Risking it all for Pho on Macdougal Street

Tonight Michala and I decided to risk it all and try Pho in the West Village at Saigon Shack on Macdougal Steet. The place was highly recommended to me by a Vietnamese friend well over a year ago but time marched on and somehow I never made it to Saigon Shack. I mean, good Vietnamese food on Macdougal Street? The very sentence seemed preposterous to me. Overpriced and watered down Pho? I bet they have that on Macdougal Street, but surely they couldn't be serving up anything blogworthy in that NYU infested corner of the city. I thought wrong.

The first sign that Saigon Shack was serving something out of the ordinary here was the line that spilled out onto the sidewalk. After I muscled my way up to the front and gave the surprisingly attentive waitress/hostess my name we had a short ten minute wait for our table.  The restaurant was jam-packed with NYU students, not necessarily a good sign but it did belie one important piece of data, the prices are very reasonable. Michala remarked we were out of our comfort zone here. For two white people, we seem to spend an awfully big chunk of our lives in Chinatown. It was time to find out how the other half lived.

Skeptical....

but game!

We began our meal with summer rolls, as is our wont, and we were both impressed that they appeared to have been freshly made with crispy vegetables and fat shrimp. I noticed they didn't have any pork in them, which I am a fan of, but I mean who isn't a fan of a littl e chewy pork in a summer roll? Still, they were pretty effervescent. We began to warm slightly to the West Village...

Some snappy little summer rolls

We also ordered a salad with some sesame dressing. It was very tasty and much bigger than I thought it would be. The two of us weren't even able to finish it, which is rare. One demerit though for slightly unripe tomatoes, we both agreed the salad didn't even really need them and would have been better without it.  It is a fantastic value for $6 though and it went well with the refreshing glass of fresh cucumber juice Michala ordered.

Tasty big salad

Cucumber juice- refreshing even in winter

We were impressed despite our shitty Chinatown-or-bust attitudes. Yet we were also aware that no matter the quality of a few paltry hors d'oeuvres, there was only one dish that really mattered. The proof would be in the Pho. And then are bowls arrived and we were lost in the ecstasy of the revelation.

Gorgeous Pho!

Nice fixin's too

We both liked the way the Pho looked. And then we tried the broth. All would be lost if the broth was some watered down West Village version of the real thing. Surprisingly, this broth had a deep breadth of flavor. At first it is pleasantly reminiscent of the types of Pho that I have tasted in Vietnam, sweet and redolent of Anise, but after a few seconds it transitioned to a robust beefy flavor that called to mind a good steak. It was very pleasant indeed, and better than most of the Pho I have had in NY. I was worried about getting slimy noodles too, which often happens when a restaurant doesn't know how to precook their noodles for the proper amount of time, but the noodles were actually perfect, if not slightly overabundant.

We both expected the Tai, the raw eye-of-round steak that cooks in the hot broth, to arrive overcooked and gray, yet this beef was tender and rosy pink. We also added brisket to our Pho, and we received an almost overly generous portion. Happily for us it was some very delicious brisket, and not too fatty either. I noticed they have a spicy brisket Bun dish on the menu, I may just have to try that next time. We also saw that many tables were ordering the spring rolls, which looked extremely presentable and not too greasy.

The other good news about Saigon Shack is that it is very reasonable. Michala and I gorged on all these dishes, including a couple of non-alcoholic drinks, for $22 each, including the tip. That's around $5 more than we would have spent in Chinatown, but actually a lot less than I had expected to spend in this neighborhood. A steaming hot bowl of Pho at Saigon Shack will run you a reasonable $8, and it's worth every penny too.

A Spicy Village in the heart of Manhattan

Last night I headed out to Chinatown's spicy village at 68B Forsyth between Hester and Grand street  with Ian, Jasmine, Michala, David, and Bernard for some delicious and inexpensive knife cut noodles. Ian had been bragging about the spicy chicken at this hole-in-the-wall for a couple of months and I have to hand it to him, he's found something special here. As usual, we decided to eat family style and we ordered up dumplings, vegetables, "spicy big tray chicken" and lamb hui mei for the table. Hui Mei are the thick knife cut noodles that are just perfect for sopping up the Mala (Sichuan peppercorn) soaked sauce that accompanies many of the dishes.

Bring us our noodles now!

We started out with some cucumbers brined in garlic and I recommend you do the same. These are fantastic not to mention fun to munch on while you wait for your entrees.

