Adam Erace heads into Chinatown and Pho Cali. He settles into the Vietnamese equivalent of soup and a sandwich, pho and Banh mi.
Pho Cali’s crispy pork hoagie on a griddled roll is easily as good as ones I’ve had at the Vietnamese bakeries downtown.
Deep fonts big enough to baptize a baby are the pho vessels of choice. Shrimp float like buoys in the golden star anise-scented broth of the shrimp pho ($5.50), while tangles of vermicelli and tender beef give the fiery bun bo hue ($5.50) its weight.
Pho Cali offers taste of comforting Vietnamese [Courier-Post]