Eating a bowl of Vietnamese pho is like hitting a magical “soothe” button. At its core, it’s about the liquid – a deeply aromatic bone broth laced with star anise.
The diner builds on it, adding meat – beef or oxtail are common – and a big clump of thin, slippery rice noodles. Then more contouring, with fresh herbs like Thai basil, scallions, tangy hoisin, crunchy bean sprouts and a spritz of fresh lime.
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Celebrate this star soup all month long at the annual Phobruary event in the Silver City neighborhood (National Avenue from 34th to 37th streets). Participating restaurant Vientiane Noodle Shop is offering its dazzling beef/meatball pho, shown here, for $7 Tues-Fri, dine-in only. For more info and participants, go to viacdc.org.
