Pholicious - Irvine

#4 Pho Tai Sach is noodle soup with rare steak and book tripe and topped with thinly sliced onions and chopped green onions. Their broth is lovingly made with a deep rich flavor of beef and spices. The basis of any Pho is the broth. If the broth isn’t good, you might as well throw in the towel. Pho here is served with bean sprout, Thai basil, lime wedges, and jalapeno slices. Make sure to put in the bean sprouts and tear up the basil leaves when you get the soup. Stir it around so the flavors mix and the sprouts absorb the tasty broth. If you are feeling a little daring, squirt in some Vietnamese chili sauce and you’re good to go. It’s extremely spicy, but also adds the benefit of a slightly sweet flavor. The rare steak was thinly sliced and rare. If you like your meat cooked a little more, just swirl it around in the broth. It will cook in less than a minute. The book tripe adds a unique texture and flavor to the dish. It’s a little chewy and crunchy, but flavorful without the fattiness like honeycomb tripe tends to be in menudo. This combination of flavors and textures makes a great dish. Thumbs up, way up!