#sEATtle: Pho Bac

September 30, 2016

I like to eat. A lot. Food is bae. Therefore, I figured I would post reviews of the places I go to give you a little insight and maybe some ideas on where you might want to nom with your friends or special someones. Plus, it gives me an excuse to pig out on Seattle's best eats and not feel bad about it, because work!

Before we start, though, I want to make one thing perfectly clear, I am NOT a professional food nerd, nor do I want to be. I don't know the intricacies of French cooking. Heck, I don't even know how to spell "intricacies." It also means that if you ask me what the best burger is, I'll probably say Lil Woody's before I suggest any kind of "gourmet" burger, unless that gourmet burger has an egg on it. Then gourmet burger wins (any burger with an egg on it wins really.) Also, my idea of a fancy pizza is anything with more than two toppings. Basically what I'm getting at is consider these restaurant reviews for the common man/woman.

Got it? Good, let's roll!

Pho Bac

1809 Minor




The 3 best things about Autumn are the return of football, sweatshirts and shorts weather, and the return of fall foods.  Sure, you can have pho anytime of the year, but for whatever reason, it just tastes a little better when there is a nip in the air. I am blessed to have Pho Bac literally 400 feet from my office and walking back through their doors for the first (of what will be at least 50x before xmas) time since the spring brought quite the smile to my face.  Did it bring a smile to my tummy? Lets find out....


The real key to a delicious bowl of pho is the broth, and the quality of the stuff you load sed broth up with.  I usually order the Pho Tom (prawns) but this time I went for chicken. Because I am basic sometimes. Pho Bac also has beef, a vegetarian option, and if you are bold ( I am not) you can get it with tripe. In regards to the broth, I don't know what they do differently, but Pho Bac has the best in town. Its so rich and flavorful, really perfect. Almost too perfect really, because once you have it, it becomes your standard, what you judge all other broths against.  

I like my pho on the spicy side, so after loading my bowl with chicken, noodles, sprouts, lime, onions, and cilantro, I drop a healthy glob of chili paste in there.  Also, 3 big swirls of siracha aka that bottle of red stuff with the rooster on it! 

Everything is in, now it just needs a few stirs and its go time! 

Boom. Look at that jalipeno, just laying back in the cut all subtle, waiting to give you that little kick at the end of your spoonful. I see you.  I see you.  If your pho looks like this at the end, you've done something right. Give yourself a round of applause, and get some napkins ready because after about 4 spoonfulls your nose should be running.  That's how you know you did it right. My grandma taught me that in regards to her chili, it applies here as well. 



When I first moved to Seattle, I had no idea what pho was because I came from the desert, where soup is extinct except for menudo (gross) and posole (YUM).  Having no idea where I was or what I should eat, I literally had nothing but pho for the first 4 days here since it was across the street from my office AND my apartment. Little did I know that this would trigger a terrible pho addiction that has ravaged my wallet and delighted my taste buds ever since.  I've had pho all over the city and to me, Pho Bac still remains the best in town. In fact....I need some right now.....BRB......

Go here if... You know your pho, you want your pho, you need your pho.

Don't go here if... comfort food makes you uncomfortable.