” version of a given dish.
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.
Pho’s proliferation meant the comforting, affordable dish became a favorite for other crowds. Grandparents would go with their kids on Sundays after church; college students would visit with their families during school breaks. But as the nightlife scene decelerated in recent years from changing demographics and the impact of the pandemic, the pho scene leveled off.
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.
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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.
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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.
House of Pho offers authentic Vietnamese cuisine in a modern restaurant setting. Our dishes are created from family recipes, infusing traditional herbs and spices and quality ingredients to build the rich and bold flavors of our bone broth noodle "pho" soups. It takes a great amount of care to achieve the sweet but savory taste of the bone broth and maintain the aromatics of the earthy tones of the spices. The menu is complemented by the influences of the North.
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.
House of Pho takes pride in offering our guests a unique dining experience. Pho has been around for a century and is indisputably the national dish of Vietnam. A good pho takes hours to make; beef bones and parts are simmered under low heat to obtain a rich, complex flavor.
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