Friday, October 2, 2009

Oxtail Pho




I love Pho. Especially at Pho Banc on Mott. I'm no hipster come lately to Vietnamese food. When you Asian in Orlando, your options are Vietnamese or Vietnamese. I remember the first time I tried Banh Mi, I asked a old dude at the counter what it was like and if it was good, in the thickest water buffalo-steez accent, homie says, "BETTA DAN SUBWAY!"

My OG favorites: Vietnamese Pork Chop with Crab Pate, grilled beef with chopped spring rolls on bun, Banh Mi, and of course Pho. My favorite cut of meat is oxtail so I tried it this time with oxtail and more noodles since Ning likes noodles. I have to say, it wasn't as good as I would have liked. When you use Oxtail instead of flank steak and shins/bone-in shank, you get more bone flavor, more fat, but less of the meat essence that balances Pho.

Ning and other heads loved it, but I think the spices were too pronounced without being muted by the meat flavor like usual. It was good, but more pungent and herbal than I usually like. I really like tasting the marrow, meat, essence when I drink stew. For instance, not a big fan of tom yum. I feel the spices carry the soup instead of chicken stock or shrimp. Its all preference. Either way, I'll still use oxtail, but just also have flank steak next time. Try it though! Maybe you'll like this version better.

1 comment:

  1. Dude, you are a serious pho connoisseur. 'Nuff respect.

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