Cucumbers n' garlic, with a note of chili too

We also ordered up two pancakes, one with pork and one with beef. Consider it a chinese hamburger, only better. These are what Xi'an noodles, of Flushing and St. Marks Street,  are famous for, only I like them better here. The two restaurants have quite a bit in common, the use of lamb, knife cut noodles, and the buns below to name just a few. One difference is that you can sit down at Spicy Village while Xi'An is standing room only. I also prefer the noodles at Spicy Village, they seem a little less "hard".

Pancakes with roast pork or beef- hearty and delicious

And of course I can't resist dumplings. These are homemade and steamed and redolent of five-spice. I really enjoyed them. They also serve soup dumplings, but I was suspicious of those, this is Hunan cuisine and the offering seems more of a kowtow to popular tastes.

Tasty pork dumplings packed with five spice.

After whetting our appetites with these tasty morsels, we moves on to more serious fare. The Spicy big tray chicken lives up to its name; it can feed a small army. It's packed with small pieces of dark meat chicken on the bone and potatoes and is served swimming in a spicy brown broth chock full of numbing Sichuan peppercorns. We ordered ours with some knife cut noodles on the side, which we soaked in the sauce and consumed lustily. For those unfamiliar with Sichuan peppercorns, beware, they lend many of the dishes here their flavor. In a sauce, they are fairly innocuous, but if you bite into one of these peppercorns they have a numbing effect on the tongue that many people, including myself, find unpleasant.  I will usually clean off the one or two pieces that may stick to a morsel of chicken or a strand of noodle before I imbibe.

The Spicy Big Tray Chicken you wish you were eating

Lamb Hui Mei

Keeping things healthy with some Bok Choy

Everything was really incredibly tasty here, but the chicken is the true standout. I just found out they deliver, so I'm basically going to try everything on the menu, because spicy village is SO cheap. Six of us ate for $60 including tip. The possibility to have a meal like this, with truly exceptional and unique dishes that you can order to you r heart's content and still only spend $10 is what keeps me in NY. We even had a tasty desert, which isn't on the menu but is worth ordering, of sesame balls served in hot water. These gelatinous rice ball have a sweet and slightly crunchy center and are a great way to finish off a memorable meal at Spicy Village.

Sesame balls for desert

You can also feel good about eating at Spicy Village, the people that work there are genuinely nice and pleasant to be around. Ian tells me their children are often hanging around and that they seem to be nice kids surrounded by loving parents and, of course, very delicious food. Writing this post is making me really hungry so I'm going to call Spicy Village right now, and hey, if you are lucky enough to live in downtown Manhattan, you should too!

Common Ramen at Minca

Last week Eugene, Nathalie, and I needed a quick Ramen fix. My favorite Ramen spot, Ippudo isn't an option for a quick meal unless you have an open afternoon in front of you. Since I joined an insanely busy Silicon Valley startup last March, the days when I could dedicate two or more hours to lunch are only a distant but very pleasant memory. Minca, located on 5th street in the East Village, almost always can meet my one hour time requirement, including the ten minute round trip bike ride from my apartment. When my friends and I are discussing where to get Ramen downtown, Minca is almost always part of the conversation, yet somehow it's never the star. The general concensus is they are a solid B player, sometimes straying into B+ territory, yet never really making it into the big leagues. Don't get me wrong, some things are very good here, but many things are just OK.

The first thing that jumps out at me when perusing Minca's lunchtime menu are the prices, they aren't cheap. The basic spicy Miso Ramen I ordered was $13 and didn't even come as a set. For that price, I could be digging into a bowl of Akamaru Modern at Ippudo, not to mention the abundance of delicious five or six dollar bowls of noodles I can find at many Vietnamese and Chinese restaurants in Chinatown. True, they are very different, but that food is more satisfying to me and my wallet is always reassuringly heavier when I leave.This is my number one gripe about Minca, I would feel a lot better about eating these noodles if they hovered around eight dollars. Japanese food is always pricier though, maybe because of the quality of ingredients, but also because it's Japanese food, and we are conditioned to pay more for it.

