越南的菜肴归结为其深情的本质，是米棒面条，精致但复杂的肉汤，肉类，肉，以及一个名副其实的绿色植物花园以及装饰。所有这些成分结合在一起，制成了一种汤，汤是加香料但不辣，牛肉（以传统的pho bac伪装），但仍以某种方式轻巧，并且可以通过草药，辣椒，柑橘和蘸酱来定制。这道菜已经从街头供应商的根源中进化出来，由各种蛋白质（包括鸡肉，海鲜甚至豆腐）制成。但是，无论食谱如何，Pho都可以通过其新鲜感，香气和欺骗性的味道味来判断。在这里，纽约绝对是最好的pho。
The绝对Best
1.BEP GA
70 Forsyth St., nr. Hester St.; 917-261-4716
BEP GA提供了Pho GA，又名最好的鸡肉面条汤，这是总共只有四道菜之一，但不要被菜单的简短误解。Nguyen Xuan说的所有鸟，“我们经历了很多鸡”，被用来制作肉汤，这只会变得更加集中在大腿和白肉中，肉汤变得更加集中。拉鸡肉嫩，侧面有一个精美的鹌鹑蛋。厨师用爆炸的生姜糊和锯齿草药对每个碗的热量进行校准，它们具有类似香菜的风味，但具有薄荷强度。
2.河内房子
119 St. Marks Pl., nr. Ave. A; 212-995-5010
生红色在管道和葱花漩涡t broth, but compared with other pho around town, there’s not a lot of the leafy DIY garnish served on the side here. No matter. John Nguyen’s Hanoi-style soup starts with oxtail, neck, and marrow bones, which make for a hearty but not overly rich stock. Charred onion, shallot, and ginger mellow out for 16 hours with the bones, along with a smidgen of fish sauce, and a traditional rock sugar finish. The through line of light caramel is exceptionally subtle, leaving plenty of room for the firm noodles and faintly rosy fillet slices (plus add-on oxtail, which you should get) to deliver the gamut of flavors. Pho dac biet, a colossally loaded concoction with tongue and bone marrow showing up in the all-beef bowl, is offered as a special, and lobster pho is in the works.
3.夫人
212 E. 10th St., nr. Second Ave.; 917-261-2115
As the son of Vietnamese refugees who went on to open several restaurants in Chinatown, Jimmy Ly spent much of his childhood in professional kitchens, which goes some ways to explain his unfussy but masterful approach to pho, devised with Yen Vo, his wife and partner. Charred ginger, shallots, and collagen-rich, roasted joint ends of beef bones combine to produce an almost buttery stock, and in addition to the appealing red Angus eye round, bowls are equipped with a raft of chopped cilantro and some nicely cartilaginous meatballs. Get the whole, wobbly, add-on short rib that’s simmered in the 24-hour broth.
4.khe-yo
157 Duane St.，Nr。W.百老汇；212-587-1089
老挝,老板“Schwader出生its own rich tradition of noodle soup that runs parallel to Vietnam’s, and Nong Khai, Thailand, where Schwader lived briefly in a refugee camp as a kid, represents the third geographical (and deeply personal) influence of his noodle soup acumen. The chef simmers broth for eight hours, with coriander and fennel joining the usual aromatic suspects; charred daikon adds sweetness. Bowls are topped with super-beefy oxtail and brisket, and the spread of garnishes is extra generous. Schwader even styles out hoisin with cracklings. “Laotians love pork rinds,” he says.
5.Pho Best
多个位置
For supplementary charges, extra proteins like lamb chops, chicken wings, and crab patties can be added to any of 19 pho choices. Diners overwhelmingly opt for the split roasted marrow bone, which doesn’t even fit in the bowl, or the priciest option, pho with a whole, shell-on lobster that’s a bit unwieldy though it’s thoughtfully been chopped into pieces. All of this is to say the Pho Best’s menu is as busy as its Flushing locations are frenetic. But skip the crustaceans, marrow, and extras in favor of the basic rib-eye pho, with tendon, tripe, and gelatinous bits of brisket in an admirably caramel-tinged broth.
Honorable Mentions
An Choi
85 Orchard St., nr. Grand St.; 212-226-3700
One best bet at the enduringly great Lower East Side restaurant is its pho bo dac biet, which goes all-in on beef with oxtail and nearly raw slivers of flank, plus a bonanza of other cuts in texture-supplying supporting roles. (In pho-adjacent news, it should be mentioned that An Choi’s bun bo hue nails a nifty balance of fat and body, thanks to lots of brisket and an array of alternatingly fatty and loaflike pork products.)
