{"id":4567,"date":"2021-07-02T16:48:37","date_gmt":"2021-07-02T22:48:37","guid":{"rendered":"https:\/\/theboisebeat.com\/?p=4567"},"modified":"2021-07-02T17:32:45","modified_gmt":"2021-07-02T23:32:45","slug":"pho-nguyen-in-boise-creates-amazingly-tasty-vietnamese-soups-and-much-more","status":"publish","type":"post","link":"https:\/\/theboisebeat.com\/index.php\/2021\/07\/02\/pho-nguyen-in-boise-creates-amazingly-tasty-vietnamese-soups-and-much-more\/","title":{"rendered":"Pho Nguyen In Boise Creates Amazingly Tasty Vietnamese Soups And Much More"},"content":{"rendered":"

\"Ph\u1edfPh\u1edf Nguy\u1ec5n in Boise is a local Vietnamese restaurant that highlights all the reasons why Vietnamese cuisine is one of my favorites. Filling and yet light, with freshness from plenty of fresh herbs like basil, fresh bean sprouts, red cabbage and fresh jalape\u00f1os. The red chili sauce that others buy in a large container from the Asian markets is not their way; instead Ph\u1edf Nguy\u1ec5n in Boise makes their own in-house. The flavors in the chili paste are bright, spicy but without being overpowering and with layers of flavors from an assortment of chiles including habaneros. <\/span><\/p>\n

\"Ph\u1edfM<\/span>ake no mistake, <\/span>however<\/span>, if spicy is not what you want, most of the dishes are not spicy at all. You can use the house made red chili <\/span>paste<\/span>, the jalape<\/span>\u00f1<\/span>os or the ubiquitous S<\/span>riracha Sauce that is found as part of the condiments that are found on every table along with hoisin and soy sauce to adjust to your personal taste. Vietnamese cuisine emphasizes this aspect, with plenty of choices to adjust the majority of their ph<\/span>\u1edf<\/span> soups to your own taste.<\/span><\/p>\n

<\/p>\n

S<\/span>pring rolls are one item that is found in just about every Vietnamese restaurant in the US. However, you can\u2019t find it in any restaurants in Vietnam for one simple reason—every family makes it at home. When I visited Vietnam in 2019 <\/span>for what was primarily a food tour<\/span>, I was lucky enough to have even been invited to a family\u2019s house in Ho Chi Minh City (also known as Saigon). <\/span>Part of the reason was to teach me how to make my own spring rolls (Note: it is harder than it looks and mine turned out, well, not very pretty). It made me appreciate the skill needed to roll these delicious appetizers. <\/span><\/p>\n

\"Ph\u1edfPh<\/span>\u1edf<\/span> Nguy<\/span>\u1ec5<\/span>n <\/span>has several versions of the rolls, with pork, shrimp or both and even a vegetarian spring roll on the menu. My spring rolls were delicious, full of the thin rice vermicelli, fresh herbs, thin sliced pork and tender cooked shrimp. <\/span>The appearance was spot on too, rolled perfectly and with the shrimp and pork visible through the fresh rice paper wrapper. On the side was a dipping sauce, with peanut<\/span>s<\/span> both in the sauce and a chopped peanut garnish. <\/span>The Spring Rolls are made in two versions, Vegetarian or with shrimp and thinly sliced pork. There are also the popular Fried Eggrolls as an appetizer, also in two versions. <\/span>Popcorn Chicken rounds out the appetizer menu. <\/span><\/p>\n

The broth is key to any proper Vietnamese soup. A good Vietnamese restaurant will simmer their broth for 12 hours or more, slowly extracting the flavors out of meaty beef, pork or chicken bones, onions and spices such as star anise. <\/span>My favorite soup is a version of ph<\/span>\u1edf <\/span>created and named after the royal capital of Vietnam, the city of Hu<\/a><\/span>\u1ebf<\/span> in central Vietnam. <\/span>B\u00fan b\u00f2 Hu\u1ebf<\/span><\/span><\/span> is spicy, but if the base broth is made correctly, has many layers of flavor from the combination of beef and pork bones as well as the other spiced used in the long simmering process. My bowl at <\/span>Ph<\/span>\u1edf<\/span> Nguy<\/span>\u1ec5<\/span>n in Boise <\/span>had some of the best depth of flavor I\u2019ve had any place. <\/span><\/p>\n