At home in any noodle bar

They really do have some bouncy noodles at Minca. The standard yellow ramen noodles that came with my order of Spicy Miso Ramen were cooked to a perfect al-dente. So was the half a soy-boiled egg that came with it. I'm a big fan of hard boiled eggs with ramen, I love how the yolk soaks up the broth. I'm less enamorate of the soft or poached eggs you can add to your soup at Ippudo and other Ramen places, the yolk blends into the broth in a runny mess. The pork is very tasty at Minca, but really it's much too fatty, an in my murky broth it was difficult to discern pieces of fat that had detached themselves into the main body of soup, occasionally yielding a fatty and unappealing mouthful. The spicy miso broth was interesting. It was a deep brown that looked and tasted slightly of peanut butter and was slightly thicker than your average broth. Like a lot of things at Minca, it was serviceable, but they didn't take it to that next level, that is, the level where I pick up the bowl and slurp down every last drop of broth. It also didn't live up to it's name, this soup isn't spicy enough by half, but maybe my senses are so jaded by the Jalapenos I eat every day that I just can't tell anymore.

Spicy Miso Ramen at Minca

Eugene went for the special of the day which was a cold ramen plate served with a hot dipping sauce and a few other sundry items. Eugene really enjoyed it, but Nathalie seemed nonplussed. Even so, I was jealous when there food came out- I liked the look of the side plate that accompanied it.

Side plate from dipping Ramen

Cold Ramen, ready to be dipped in warm broth

Quite a spread

Eugene and Nathalie- pre-gaming.

In the end, it was a satisfying meal. A workaday meal. For my grandfather, such a meal might have been an onion and a liverwurst sandwich in a brown paper bag. Things have changed since he left Eastern Poland and arrived on these shores in the 1920's, and I'm sure most of what I eat on a daily basis  would be completely foreign to him. Still, a workaday meal is a good thing. It's tasty and nourishing even though an hour later you will have forgotten what you just ate, but I suppose we can't all eat herring and onions every day.

Mission Chinese NYC, welcome to the neighborhood.

On a recent slushy mess of an evening, Stefano and I braved the snow to travel a few miserable bone-soaking blocks to the NY outpost of Danny Bowien's budding San Francisco based empire, Mission Chinese Food. We were rewarded for our bravery (some may call it gluttony) by a small miracle, we were seated immediately. Mission Chinese doesn't take reservations, although you can e-mail on the day you will be dining and they may put aside a table for you. For the unprepared, be ready to wait an hour or more. This isn't the end of the world since there is free beer on tap, and the staff is genuinely friendly. We shook ourselves off in the vestibule that doubles as a take-out counter, shot a beer, and settled into our seats for what was to be a memorable meal.


Danny Bowien, the chef and founder of Mission Chinese food, deserves to be lauded for many reasons. First and foremost, the food is truly excellent here. He has a steady hand in the kitchen, and almost universally, everything I have tasted here is lip-smackingly good. I first tasted his food in his original pop-up kitchen in San Francisco's Mission district last year. It was an eye-opening and delicious evening. When I ate at the NYC restaurant on Orchard Street last week, the meal was the equal of the first.


With the onslaught of so many truly horrible Asian fusion restaurants popping up all over the country in the last decade, it's nice to see someone approach fusion in a thoughtful and inventive manner. Not every dish here is fusion, but the ones that are succeed in a remarkable way. Brisket with Chinese broccoli in smoked oyster sauce? Of course! Why didn't I think of that? Kung Pao Pastrami? Sign me up! Even though we didn't order either of these entrees, the adventurous couple next to us had, and were more than happy to share a little bit of these dynamite dishes . We of course reciprocated. It's all part of the fun at Mission Chinese.


To kick things off, we ordered  the lamb with cumin which arrived crispy on the outside and tender, fatty, and juicy on the inside. It was served "Fajita style" with thick meaty clumps resting on a bed of onion-dominated sauteed vegetables. As we lustily dug into those crusty slabs of lamb I though to myself, this could turn a vegan.

Lamb with Cumin (stolen pic from another blog)

Other dishes, such as "Thrice cooked bacon" sauteed with rice cakes were also stellar. The bacon here has a true depth of flavor that penetrates the palate in waves. The thin slices of rice cake that accompany the bacon soak up a lot of the bacon's flavor, and so do the dried chili and scallions that share the plate. These normally bland tasting rice noodles struck a perfect counterpoint to a bacon and together they make a devilishly flavorful dish.

Thrice cooked bacon (thanks google images!)

