What to order : See note above about “Pho Tai Bo Vien”. Pho Thai Binh Duong: 11528 Bellaire Blvd / 77072 And please remember to squeeze some lime in – it’s crucial! And if you can’t decide, you can always get the “Dac Biet” which is a combination of everything they have. For those who want something a little bit more flavorful I usually get “Gau” (fatty brisket) and “Gan” (tendon). It’s hard to go wrong with this, and if you don’t like it you probably just don’t like Pho in general. What to order:“Pho Tai Bo Vien” – this typically is a beginner’s Pho – beef and meatballs. There very well may be other great places, but these are what I know and like, and I think it’s only fair that I write about places I’ve eaten at. I hope this helps! Please also note this is based on my palate. So read below for a list of my favorites and most frequently visited. Though the lack of diversification isn’t quite so pronounced in Houston, the idea that restaurants specialize in a type of food definitely holds true. (I suppose they didn’t get the memo in diversification…). In fact, you find restaurants based on the streets. For instance, if you go down a given street in a city like Saigon, you’ll find that not only one restaurant is serving up Pho, but there are 10 other stores with slightly different names selling the exact same thing.
(I would also recommend staying away from the “Americanized” places due to high prices and lower authenticity.) This phenomenon is a throwback to how the culture is like in Vietnam, something I still don’t really understand sometimes. It usually means everything is mediocre, and nothing is really that great. In fact, I tend to stay away from Vietnamese restaurants that have too big of a menu. The best restaurants survive off of cooking one dish alone - case in point: Bun Bo Hue Duc Chuong (see below). Typically, each restaurant is really good at one or two things. Unlike the good American restaurants, notice the qualifier “good,” where anything on a given menu is tasty, Vietnamese restaurants are much different. Actually, the real answer is – “it depends.” It depends on what you want to eat. The correct answer – drum roll please – is…”complicated” (the story of my life). What does your food rating mean (e.g., 3.5 out of 4 plates)?Īsk anyone who loves Vietnamese food, and you can tell by the way they answer if they really do or not. Where is the best place in Houston to get Vietnamese food? As I get more it’ll be updated accordingly. We hope you enjoy cooking Vietnamese steamed rice rolls at home, and please contact us if there is anything we can help.įollow us on Instagram and Facebook for our updates on Vietnamese food and foodie experiences in Hanoi.Below are a running list of questions I typically get. There you go, add some corianders for more flavors. Stir well and add chilling peppers as desired. For the sauce, mix 1 cup of fish sauce, 1 tbsp of sugar, and ½ cup of boiling water.On the serving plate, place a few steamed rice rolls on the plate along side the veggies and sliced Vietnamese ham. Slice the 1 roll of the Vietnamese ham roll into thin slices. Julienne 1 medium sized cucumber and mix with the cooked bean sprouts.Quickly take the bean sprouts out and let dry. Repeat until batter and filling are done. Add 2 tbsp of the filling and spread evenly. Cover for 30 seconds to let the batter become transparent. Depending on how thin you like your steamed rice rolls, adjust your batter amount. Pour about ½ cup of batter into the pan to create an even coat. Heat a large nonstick pan to medium high heat.Transfer to a small bowl and add the minced wood ear mushroom. After the pork is cooked, drain the excess liquid and season with 2 tsp of pepper. Stir fry while adding 1 tbsp of fish sauce slowly.As the shallots and onions turn yellow, add 1 lb of ground pork. In a pan on medium heat, add 1 tbsp of cooking oil.After 20 min, drain the mushrooms and mince. In a small bowl, soak 1 cup of wood ear mushrooms. While mixing, pour in 1 at of water slowly. In a large mixing bowl, combine 1 lb of rice flour with 1 lb of tapioca flour.If you wish to learn to make Banh cuon, like many of our customers on our Day in the Life of Hanoian tour, this recipe will help you make some at home.
Traditionally, the rice batter is cooked by spreading a thin layer on top of a cloth that is stretched over a water bath. The rice rolls get a glaze of scallion oil and a sprinkle of crispy fried shallots, then served on a bed of fresh thinly sliced cumbers, chopped lettuce, Vietnamese herbs, balanced coriander and slices of Vietnamese sausage.Īll of this is served with a side of Vietnamese dipping sauce. Banh Cuon (Vietnamese steamed rice roll) is made up of thin sheets of steamed rice batter filled with ground pork, jicama and wood ear mushrooms.
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