\"Ph\u1edfMy bowl of<\/span><\/span> B\u00fan b\u00f2 Hu\u1ebf <\/span><\/span><\/span>was chock full of thick rice noodles, sliced onions, sliced pork, pig\u2019s foot (a special request of mine), Vietnamese pork roll and other goodies. It was spicy, salty; and had a wonderful balance of umami flavors from a high quality fish sauce that they use. <\/span><\/span><\/span>It was easily one of the best bowls of <\/span><\/span><\/span>B\u00fan b\u00f2 Hu\u1ebf <\/span><\/span><\/span>I have had in the US. The heat level was perfect, a nice spice level. On the side, a plate with an assortment of fresh basil, <\/span><\/span><\/span>jalape<\/span><\/span><\/span>\u00f1<\/span><\/span><\/span>o <\/span><\/span><\/span>slices, lime quarters and bean sprouts allowed adding a fresh, traditional touch to the bowl. As I ate, I was able to change the taste and balance of the dish by adding the <\/span><\/span><\/span>jalape<\/span><\/span><\/span>\u00f1<\/span><\/span><\/span>o, <\/span><\/span><\/span>basil, lime and fish sauce to the dish. At the table in a basket were also Hoisin Sauce, Soy Sauce and Sriracha Sauce to add more variety to the <\/span><\/span><\/span>B\u00fan b\u00f2 Hu\u1ebf.<\/span><\/span><\/span><\/p>\n

\"\"I talked with the owner about fish sauce, inquiring why it wasn\u2019t included in the condiments at the table. He explained that the usual cheap fish sauce which is at the table in most places is not what he wants for his customers. Instead, he buys a high quality brand which he uses for cooking <\/span><\/span><\/span>and has<\/span><\/span><\/span> a much more subtle flavor. <\/span><\/span><\/span>They will send out a small bowl of this fish sauce upon request.<\/span><\/span><\/span> I understood this well because I had shopped for fish sauce to use when I tried to cook Vietnamese; and noticed the price difference between the Phu <\/span><\/span><\/span>Q<\/span><\/span><\/span>uoc brand set on the table in its bottle at most restaurants. <\/span><\/span><\/span>Phu Quoc brand is<\/span><\/span><\/span> made in Hong Kong, not Phu Quoc (<\/span><\/span><\/span>an island <\/span><\/span><\/span>where the best fish sauces <\/span><\/span><\/span>traditionally <\/span><\/span><\/span>come from). I had <\/span><\/span><\/span>recently <\/span><\/span><\/span>purchased a bottle of Red Boat Fish Sauce<\/a>, made on the island of Phu Quoc and easily 5 times as expensive, but much smoother and subtle taste and fragrance. <\/span><\/span><\/span>Having read all the labels at Capital Asian Market to figure out which one I wanted, it was very easy to understand what he explained to me. <\/span><\/span><\/span><\/p>\n

\"\"A<\/span><\/span><\/span>nother trip was made to <\/span><\/span><\/span>Ph<\/span><\/span><\/span>\u1edf<\/span><\/span><\/span> Nguy<\/span><\/span><\/span>\u1ec5<\/span><\/span><\/span>n<\/span><\/span><\/span> with a friend to try some more dishes. A different version of the spring rolls was ordered, this time the Vegetarian Spring Roll. The flavor popped from these, with plenty of fresh herbs and veggies inside accompanying the usual cold vermicelli noodles and rice paper wrapper. A warm Peanut Sauce topped with crushed peanuts came on the side to dip the rolls into. These was messy to eat but the flavor was superb. <\/span><\/span><\/span>One of the reasons it was difficult to eat was because the rolls were very full, a good thing because I had noticed that most of the items served at <\/span><\/span><\/span>Ph<\/span><\/span><\/span>\u1edf<\/span><\/span><\/span> Nguy<\/span><\/span><\/span>\u1ec5<\/span><\/span><\/span>n <\/span><\/span><\/span>were very generous portions. <\/span><\/span><\/span><\/p>\n