BaXuyên
Nr.4222第八大街。日落公园42街；718-633-6601
Sunset Park’s bright Viet luncheonette excels at a menu of sandwiches representing extremes of the flavor spectrum, including pickles, sardines, head cheese, and various emulsified pork products. What customers order as pho is really closer tohu tieu，一个温和的配对面条汤，上面放着芽和炒葱，薄切的烤猪肉和一些肉类的老虎虾。
掩体
99 Scott Ave., at Randolph St., East Williamsburg; 718-386-4282
掩体’s scene-y, expansive postindustrial home base near the Maspeth border — neighbors include a small batchmeadery和真菌学创业- 巨大的滋养pho很快。牛肉（草食），鸡肉（牧场）和蘑菇（素食主义者，长大的in-house) versions are all appropriately roast-y, and benefit from the bundle of tear-your-own Thai basil served on the side with fat jalapeño slices. They’re an excellent balm for a cold day, mild hangover, rotten breakup, Executive branch dysfunction, as well as any nonspecific, multigenerational malaise.
Chow Time
1418 Mermaid Ave., nr. Stillwell Ave., Coney Island; 347-713-1560
The roast pork is distinctly Cantonese, the bottled sriracha is Thai, and wings are straight-up Buffalo at this colorful, all-purpose Mermaid Avenue storefront. Quick-serve format aside, each plastic bowl of beef pho comes with a fan of pinkish top round slices and a vapor trail of comforting aromatics.
5ive Spice
52 Fifth Ave., at Bergen St., Park Slope; 718-857-3483
At first it seems that a rote, pick-your-protein menu format prevails; lemongrass chicken pho sports the same griddled white meat that appears in the bánh xèo “tacos,” for example.The spicy house pho, however, stands out and punches way above its weight. Bowls are crowned with big portions of braised short rib, diffusing a fine layer of dried chile-infused fat across the surface of the broth, which provides just enough heat without obliterating the simmered spices beneath it.
Lucy’s Vietnamese Kitchen
262 Irving Ave.，Nr。布什威克的梅纳汉街；718-483-9837
如果曾经有过一品脱大小的行动，请征求特许经营权，那就是露西。房屋汤是基于蘑菇，纯素食和美味的。在星空和绿色小豆蔻中发现了带有豆腐的pho，几乎与任何油和桉树般的风味化合物一起摇晃。出色的厚牛s将其转变为甚至更强力的东西。
Nightingale 9
329 Smith St., nr. President St., Carroll Gardens; 347-689-4699
For beef pho, brisket and eye round are hormone- and antibiotic-free, with restrained cinnamon and star anise and a brothy base of charred shallot and ginger. Similarly, pho ga gets an assist from sister restaurant Wilma Jean, which sends its post-butchered Bell & Evans chicken bones to simmer overnight with lots of lemongrass and ginger. Another crucial element to the broths is that each is fashioned along the lines of a sourdough starter or Enrique Olvera’smole madre，与以前的批次相结合的少量与新的结合，这采取了一些解释上级身体的方法。
Pho Bang
157 Mott St., nr. Broome St.; 212-966-3797
30年前，早在拉面躁狂症或骨汤发烧之前，该市不少于五只pho刘海。如今，最后一个地点站在全国可变的属性链, but the Mott Street shop has the feel of a single-unit institution, drawing a mix of loyal customers and the type of tourists who might otherwise be at a place like Katz’s Deli.Tips are the same as always: Upgrade to the extra-big bowl for a dollar; add a handful of buoyant beef meatballs for two more; go heavy on the side plate of chiles and greenery.
pho大
277 Grand St.，Nr。福赛斯街；212-965-5366
通过木板空间的不间断交货人流流量是卷的标志，永久性的服务也是如此。当然，这些都是好预兆，以及配有混合肉类的十几种pho选择。Pho Bo Vien（本质上是面条，肉汤和乳化牛肉的超光球）是一些较美好的Showboat-Y Phos市中心的喘息喘息的喘息的喘息。
Pho Vietnam
87 Chrystie St.，Nr。海斯特街；212-775-0999
Little slips of organ meat are tucked just beneath the surface of the broth of pho xe lua, an immense bowl laden with navel, flank, tendon, raw eye of round, and generally more red meat than one would find on a Dyker Heights deli sub.
Saigon on 5th
383 5th Ave., nr. 6th St., Park Slope; 718-369-0309
Bowls are jumbo, with suitably crunchy sprouts and onion, and noodles are springy with a good chew, closer to a fresh product than the reanimated and often clumpy rice sticks found elsewhere. Sliced brisket is streaked with fat that’s picked up a thing or two from the well-spiced broth it’s been simmered in.