Speaking of Folk Singer Airlines, we stopped at Pho Bang for a pre-flight meal before her trip home for the holidays. Just another example of how to utilize those pesky airport runs to broaden your dining horizons.
I almost always start a Vietnamese meal with an order of spring rolls. These were "summer rolls" stuffed with shrimp and pork. Par on the taste scale, but I really liked the peanut sauce because it had more of a heat kick than most.
What do you do when you can't decide which cut of meat you want in your pho? Ask yourself this: What would The Pope do ("WWTPD")? Answer: Get ALL of the cuts of meat in your soup. - raw eye of round, cooked eye of round, navel, tendon, and omosa (tripe). I thought that the tendon had the best texture - the chewiness of the fat on a steak but with none of the guilt. The broth was a little gritty, but the accompanying plate of herbs were fresh and flavorful.
The Folk Singer had the #31: grilled sesame beef over rice with tomatoes and cucumber. The beef was not as tender as I would have liked, but the marinade was good. I thought that the sliced tomatoes were a strange addition as well.
This was my first trip to Pho Bang, and I was surprised to learn that they have 13 other locations around the country. Decent meal overall. Worth the drive to Kennya? Only if you are making an airport run.
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