Phở Gà Vàng

Pho Ga Is Having an NYC Moment | Eater NY

"I visited Pho Ga Vang in Chinatown a few weeks ago, located at 30 Market Street between Madison and Henry streets in the shadow of the Manhattan Bridge. The restaurant sits atop a flight of stairs on the parlor floor of a townhouse; inside two neat rows of tables run the length of the room and the walls are festooned with pictures featuring chicken puns and jokes. The place comes from a chicken pho restaurant in Eden Center and is run by Tony Le, whose mother is Northern Vietnamese and whose cooking has been influenced by Orange County’s Little Saigon; Northern Virginia Magazine praises its excellent broth. I tried the chicken pho ($15) — the traditional version with raw onions, cilantro, chopped scallions, and pale sliced bone-in chicken that practically demanded to be picked up and gnawed — and found the fragrant, rich, yellowish broth excellent; it arrived with a small dish of tart sauce laced with vinegar and black pepper for dipping meats or adding to the soup. On another visit offal was available and an appetizer ($15) displayed gizzards and trứng gà non (young eggs); I swept gizzards, liver, and heart into my bowl to recreate a Houston-style version and ended up with an impressive pho ga. The beef pho isn’t as good as the best in Chinatown, but other items—like extra-long, crisp, pork-filled cha gio ($10)—are worth ordering, and the rice noodles here are more delicate and fragrant than most in town and available in broth ($10) good enough to slurp on its own." - Robert Sietsema