Kind of reminds me of NYSPEED circa 2005.
Rx3 is on the 350z board?
What do you recommend at your restaurant? Looks good! and nice photography by Micah
I would love the Pho recipe. One of my favorite meals ever!
Recommendation is really hard when I don’t know your personal taste or preferences. Such as do you like spicy, noodle, seafoods, poultry, and etc. But some of the most popular dishes that are selling everyday:
Pad Thai : Thai stir fried noodle
Pad kapow: sweet basil sauce
Tamarind: kinda tangy sweet and sour
Just to name a few of them.
It’s amazing and one of my favorite places to eat in Buffalo. We go for lunch and I get the Hu Tieu Xao with chicken 5 star spicy.
I lol’d, I was just talking with him the other day about road bicycles the other day in fact.
I’m not a spicy type of person. I don’t mind a little kick but nothing that’s going to burn my retinas out. As far as that goes, you’d be more hard pressed to find something I don’t like than something I do. I’ll eat pretty much any beef, seafood, etc. I’ve gone into restaurants before and just said surprise me to the waiter/waitress. I’ve been to Red Pepper, but that’s as close to Vietnamese/Thai food I’ve come.
Thought they did Saigon Cafe too on Elmwood too? Anyhow I thoroughly enjoy Saigon Bangkok equally with King and I and Jasmine Thai.
I LOVE YOUR PHO SO MUCH!!!
SRSLY
You can tell them how many stars you want. 5 is the highest and comes on the side so you can mix it in at your own will. Their food is amazing. Very light and always fresh. The names of stuff is a bit overwhelming. Hell, I have been there maybe twice a month for the last year and still can’t pronounce what I order.
Red Pepper isn’t bad. Its decent quality for the price and a quick in and out but I actually stick to the Americanized Chinese food there like General Tso’s
Not sure if it was commented, has anyone looked up the recipe on Google? lol
Yes we used to run Saigon Cafe then we sold it to a friend. Jasmine and King and I got pretty good food too.
---------- Post added at 05:19 PM ---------- Previous post was at 05:16 PM ----------
Pretty much the same basic ingredients and way how to cook it. Plus or minus a few secret ingredients that other people used. Some Pho has over 20 ingredients in them.
I can’t believe he’s getting worked up about his wife’s lousy pho-jobs.
You guys should have duel to the death to defend your pho and ancestor’s honor.
:fingersx:
White girl problems…
HEY
I WANT PHO!
Ugh, it’s got me craving it too… What “secret” ingredients are in it that make us crave it? or Ancient Alien Astronaut Asian Secret? And it took 3 pages to bring this up?
Some really famous Pho noodle house have very special recipe that I don’t know what’s in it. They just won’t tell you 
My recipe is very common. Just make it better by using better quality ingredients and extra beef bones and meat to make it better.
---------- Post added at 01:17 PM ---------- Previous post was at 01:06 PM ----------
Yup! that’s a good recipe. Mine is very similar to it to the T. Just how much beef bones, meat, and how long you cook it that’s make the difference. The different is that that recipe don’t tell you to roast all the spices and herbs to get the aroma and flavor out it before putting it in the soup. Also that recipe don’t tell you to grilled/charred the whole onion and ginger. If you notice how the onion tasted when it raw and when it cooked. The tasted is sweeter and less pungent like when it raw. Also they list regular sugar in the ingredient’s list, I use rock sugar. It gives the broth a hint of sweetness that you can’t tell its sugar. Regular sugar give the broth a really strong sweet taste, which i think take away other flavors in it. Also, they have fish sauce put into the broth when cooking it, I would suggested don’t do that, because the fish sauce is very strong in smell and flavor. when you eat the broth you will smell it when you bring it up close to your nose. I recommend add a very tiny bit of fish sauce into the individual bowl when served if you like it a bit more salty. I might missed something else but it’s pretty much basic recipe like that one.