We also tried the chicken wings. They were fried and arrived perched atop a carpet of chiles. The wings, remarkably grease-free, were also slathered with a type of powdery coating  reminiscent of five spice, They have almost an addictive flavor. I was literally licking my lips when I ate them. Literally...licking...my lips. And this is where Danny Bowien exceeds. Every dish we tried here was bursting with flavor, to the point that there was an element of guilt involved- can this much flavor be healthy? Do I deserve this? This begs comparison to another chef known for highly seasoned dishes and "flavor profiles' (whatever that means), Bobby Flay. Based on all the buzz Danny Bowien has been receiving, Danny Bowien's  star is every bit as ascendent as Bobby Flay's, and burning brighter in my book.

Wings at Mission Chinese- another pic I ripped off

A few other things are different about this restaurant. Both in SF and NY I had extremely delightful and chummy service, to the point that I wanted to join our waiter for a drink after dinner the other night. And it wasn't just our waiter, everyone we came into contact with their was extremely nice to us. It just seems like the people that work at Mission Chinese are happy to be there. This can really only mean one thing- great management. From the free tap beer on tap one is offered while waiting for the table to the 75 cents from every entree that is donated to charity, you can feel good about spending your money at Mission Chinese. The bottom line here isn't the almighty dollar, its Gross National Happiness.

And you won't spend a lot here either. The dishes are essentially half-priced. This restaurant  could easily charge much, much, more for what it is serving. At Mission Chinese, they are opening up a caliber of dining experience, based on the quality and ingenuity of the cooking, that would ordinarily be out of range for many people. Lucky for us they aren't charging more, and lucky for me they are only two blocks away from my apartment. Did I mention they deliver? Welcome to the neighborhood Mission Chinese, we are going to become very good friends.

Dinner at Samurai Mama...better than it sounds.

I have to admit I was reticent when I was asked to meet for dinner by my hurricane-Sandy-displaced friends near their temporary home on Williamsburg's Grand Street. "Samurai Mama" I thought? That name may work well in certain culturally challenged third tier cities, Cleveland perhaps? Columbus, Ohio? One of those localities where all the Japanese restaurants are actually run by Chinese immigrants and no-one can tell the difference? I was reminded of a time years ago when I was walking down Bedford street with my Japanese friend Yuki and we came across a Sushi restaurant called "Wasabi". She could barely contain her disdain at the stupidity of the name. In Japan she said,  they would never give a restaurant such a silly name. I suppose the American equivalent would be to name a hamburger restaurant "Catsup". So what is in a name? If the proprietors of a restaurant can't even christen their establishment with a decent name, will this extend to their taste in menu fare, decor, and flavor? I was about to find out...

Samurai Mama specializes in Udon noodles. The entire extent of my experience with Udon has been at sushi restaurants, where large bowls of noodle soups are proffered, along with a few token teriyaki dishes,  as an alternative for people less enamored with raw fish. Essentially, I thought, these are noodles for the sushi-challenged. Udon noodles are thick and long white noodles that are made from wheat that look like the ubiquitous Pho noodles, only they are about 50 times thicker. A single strand a noodle can fill your mouth completely. I usually prefer a thinner, more delicate noodle. For instance, when I make spaghetti at home, I almost always choose cappelini. But maybe it's just me. I'm sure there are legions of thick noodle lovers out there- I'm just not one of them.

Udon with Shrimp Tempura in low light

The restaurant is dominated by a long sharing table with cozy nook-like booths to either side. Eugene, Nathalie, and our friend Stefano who was visiting from Paris were lucky enough to score one of these low-lit booths which made for an intimate setting, especially after a large bottle of a mellow Saki was delivered. We started off with a few appetizers which were both inventive and tasty.

Pork Gyoza with "pickles"

Tuna with Guacamole roll

Assorted Tempura

The pork Gyoza, served on a sizzling hot frying pan, were delicious. The chef had evidently flipped the dumplings upside down before serving, so that a delicious pan-shaped crust that had formed in the frying could be broken up and eaten like peanut brittle with the dumplings. The pungent pickles that were served alongside them struck the appropriate note of tartness and we gobbled them down with enthusiasm in just a few minutes.

I suggest you try the tempura here. We ordered the seasonal special, with mushrooms, butternut squash, and a mix of zucchini and other fall vegetables, and it was fabulous. The sushi was noteworthy too. Our order of tuna with guacamole was extremely good, the tuna was fresh and clean and the salty, creamy, guacamole was more than just an interesting novelty. I would expect to see this dish popping up on more menus, it is the logical evolution of the tuna avocado roll. They also server a thicker version of soy sauce with wasabi already incorporated in,  which was appreciated, all the better to quickly deposit the tasty morsels in our eager mouths. They also make a fried chicken appetizer with garlic which looked very appetizing. If I had a little more ambition I would have added it to our order.

