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Beef remains by far the most popular version of the soup in Little Saigon, and the majority of restaurants offer the chicken variety as an afterthought. But at Pho Dakao, cluckers are king (or queen, as it were)-they offer eight types of chicken pho, from some containing giblets, tripe and other offal to straightforward chicken soup that Red Staters would slurp up if they didn't know it came from the hands of a Vietnamese.
When doing a cover story about noodles, the first thing you need to do is get rid of all the bad headlines that quickly pop into your cliché-addled brain. "Oodles of Noodles!" "Noodling Around!" "Noodle Knowledge!" "My Life As a Noodle!"... More »
This Labor Day weekend was spent in San Francisco at a new festival called Slow Food Nation, a celebration of all foodstuffs local, organic and damn good. It’s part of the larger Slow Food movement, which calls for eaters to maintain local... More »
There are two kinds of pho-lovers in this world: those who choose beef, and those who prefer chicken. Everyone in Little Saigon knows the best beef pho comes from Pho Thanh Lich (last year's Final Pho winner, as well as Best Pho title holder two years in a row here), and the best chicken pho comes from Pho Dakao (the winner in 2009), so which of the two wins in a face-off? It's like splitting the 1992 USA Basketball Dream team into squads led by Michael Jordan and Magic Johnson, but we'll go... More »
Seemingly every third restaurant in Little Saigon sells pho, but few specialize in pho ga--chicken pho, a gentler, sweeter take on the Vietnamese soup. What distinguishes the smallish diner Pho Dakao from the hundreds of other pho palaces is the chicken itself--slaughtered that day at a sister company that sells live chickens a couple of blocks over. The difference between freezer hen and the fresh, just-plucked deal is as easy to taste as the difference between real horchata and... More »
Seemingly every third restaurant in Little Saigon sells pho, but few specialize in pho ga—chicken pho, a gentler, sweeter take on the Vietnamese soup. What distinguishes the smallish diner Pho Dakao from the hundreds of other pho palaces is the chicken itself—slaughtered that day at a sister company that sells live chickens a couple of blocks over. The difference between freezer hen and the fresh, just-plucked deal is as easy to taste as the difference between real horchata and the stuff frat boys make with powder. The chicken chunks also contribute to the broth—this is the chicken soup Campbell's could never quite master. Pho Dakao also offers a great beef pho.
Da best pho shizzle eva here. Gotta check it out mang!
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