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From Our Editors
News of the gingery homemade broth, tender hand-cut brisket, and black peppery meatballs served at Pho Binh spread quickly, drawing diners to the tiny trailer in droves. It wasn't uncommon for chefs to run out of the coveted noodle soup before the lunch hour ended. Mercifully, the Nguyen family soon expanded their restaurant to four other locations throughout the local area, where their chefs continue to whip up the fragrant soup that writers from the Houston Press lauded as "perfection in a bowl."
To craft their pho's signature broth, the chefs simmer marrowbones with an array of spices, including anise, cinnamon, and ginger. After this mixture bubbles to a savory crescendo, they add in fresh rice noodles and onions before topping the soup off with slices of rare steak and crispy tendon. The chefs serve the simmering bowls alongside plates of crisp bean sprouts, fresh lime, jalapenos, and herbs. Once bowls arrive at the table, diners can personalize their soup by sprinkling on these garnishes, adding in squirts of sriracha, or nicknaming each one of the meatballs.