"As the name suggests, pho is the main event at this spot from the chef behind the beloved Maypop. They offer a choice of broth with standard adds such as pork shoulder and meatballs, premium adds such as a slow-poached egg and ribeye steak, and top-shelf adds such as duck confit. The crispy chicken wings with lemongrass and ginger are also highly praised, as is the selection of spring rolls. And the sandwiches celebrate both banh mi and po’boys. We know that sounds gimmicky, but the execution is spot on. If that’s not all enough, try to make a visit on Saturdays, as they’ve usually roasted a whole pig." - Paul Oswell
Mopho
