Vancouver Magazine

Good pho is a life-sustaining meal that manages to combine most of the major food groups (with the exception of alcohol) in one bowl. From the encyclopedic pho list, choose the No. 15 beef bowl—pho tai nam. Long-kettled beef bones produce the base broth—which we’ve found inconsistent, but when it’s good, it’s very good. It’s clarified (a bit of alchemy), then transferred to litre-size service bowls. Sliced rare beef and braised brisket are added over rice noodles, whole stems of basil leaves, and a dice of fresh chilies. A splash of lime juice to finish. Char-broiled chicken leg and pork chop ae divine; chilled Vietnamese coffee a must.