14 Tranh Lê Phổ Ideas – Online Menu Of Pho Tranh My, Little Rock, Ar
Asian food is unbelievably diverse. While I may be experienced with things like Chinese or Japanese, Vietnamese food is unexplored territory for me. I will admit that I’ve had your typical Banh mi and Pho, but I would still consider myself a virgin to Vietnamese food. Arizona isn’t necessarily an enclave of good Vietnamese restaurants like Houston, so I had to venture pretty far to try this place out. Pho Thanh is the number one recommended Vietnamese place in Phoenix, Arizona according to good ol’ Yelp. As a health conscious person, I decided to opt for takeout instead of dining in. Takeout was quite quick and simple, but the concerning thing was that there were a lot of people dining in. I scampered out of there as soon as I could to the safety of my car. After driving at “potentially dangerous speeds,” I arrived home in record time.
Each of the dishes was wrapped in individual, styrofoam containers, and most of the dishes contained two sauces to go along with the food. I was specifically impressed with how they packed their pho. They gave me a big, styrofoam container for the piping hot pho broth, a separate container with the noodles, bean sprouts, limes, and assorted meats, and finally, a massive bag full of additional herbs such as cilantro and Thai basil. After taking an absurd amount of time to take pictures, I began to pig out.
Bánh Xèo
According to their menu, this dish is supposed to be “a coconut milk-infused recipe fried to a crisp shell stuffed with pork, shrimp, and sprouts.” On first
filling was comprised of lettuce, shrimp, thin slices of pork, vermicelli noodles, cilantro, bean sprouts, and mint. The vermicelli really threw me off; I didn’t like the combination of chewing through both rice wrappers and noodles. Also, the pork had a funky smell to it. I really don’t know how to describe it, but it made my nostrils perk up. There’s barely any seasonings, so this dish is really dependent on the quality of the ingredients that you use.
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I would say this dish was mediocre at best, but the sauces really helped to save it. They gave me hot sauce and this minty, peanut sauce. I’ve never tried anything like it, and the combination was extraordinary. There was this intense peanut/umami flavor which was followed by a strong punch of mint. I thought these flavors would contrast one another, but they were, surprisingly, complementary of each and added to the depth of flavor.
Bánh Mì Thịt Nướng
Bánh mì is a classic Vietnamese dish with lots of French influence. The French have had a major impact on Vietnam, especially their food scene. The bánh mì
of ingredients from beef bones to star anise. All these flavors slowly combine through many hours of cooking and result in a mind-blowingly, delicious elixir. Pho Thanh’s broth was very beefy and quite rich in flavor. They also included hoisin sauce, hot sauce, sliced beef, meatballs, beef brisket, tendon, and tripe. Aside from the meats, they provided a gargantuan bag of assorted herbs, as well as typical accompaniments like bean sprouts and limes. After carefully adding all my ingredients to a bowl, the end product was brilliant. Everything was bathed in this godly elixir of life and tasted superb.
After eating five percent of my body weight in food, I was extremely impressed by Pho Thanh. Their food is of a superior standard, and I was thoroughly satisfied with everything except the summer rolls, but that’s just my personal preference. I encourage everyone to try out this celebrated establishment at 1702 W Camelback, Rd, Phoenix, AZ. It’s open every day except for Tuesdays and Fridays oddly. As for now, I’ll be contemplating on whether I should exercise or just sleep off my food baby.
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