We loved the appetizers, but for me the Udon was just..... OK. The noodles were chewy and toothesome, but much like Udon I've tasted in other restaurants that don't actually specialize in them. Ditto the light soy broth that was served with mine. I have tasted those flavors before and I found them pleasant enough but wholly unremarkable. Nathalie and I ordered the shrimp tempura version of the Udon soup, which is quite nice when the shrimp are served crispy and hot. Unfortunately ours had been submersed in the soup, turning the crusty tempura batter into a soggy mess that made clumps in our soup, which is too bad, since the shrimp were very good and large enough to meet your daily protein requirements. Eugene and Stefano ordered the pork version, which I thought had a much tastier and darker broth that blended better with the noodles and is squarely on my radar for the next visit. They were out of a curry version, which could also be interesting to sample on a future outing. Since it was a cold night we all opted for the hot versions of the soup, cold options are available too, usually served with a warm dipping sauce.

Eugene and Nathalie in the spotlight.

Il maestro Stefano and me.

I really enjoyed our meal at Samurai Mamma, much as I hate to say the name. All of the appetizers were excellent, and I feel that with a more judicious choice, the soup can be too. I'm sure I'll be back, and maybe with a little patience I can start to appreciate the merits of the Udon noodle. I guess I'll just have to practice.

BEP- not just a cheesy rap band anymore.

Ian, Trevor, and I recently met up with Nina and Allison over at Bep, a Vietnamese pop-up restaurant in Williamsburg. Bep is a restaurant within a restaurant that serves dinner Monday through Friday (lunch too, but only on Mondays). The rest of the week this location is given over to the original tenant, Simple cafe, whose sign hangs above the door. The restaurant is run by a truly lovely couple, An and Janis, who I have known socially a few years now. This was my second visit to BEP though Ian comes quite often.

Chicken wings aren't usually something I associate with Vietnamese food but if you find yourself at Bep, you'll want to make sure you order some of these. In fact, you may want to order MANY of these. The wings here are fried and come six to an order. They are lightly glazed with a sweet, tangy sauce and sprinkled with scallions, and as succulent as you could ever wish a wing to be. The preparation is similar in style to the Korean style fried chicken wings being dished up at Bonchon, Kyochon, and others, only in my view the wings at Bep are juicier.  If not for the presence of ladies at the table, I may very well have gnawed on the bones.

oh so tasty chicken wings

Nina and Allison enjoy some wings

Team Pho

We also ordered some Cha Gio, or fried spring rolls, and a salad of mango and cabbage we found on special that evening. The spring rolls were good but the salad was outstanding. It was a sweet and crispy Vietnamese version of a refreshing summer slaw. The presentation with a large fried cracker that could be used to scoop up the salad was nice as well. Scooping salad is fun!

mango and cabbage salad

Spring is here.

Since life isn't really worth living without Pho, all of us decided to order it for dinner, and Pho is one of the truly great thing about Bep. They aren't serving up the industrialized version of broth that you find in the Pho factories of Manhattan, where hundreds of bowls are doled out daily and they never skimp on MSG.

This is dinner Pho.

Bep doesn't have a chaotic lunchtime scene that necessitates the application of assembly line techniques in the kitchen, or even worse, the watering down of the soup. At Bep, the flavor of the broth is intense but not overpowering. The spices have had time to get to know one another, to mingle for a while until they melt into a complex bouquet. It's a Pho that didn't have to grow up too fast. The noodles and the meat are on point too, and unlike most other Pho restaurants, you can add real chili peppers instead of Jalapenos. Heat misers be warned: a couple of morsels of chili should do, unless you like a good schvitz.

Pho makes me happy.

Real chilis

And we're off

Good to the last....

Drop

We love BEP and you should too. The next time you're in Williamsburg and "need" some Asian food, do yourself a favor and avoid the handful of throwaway Thai restaurants that infest Bedford Avenue. Instead head straight over to BEP... you can thank me later.

San Francisco's Pho 2000 is Phantastic!

