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I have taken to the habit of having Pho at “Pho 79” in Davie, while I wait for the nice Ladies at “Davie Coin Laundry” to take care of one of my lesser liked weekly chores. Both establishments are by far the best of their kind in this area (Ft Lauderdale to the Keys and across to Ft Meyers), so I am really lucky to have found both.
Now to the point :
While the Pho at Pho 79 far outshines any other Pho around here, if you eat like I do, you will pay the price. Mind you, this is in a strip mall, no decor, no service to speak of, very run down environment and I really only go there to enjoy the Pho, but if I want a decent portion my bill comes to a whopping $24.00 without tip . This includes a diet coke, a large Pho and one portion each of extra noodles, tendon and tripe. While this might sound like a lot, it really isn’t. Yes, there is a huge amount of broth, but inside is a VERY small amount of noodles, a minuscule quantity of paper thin (as it supposed to be sliced) brisket and a tiny (I guess maybe 0.5 oz of each tendon and tripe. The additional side orders are only slightly bigger. So, while all this leaves you full for about one hour, it is mostly broth you consume, excellent prepared food but at a hefty price.
Onward to the solution – making my own tripe and noodle soup, TWO large bowls of soup with LOT”S of noodles, tripe and greens for a total of about $ 8.00 🙂
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Bon Appetit ! Life is Good !
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Pho at PHO 79 :
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Preparation of Chinese Beef Tripe And Egg Noodle Soup :
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I don’t know Chef…Tripe and any other type of ‘offal’, are very difficult to convince most multi-generational American’s to try, even on a dare. They can never quite get their heads around the subject, although their ancestors thrived on such dishes back in the ‘old country’.
My own English-born parents cooked it occasionally but were still unable to convince us kids to eat it. We stayed well away from the kitchen while it was cooking.
Tripe is much more a ‘cultural’ cuisine consideration these days, whereas, during the Great Depression of the 1930’s and WW2 with food shortages and rationing, tripe was much more commonplace in American family kitchens.
Give American’s the choice of a Hamburger, or a bowl of tripe, however it is prepared, I fear you will not see many hands up for tripe.
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Sure Jack, that’s why most of my blog- followers (about 15000 around the world) are not of the “hamburger crowd” 🙂 Cheers
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