Last night, we stopped in for some Phở, Vietnamese noodle soup. But first we tried some terrific appetizers — I loved the Gỏi Cuốn Chay (aka vegetarian summer rolls which you’ll find on the vegetarian menu) a tightly-wrapped roll of crispy shredded lettuce, mint, vermicelli and tofu in thin rice paper. Geoff thought their scallion pancakes rivaled his favorites at Mary Chung, and their Bánh Xèo, Vietnamese crepe which packed baby shrimps, chicken and bean sprouts with a sweet and spicy sauce could make a meal in itself.
As for the Phở, we tried three kinds — beef, chicken and vegetable — and all were delicious, although my personal favorite was the vegetable which is made with a vegetarian base and packed with crunchy, flavorful carrots, zucchini, baby corn, peppers, celery, peppers and broccoli and layered with noodles and fresh and soft fried tofu. If you hate winter as much as I do, this might be just the cure.
337 Broad Street
Providence, RI, 02907