GMG - Las Vegas Weekly

October 3, 2013

Las Vegas Weekly

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A&E | FOOD TONKOTSU RAMEN PHO CHIN NAM GAU GAN SACH Pho broth is a marvel of flavor, deeply beefy but also bright with ginger, charred onion, coriander, fennel and more. The base is a crazyrich, almost milky broth made from boiling pork bones for days. Ramen traditionally uses thin, unrisen wheat noodles. Super-thin, chewy rice noodles are the anchor in this bowl. Monta's tonkotsu toppings are green onions, roasted pork, bamboo shoots and kikurage mushroom. Pho Saigon 8's "kitchen sink" order (No. 26) has almost the entire cow: lean steak, fatty brisket, flank steak, soft tendon and tripe. Don't be afraid of extra slices of buttery pork, aka chashu. Fresh herbs and veggies are a necessity: Thai basil and mint, crunchy bean sprouts, raw jalapeño slices and lots of lime juice. We like to add on sweet corn and hard-boiled egg. Yum. Choose your noodle PHOTOS BY LEILA NAVIDI With soup season here, it's time to decide: pho or ramen? MONTA CHAYA 9301 S. Eastern Ave. #116, 331-5151; Monta, 5030 Spring Mountain Road #6, 367-4600. There's something inherently soothing about slurping tender noodles from a steaming bowl of fragrant broth this time of year. You know it'll hit the spot, but before you can achieve soupy satisfaction, you must make the ultimate lunchtime decision. Will it be traditional Japanese ramen or aromatic Vietnamese pho in your bowl? Let us help you choose, or possibly make you hungry for both. –Brock Radke PHO SAIGON 8 9055 S. Eastern Ave., 629-3100; 5650 W. Spring Mountain Road, 248-6663. OCTOBER 3–9, 2013 LASVEGASWEEKLY.COM 47_Food_2_20131003.indd 47 47 10/2/13 1:31 PM

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