"This popular place on the Upper West Side has a few different varieties of phở—including a dry veggie version with mushroom broth on the side for dipping—but our favorite is the dặc biệt. It comes with fall-apart tender brisket, fatty tendon, and crunchy strands of tripe in an intensely flavorful star-anise-and-cinnamon-forward broth. We hate it when meat comes overcooked in phở. That won’t happen here. The thin slices of beef arrive appropriately rare, so they can reach a nice medium temperature after a few minutes." - will hartman, neha talreja, bryan kim, willa moore, carlo mantuano
Phuong Vo