San Francisco is a great eating town. Arguably the local food movement started next door in Berkeley at Alice Water's Chez Panisse, and whether it's coffee, bread, or a bowl of Pho, San Franciscans really seem to care about what they put in their bodies. I've been coming to SF since the late 90's, when many of my friends followed the money trail  to SF and I was working for a Silicon Valley tech company that regularly sent me out West. The years have crept by and my friends have slowly trickled and sometimes sheepishly crept back to NY or other corners of the world. Sadly some, like my good friend Ari, are no longer with us. Still, he and others are alive in my many beautiful memories of those heady days before the Dot.Com bubble burst.  They are wistful mementos of a younger version of myself that are sweet but also fill me with a sense of longing for my lost youth. The days are creeping by and I grow long in the tooth... but thankfully San Francisco's  toothsome noodles are here to cheer me up.

Little Saigon is located in the Tenderloin District which, like most of San Francisco, is teeming with homeless people. The dispossessed seem to be a constant presence here, rivaled only by Calcotta, at least in my imagination since I've never been. The whole of San Francisco seems slightly run down, porn palaces and massage parlors abound, while neighborhood bars with seventies era signage occupy prime corners that NY has long ago ceded to banks and other yawn-inducing businesses. Essentially San Francisco is city with an edge. While New York's long established claim to all things avant-garde has steadily eroded under the irrepressible strain of gentrification, San Francisco has retained it's essential character, which is something to love and admire. Enter Pho 2000.

There are so many Vietnamese restaurants to choose from on a two block radius of Little Saigon where my hotel was located on Larkin and Eddy Street, but Pho was calling to me strongly, and ignoring my inner Pho voice can bring great peril. Pho 2000 at 637 Larkin seemed a likely enough spot- I mean, they have Pho in their name. This wasn't the  first time I'd visited a Pho 2000, there is one in Ho Chi Minh city I have visited (just OK) and there are others in LA and of course, Dorchester, MA. I'm sure they are unaffiliated. Why do they like this name? I can only assume these restaurants have all been around since before the year 2000 and hoped to snag by-passers with their futuristic noodle offerings. Are they living in the past?

One word of advice, don't go for the ambiance- unless you enjoy needlessly bright fluorescent lighting and elevator quality Chinese music thrumming in the background. I don't go to noodle places for the ambiance though, I go for the food, and I was very pleasantly surprised at Pho 2000. I started my meal with an order of "Imperial Rolls", usually called spring rolls (Cha Gio) in the East. They actually might have been the best Cha Gio I have ever had. They were thin skinned with such a beautiful crunch and a soft, savory center. The presentation was beautiful and even the fish sauce was of a higher quality than I'm used to-- all for $5.95. Apologies again for the poor picture quality--- it's the camera phone effect.

Imperial Rolls- so tasty!

As is my wont and custom I ordered the extra large bowl of Pho Thai with raw beef that cooks in the broth (6.95- add .75 to go large) and what came out could have filled a troff. They pack some serious volume into their bowls, and despite my best efforts, I was unable to finish it although I reveled in the Pholebensraum. I say I made my best effort because the Pho was actually incredible. The broth was fragrant and packed with homey flavor. It was beefy and spicy and yet it had all the undertones of exotic spices and star anise one could hope for, and there was just so much of it! The beef was delicious and did not arrive overcooked in the piping hot broth. Dipped in a mixture of chili and hoisin sauce it was nearly a meal unto itself. The noodles were a perfect al dente and just as voluminous as the broth. If I were less of a glutton, I would counsel people to skip the imperial rolls and just concentrate on the Pho, but they were so good I cannot in good conscience do so. Order them both and rejoice, but bring a doggy bag, or make sure there is a decent vomitorium in the neighborhood.

Delicious Pho at Pho 2000

Nice and thin al dente  Ban Pho noodles

This was really a great meal and the best Pho I've had in many a moon. One thing I noticed is that the Vietnamese restaurants in Little Saigon  actually seem to be run by Vietnamese people. In NY, quite often the Vietnamese restaurants are run by Chinese people. They may be Chinese people that came from Vietnam originally, but ethnically they are Chinese. I'm not trying to start any controversy here, but I wonder if that factors into the Pho equation at all. It's very hard to get a bowl of Pho this good in NY. Actually, it's difficult to get a decent bowl of Pho at all in NY. This was a fantastic meal and a great value. Two normal people could have feasted on this $15 meal, and they would have both left happy. I wish I had some more time to explore Little Saigon, but with a hectic work schedule it's tough to slip away and try some of the more unique dishes available, including a fascinating 7 course beef tasting at Pagolac (Vegetarians take note to avoid). I've only scratched the surface, but from what I've seen at Pho 2000, the future is bright. Or is it the past?