\"\"My guest ordered the vegetarian version of the <\/span><\/span><\/span>Vermicelli Bowl that I had ordered on a previous trip, although mine had included the grilled shrimp and pork as well as a fried eggroll. While <\/span><\/span><\/span>the Vegetarian Vermicelli<\/span><\/span><\/span> looked delicious and got some favorable comments as to the flavor, it did come up short on being a filling dish, a common comment on vegetarian dishes from any salad-like <\/span><\/span><\/span>fare<\/span><\/span><\/span> and vegetarian items at most restaurants. <\/span><\/span><\/span><\/p>\n

This dish included fried and shredded tofu, chopped Vietnamese herbs, bean sprouts, green onions, chopped peanuts and julienned carrots. It<\/span><\/span><\/span> was a beautiful plating; and it was easy to see that all the veggies and herbs used in the Vermicelli Bowl were extremely fresh. <\/span><\/span><\/span>It came with the typical dressing used on all the Vermicelli Bowls which is a fish-sauced based dressing. My guest was able to request a vegetarian version of this dressing which the owner gladly brought over. <\/span><\/span><\/span><\/p>\n

\"\"O<\/span><\/span><\/span>f course, no review of a place with p<\/span><\/span><\/span>h<\/span><\/span><\/span>\u1edf <\/span><\/span><\/span>in the name would be complete without having a bowl of this incredibly popular Vietnamese dish. I opted for the <\/span><\/span><\/span>Ph<\/span><\/span><\/span>\u1edf<\/span><\/span><\/span> Nguy<\/span><\/span><\/span>\u1ec5<\/span><\/span><\/span>n <\/span><\/span><\/span>Special Combination, which included sliced steak, brisket, tripe, meatballs and tendon. There are eight different combinations available, with several including only rare steak and brisket for those who are not into the chewier and, less popular in the US, tripe and tendon. Also on the menu was the chicken version of pho that includes chicken breast and a rich chicken broth. A kid sized p<\/span><\/span><\/span>h<\/span><\/span><\/span>\u1edf<\/span><\/span><\/span> is also on the menu, less expensive and including just well-done steak or meatballs along with the vermicelli noodles and beef broth. <\/span><\/span><\/span><\/p>\n

\"Ph\u1edfThe beef broth was nice and rich, reflecting the long cooking of the beef bones and meats required to infuse the broth. <\/span><\/span><\/span>There was plenty of meat in it, including some of the specialty ones such as beef tendon and tripe not found in most restaurants here. <\/span><\/span><\/span>All the <\/span><\/span><\/span>p<\/span><\/span><\/span>h<\/span><\/span><\/span>\u1edf <\/span><\/span><\/span>bowls come in regular or large sizes; and it is possible to add a small bowl of meatballs as an extra side. <\/span><\/span><\/span>The large that I ordered was very filling, with a nice portion of vermicelli and plenty of the different meats in it. By adding the different condiments I was able to enjoy several different styles with my order, from mild to hot and sweet to sour. This is one of the keys to <\/span><\/span><\/span>p<\/span><\/span><\/span>h<\/span><\/span><\/span>\u1edf, <\/span><\/span><\/span>being able to start with the basic bowl and able to customize it to many different flavors, making it exactly how your taste buds want. <\/span><\/span><\/span><\/p>\n

