Comments on: Pho Builds A Community

By: Ed Bruske

Ed Bruske — Wed, 11 Nov 2009 00:32:41 +0000

Kim, I actually think the food has improved since the move. They also lost one of the sisters. But that far out in Virginia traffic is not something we do on a frequent basis. I am happy for their success, but I do not plan to be a regular customer. (Frankly, getting into Eden Center was enough of a hassle.)

By: kimsikes

kimsikes — Tue, 10 Nov 2009 22:38:05 +0000

That’s awfully nice of them but I’m sure they miss you guys coming around. Have you been to the new Four Sisters yet? It’s absolutely gorgeous and the food is just as good. So you don’t attempt to cook your own pho even though you have the recipe straight from the chef?

By: Ed Bruske

Ed Bruske — Tue, 10 Nov 2009 20:19:57 +0000

Kim, it’s a small world for sure. Last time I looked, they still had that article framed and hanging on the wall at Four Sisters. We had to stop going to our favorite pho place–Pho Tey Ho–because the owner wouldn’t let us pay for dinner.

By: kimsikes

kimsikes — Tue, 10 Nov 2009 17:04:43 +0000

Pho-natics? Haha. Ed, I HAVE that article you wrote! How crazy! I remember being pretty stoked coming across that in the paper.

By: Ed Bruske

Ed Bruske — Mon, 09 Nov 2009 21:46:51 +0000

Kim, we are pho fanatics–including daughter–and were tired of having to drive into Virginia for it. I spent considerable time researching pho for an article I wrote for the Post’s food section a few years ago. I was taught how to make beef pho by the then-owner of Pho Tay Ho in Bailey’s Crossroads, and chicken pho by one of the owners of Pho 75. MSG, or “magic spice,” is pretty traditional in pho, but I’m glad you are able to enjoy your soup without it. For myself, I am now eating pho without the noodles and in all honestly I think I prefer it that way–less to get in the way of the broth.

By: kimsikes

kimsikes — Mon, 09 Nov 2009 21:16:55 +0000

Yay! Another pho fan! I’m glad that it is finally accessible to you. My husband and I can’t go for more than a week without it. In my brief unemployment period I made it a point to learn how to make chicken pho from my mom who is Vietnamese. That wonderful day happened last week. It was hours of torture smelling the aromatic broth bubbling before we sat down to enjoy my first co-creation of pho. The best part of it all was that I used all natural ingredients (ie: no MSG) and Polyface chicken!!