Bowl of pho with close ups of noodles and tripe.

I'm a noob when it comes to pho. Although I like it, I've probably eaten it less than five times in the past three years. There's no good reason for this negligence of such a satisfying, inexpensive, and accessible noodle dish. I hang my head in shame. (And I welcome all pho suggestions.)

When I recently got a craving for thinly sliced beef and rice noodles in a light beef broth, my Google searches for good pho in the city led me to Pho Grand. It's named after pho—seemed like a good bet.

I went for the Tai Sach, pho with thinly sliced eye of round and omosa, mostly because I didn't know what omosa was and wanted to find out. Omosa is tripe, in this dish's case, satisfyingly chewy and thinly sliced to a noodle-like resemblance. That first bowl was enough to make me want to order it with all future bowls of pho. On first whiff, the soup smelled strongly of anise and cinnamon, but the soup's flavor wasn't quite as alluring. Not that there was anything wrong with it (although it was a bit cloudy, if that's something to watch out for)—it tasted like a balanced beef broth. I added chili sauce for some hotness and piled on the accompanying basil and mung bean sprouts for crunch.

Pho Grand

277 Grand Street, New York, NY 10002 (map)


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