\"Ph\u1edfOverall, I was extremely pleased with <\/span><\/span><\/span>Ph<\/span><\/span><\/span>\u1edf<\/span><\/span><\/span> Nguy<\/span><\/span><\/span>\u1ec5<\/span><\/span><\/span>n. <\/span><\/span><\/span>Service was good and attentive, the food was fresh and flavorful; and the menu had many choices. <\/span><\/span><\/span>They seemed to do a brisk takeout business also. <\/span><\/span><\/span>As I tend to do, I was able to talk (anonymously of course) with owners Luan and Kelly, the husband and wife team behind <\/span><\/span><\/span>Ph<\/span><\/span><\/span>\u1edf<\/span><\/span><\/span> Nguy<\/span><\/span><\/span>\u1ec5<\/span><\/span><\/span>n. <\/span><\/span><\/span>They were both willing to take time to share information about the food and their restaurant, which made for a much more enjoyable experience than I have had at most Vietnamese restaurants in the Treasure Valley, with the exception of Boise\u2019s excellent <\/span><\/span><\/span>Ph<\/span><\/span><\/span>\u1edf<\/span><\/span><\/span><\/a> Tay<\/a>. <\/span><\/span><\/span><\/p>\n

Ph\u1edf Nguy\u1ec5n\u00a0<\/span>currently has some summer specials going on such as the widely popular Vietnamese sandwich, the Banh Mi. These are available with either grilled pork or grilled chicken. They also occasionally have daily specials including Hu Tieu, a <\/span><\/span><\/span>pork broth <\/span><\/span><\/span>soup which has flat noodles instead of the thin rice vermicelli used in p<\/span><\/span><\/span>h<\/span><\/span><\/span>\u1edf <\/span><\/span><\/span>and <\/span><\/span><\/span>is <\/span><\/span><\/span>usually made with pork, shrimp <\/span><\/span><\/span>and occasionally fish balls<\/span><\/span><\/span>. I<\/span><\/span><\/span> will definitely be going back again to <\/span><\/span><\/span>Ph<\/span><\/span><\/span>\u1edf<\/span><\/span><\/span> Nguy<\/span><\/span><\/span>\u1ec5<\/span><\/span><\/span>n <\/span><\/span><\/span>to explore their interesting menu and try more of their excellent dishes<\/span><\/span><\/span>.<\/span><\/span><\/span><\/p>\n

Ph<\/span><\/span><\/span>\u1edf<\/span><\/span><\/span> Nguy<\/span><\/span><\/span>\u1ec5<\/span><\/span><\/span>n<\/span><\/span><\/span><\/b><\/p>\n

7<\/span><\/span><\/span>310 State Street<\/span><\/span><\/span><\/p>\n

Boise, ID 83714<\/span><\/span><\/span><\/p>\n

(208) 853-9555<\/span><\/span><\/span><\/p>\n

Ph<\/span><\/span><\/span>\u1edf<\/span><\/span><\/span> Nguy<\/span><\/span><\/span>\u1ec5<\/span><\/span><\/span>n <\/span><\/span><\/span>Facebook Page<\/span><\/span><\/span><\/a><\/p>\n

