Tossed Salads and Scrambled Eggs

Pho Viet Anh – Queen Anne, Seattle

Posted on: Friday 29 July 2011

I love noodles. Pasta, udon, ramen, rice, vermicelli, soba, glass, egg – I prefer starchy carbohydrates over grains. Wok fried, steeped in soup, tossed in sauce or dry style, I eat noodles several times a week! Versatile and comforting, the key is to follow the cooking time.

The lovely Marilyn recommended Pho Viet Anh in Lower Queen Anne. The weather was mild enough for the Vietnamese noodle soup, phở.

Located on a quiet street corner in an old weatherboard house, the interior was decorated with kitsch lanterns, and the walls were painted red with bamboo panels. I had noticed a patio shaded by rainbow umbrellas. On a clear day with a gentle breeze, I was happy to dine al fresco.

Milky white and translucent, the rice paper roll was tautly wrapped. A sweet peanut sauce seasoned the prawns, romaine lettuce, rice vermicelli noodles and Thai basil with each dip. The combination was fresh and light.

Phở dominated the menu with stock and protein options. I ordered a small bowl with traditional beef stock and brisket. The phở was served with a side plate of bean sprouts, Thai basil and a wedge of lime. I tore leaves off the stalk of Thai basil and submerged them into the broth.

Cilantro, green onions and thin slices of brisket floated in a steaming broth of ginger, cloves, star anise and cinnamon. Aromatic and soothing, I relished slurping the thin rice noodles spoonfuls of soup. There was a generous amount of noodles and brisket and the beef was tender.

A popular Vietnamese sandwich with meat, pickled carrots, cucumber, cilantro, peppers, pâté and mayonnaise, bánh mì is on the take-away lunch menu.

As I exited, Santa and two snowmen wished me happy holidays – it’s Christmas in July!

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