- 308 E Girard Avenue, Philadelphia, PA
- Cuisine: Vietnamese
- Meals Served: Dinner, Lunch
- Price: $$
- Accepts Credit Cards: Yes
- Hours: Dinner: Thursday to Monday from 5:30 p.m. to 10:30 p.m.; Lunch: Saturdays and Sundays 11 a.m. to 2 p.m.
Philadelphia Inquirer critic, Craig LaBan has spent the last three months becoming a pho expert. LaBan has traversed Washington Avenue, explored Chinatown and peeled back the mystery of East Kensington’s pho culture to come up with his list of the best pho in Philadelphia.
Along the way, LaBan discovers, tips, tricks and some off-the-menu requests that can elevate your pho sojourns as well.
There are a million and one food photos out there on Instagram, but here are thirteen of Philadelphia’s restaurants that do Instagram best.
Russet posts a lot of vegetable pics, but makes ‘em look very appetizing thanks to such bright hues.
Another specimen of the chioggia squash.
Stock – Two Bells, Very Good
Where Stock truly excels, and the best reason to hang with Fishtown hipsters at the counter, are the small menu’s beef-free options. The mushroom pho packs an umami punch the beef pho lacks. The shredded green papaya starter is one of the most irresistible salads in town, the crunchy threads and roasted peanuts basking in a tart and funky fish sauce-lime dressing that flickers with chile heat. Of the daily banh mi hoagies, which included tasty chicken meatball and unexpectedly bland pork sausage, the surprising winner was filled with custardy tofu, bright with soy-garlic marinade, pickled cabbage, and creamy Japanese mayo.
Stock: The meticulous beef pho has depth, but is outshone by other offerings [Philadelphia Inquirer]
Dizengoff - Three Bells, Excellent
[T]his hummus takes on its magnetic powers thanks to chef Emily Seaman. The Zahav alum compulsively creates new garnishes daily based on what farmers deliver, with spot-on instincts for textures and flavor contrasts.
Summer corn took on the musky sweetness of fenugreek. Red peppers, simmered with pomegranate, went for a muhammara mood with crushed walnuts. Soft cannelinis were tinted yellow with Yemenite hawaj curry, dusted with smoky black flecks of Urfa chilies. Charred eggplants were cooked to a gloss, then tanged with vinegar and garlic. Fragrant ground lamb, one day topped with pickles, another stewed with orange and pistachios, hit a high with aromatic Persian spice.
Dizengoff: At this 'hummusiya,' the chickpea puree takes on magnetic power [Philadelphia Inquirer]