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The Water Cooler
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pho in okc
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<blockquote data-quote="aestus" data-source="post: 2743777" data-attributes="member: 2989"><p>Pho Lien Hoa. Get the P11 or the P14 for the beef pho. My favorite is the P14. I can't get enough of the fatty brisket they use. When you order, try the broth clean with no additives. Then add the culantro, thai basil and bean sprouts. If you hate veggies, then at the very minimum add the thai basil. It's mandatory for the flavor. Squeeze some lime juice if you want some acidity. Then add the hoisin sauce (the black sauce) and sriracha sauce to taste into your broth. I usually only add the sriracha, but lots of people only add the hoisin or no sauce at all.</p><p></p><p>Next to the napkins, there's these tiny little plates. Squeeze some hoisin sauce and/or sriracha sauce (or both and mixed together) and dip your meat from the pho into this sauce before eating it.</p><p></p><p>Then next time you go there, order the M1 or the M12 but specify rice noodles. The M1 is BBQ pork with crab and shrimp and the M12 is the BBQ Pork with wontons. They put caramelized onions and pork cracklin in the broth with a fried shrimp cracker, which gives this a super savory flavor.</p><p></p><p>Then on your 6th or 7th time, order the marinated beef/pork vermicelli dishes to try out the non pho food they serve there, which is also very excellent. I sometimes order my pho with a side of the marinated beef if you're a fan of Korean BBQ. It's basically Korean bulgogi.</p><p></p><p>There's other great pho places, but Pho Lien Hoa is the standard others are judged and measured by. It's the one place everyone misses when they move out of town. I travel a lot for work and the pho places in Seattle, SF and Chicago just don't compare to the Pho we have here. The only place that I thought had comparable pho was in NYC.</p></blockquote><p></p>
[QUOTE="aestus, post: 2743777, member: 2989"] Pho Lien Hoa. Get the P11 or the P14 for the beef pho. My favorite is the P14. I can't get enough of the fatty brisket they use. When you order, try the broth clean with no additives. Then add the culantro, thai basil and bean sprouts. If you hate veggies, then at the very minimum add the thai basil. It's mandatory for the flavor. Squeeze some lime juice if you want some acidity. Then add the hoisin sauce (the black sauce) and sriracha sauce to taste into your broth. I usually only add the sriracha, but lots of people only add the hoisin or no sauce at all. Next to the napkins, there's these tiny little plates. Squeeze some hoisin sauce and/or sriracha sauce (or both and mixed together) and dip your meat from the pho into this sauce before eating it. Then next time you go there, order the M1 or the M12 but specify rice noodles. The M1 is BBQ pork with crab and shrimp and the M12 is the BBQ Pork with wontons. They put caramelized onions and pork cracklin in the broth with a fried shrimp cracker, which gives this a super savory flavor. Then on your 6th or 7th time, order the marinated beef/pork vermicelli dishes to try out the non pho food they serve there, which is also very excellent. I sometimes order my pho with a side of the marinated beef if you're a fan of Korean BBQ. It's basically Korean bulgogi. There's other great pho places, but Pho Lien Hoa is the standard others are judged and measured by. It's the one place everyone misses when they move out of town. I travel a lot for work and the pho places in Seattle, SF and Chicago just don't compare to the Pho we have here. The only place that I thought had comparable pho was in NYC. [/QUOTE]
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