Noodle soup may seem like an odd breakfast choice to some Americans, but for Vietnamese all over the world the steamy beef noodle soup called pho (pronounced fuh) is the eye-opener of choice. And when you think about comforting concoctions on a cold autumn morning, few things sound as inviting as a steaming, aromatic bowl of rich beef broth filled with tangles of rice noodles and thin slices of beef.
Whether you chose to eat this soup as is or jazz it up with fresh bean sprouts, sprigs of mint basil, leaves of cilantro, squirts of lime, rings of jalapenos or shots of fish, hoisin or chili sauce, you can guarantee it will never leave you cold. And while all these condiments can be dandy, the real key to this dish – which can actually be eaten as any meal of the day – is in the broth. Rich and clear, it should taste of cinnamon and anise and its long time spent simmering with beef bones.
Uptown has several good pho joints, but our favorites are Pho Hua (4925 N. Broadway; 773-784-8723; $4.60) and Pho Xe Lua (1021 W. Argyle St.; 773-275-7512; $4.75). Both are open for breakfast. For an upscale but downsized version of this normally huge dish, try Le Colonial (937 N. Rush St; 312-255-0088), where pho ($6) is served as an appetizer with many of its condiments already floating in the bowl.
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