All photos by Ed Simon for The Boise Beat<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Ph\u1edf Nguy\u1ec5n in Boise is a local Vietnamese restaurant that highlights all the reasons why Vietnamese cuisine is one of my favorites. Filling and yet light, with freshness from plenty of fresh herbs like basil, fresh bean sprouts, red cabbage and fresh jalape\u00f1os. The red chili sauce that others buy in a large container from […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[24,28,9,1],"tags":[64,335,1292,1295,1294,1293,441,338],"class_list":["post-4567","post","type-post","status-publish","format-standard","category-boise-life","category-food","category-restaurants","category-uncategorized","tag-boise","tag-pho","tag-pho-nguyen","tag-pork","tag-shrimp","tag-spring-roll","tag-vegetarian","tag-vietnamese"],"yoast_head":"\nPho Nguyen In Boise Creates Amazingly Tasty Vietnamese Soups And Much More - The Boise Beat<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theboisebeat.com\/index.php\/2021\/07\/02\/pho-nguyen-in-boise-creates-amazingly-tasty-vietnamese-soups-and-much-more\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pho Nguyen In Boise Creates Amazingly Tasty Vietnamese Soups And Much More - The Boise Beat\" \/>\n<meta property=\"og:description\" content=\"Ph\u1edf Nguy\u1ec5n in Boise is a local Vietnamese restaurant that highlights all the reasons why Vietnamese cuisine is one of my favorites. 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The red chili sauce that others buy in a large container from […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theboisebeat.com\/index.php\/2021\/07\/02\/pho-nguyen-in-boise-creates-amazingly-tasty-vietnamese-soups-and-much-more\/\" \/>\n<meta property=\"og:site_name\" content=\"The Boise Beat\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/TheBoiseBeat\/\" \/>\n<meta property=\"article:published_time\" content=\"2021-07-02T22:48:37+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-07-02T23:32:45+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theboisebeat.com\/wp-content\/uploads\/2021\/07\/Vermicelli-with-egg-roll-grilled-shrimp-and-grilled-pork-1024x768.jpg\" \/>\n<meta name=\"author\" content=\"Ed Simon\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@BoiseBeat\" \/>\n<meta name=\"twitter:site\" content=\"@BoiseBeat\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ed Simon\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/theboisebeat.com\\\/index.php\\\/2021\\\/07\\\/02\\\/pho-nguyen-in-boise-creates-amazingly-tasty-vietnamese-soups-and-much-more\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/theboisebeat.com\\\/index.php\\\/2021\\\/07\\\/02\\\/pho-nguyen-in-boise-creates-amazingly-tasty-vietnamese-soups-and-much-more\\\/\"},\"author\":{\"name\":\"Ed Simon\",\"@id\":\"https:\\\/\\\/theboisebeat.com\\\/#\\\/schema\\\/person\\\/d9eed17e2511b11546c489b703b0a406\"},\"headline\":\"Pho Nguyen In Boise Creates Amazingly Tasty Vietnamese Soups And Much More\",\"datePublished\":\"2021-07-02T22:48:37+00:00\",\"dateModified\":\"2021-07-02T23:32:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/theboisebeat.com\\\/index.php\\\/2021\\\/07\\\/02\\\/pho-nguyen-in-boise-creates-amazingly-tasty-vietnamese-soups-and-much-more\\\/\"},\"wordCount\":1681,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/theboisebeat.com\\\/index.php\\\/2021\\\/07\\\/02\\\/pho-nguyen-in-boise-creates-amazingly-tasty-vietnamese-soups-and-much-more\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/theboisebeat.com\\\/wp-content\\\/uploads\\\/2021\\\/07\\\/Vermicelli-with-egg-roll-grilled-shrimp-and-grilled-pork-1024x768.jpg\",\"keywords\":[\"Boise\",\"pho\",\"Ph\u1edf Nguy\u1ec5n\",\"pork\",\"shrimp\",\"spring roll\",\"vegetarian\",\"Vietnamese\"],\"articleSection\":[\"Boise Life\",\"Food\",\"Restaurants\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/theboisebeat.com\\\/index.php\\\/2021\\\/07\\\/02\\\/pho-nguyen-in-boise-creates-amazingly-tasty-vietnamese-soups-and-much-more\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/theboisebeat.com\\\/index.php\\\/2021\\\/07\\\/02\\\/pho-nguyen-in-boise-creates-amazingly-tasty-vietnamese-soups-and-much-more\\\/\",\"url\":\"https:\\\/\\\/theboisebeat.com\\\/index.php\\\/2021\\\/07\\\/02\\\/pho-nguyen-in-boise-creates-amazingly-tasty-vietnamese-soups-and-much-more\\\/\",\"name\":\"Pho Nguyen In Boise Creates Amazingly Tasty Vietnamese Soups And Much More - 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Whether he's looking for the best ceviche in Colombia, the best poke in Hawaii, the best tequila in Jalisco or the best Taiwanese Beef Roll in Los Angeles and Banh Mi in Ho Chi Minh City; it's all good food! He also loves a good drink. He's had Mai Tais in Hawaii, Bourbon in Kentucky, Tequila in Mexico and Rum in Jamaica. His wine escapades have taken him to Napa, Sonoma, the Willamette Valley and Idaho's Sunnyslope wine Trail. And he's had beer all over the world! Music is another of Ed's passions, writing and interviewing many classic rock, rock and blues musicians. Getting the great stories of road experiences from them is a particular delight. Traveling also fits in with Ed's writing, exploring all over to find the most interesting places to visit, even in out of the way areas. 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