Soup I’ll never pho get

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Located downtown Wheaton on Main Street, Luong Loi Restaurant looks like a dingey hole-in-the-wall type of  place with its white blinds and plain decor. 

This weekend, I walked in and an old Vietnamese grandpa was sitting on a crooked chair, his head bent down towards his chest, snoring. There was maybe one other table seated. Outside it was sunny. Inside I’m not even sure if the lights were turned on. Just little sun rays seeping through the blinds.

A typical person may have been irritated that there was no hostess to greet us. They may have called that grandpa lazy for sleeping on the job. They may have said that everything looks dirty and the dingy lighting needs to be fix. They may have thought, maybe we should go somewhere where the staff is actually awake.

Not I. 

See, when I saw that sleeping grandpa, I knew it wasn’t laziness. Instead, I saw hard work.

Luong Loi is like the best place to get pho in all of Chicagoland, and making real pho is no easy task. It takes several days to make the broth from scratch, waiting for all the marrow to seep out of beef bones, gradually adding the right amount of spices (Saigon cinnamon and star anise anyone?!), and stirring that shit up real good. 

You need good arm muscles to continuously stir real pho beef broth. That grandpa was probably so worn out from making so much pho that he couldn’t help doozing off a few minutes. I’d rather go somewhere where the staff is tired and the broth is real than somewhere where the staff is perky and the broth comes from bouillon cubes. (The thought of someone using bouillon cubes to make pho makes me seriously sad.)

Order the number 18, the Pho Dac Biet. It comes with the special traditional broth that that grandpa slaved over, rice noodles, cilantro, sliced cooked beef brisket, and think sliced broiled beef. On the side you’ll get a plate of fresh bean sprouts, limes, sliced spicy peppers, and Thai basil leaves. 

I like to rip up the basil with my hands before throwing into my pho. It seems so fresh and appetizing that way. I squeeze the lime, throw in the peppers, add some siracha and hoisin sauce, and I’m good to go.

Luong Loi is the standard of which all other pho places in the U.S. should try to measure itself up to. Like, one time I went to this pho place in Seattle and they gave me NO LIME. As if I’d ever pho get that!

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