The tao of pho

As the weather turns cool, the mind turns to piping-hot comfort food. This fall, why not substitute the chicken noodle for a tasty twist on the standard—the Vietnamese staple known as pho (pronounced “fuh”). Pho Quynh on Florida Boulevard is so confident of their flavors that they put it in the name, and true to form, they serve up mouthwateringly authentic pho. Traditionally a beef-broth based soup with slices of meat and rice noodles, pho is characterized by optional add-ins, from limes to fresh bean sprouts, letting you customize your bowl. Pho Quynh offers a wide variety, from pho with round eye steak to pho with meatballs, and even pho ga, made with chicken broth and chicken meat rather than beef.

Owner Lyllian Nguyen and her fiancée Ethan took over the restaurant from its previous management in 2008, re-launching the eatery with a fresh facelift and expanded menu. The restaurant is a family affair—Lyllia’s mother supervises the kitchen, although Lyllian often cooks dishes herself. Their menu is not only expansive, but somewhat overwhelming, with nearly 200 items from banh hoi (rice noodle patties topped with stir-fried meat and veggies) to lau (Vietnamese hot pot). Nguyen hopes to introduce Baton Rouge to a wide variety of Vietnamese dishes and tastes. “People learn about us through word-of-mouth,” she says. However, if you want a preview of their extensive menu, you can check them out at their website, phoquynhrestaurant.com.