Running Fork May the Fork be with you.
Mountain meat pho is sweet to eat and hard to find
Steaming hot noodles are always a preferred breakfast choice, especially on a misty monsoon morning in Luang Prabang.
About half way up the soi heading toward Souriyavongsa Road, there is one Pho noodle stall doing a roaring daily local trade.
That was where I wanted to be, so I squeezed into a narrow bench and ordered.
I didn’t bother to ask what was going in the dish or identify body parts; I just saw the large steaming bowls next to piles of fresh herbs and vegetables.
Adding a handful of herbs and veggies, it was a heaping serving when I finished seasoning it. I greedily slurped it down in record time.
Naked mountain meat pho baby
Succulent and delicious, this fork still isn’t quite sure exactly what animal he ate.
But who gives a shit anyway?
Life really is too short, and it’s only 15,000 kip (US$ 2.00) per bowl.
A light rain fell as I ordered another bowl of Pho noodles and savoured every bite.
Being part Lao makes me have a bias, but I prefer this type of pho over Vietnamese anyday. Both are good, but I prefer the broth and meat in a Lao dish especially since they marinate the meat in the broth over night.
DF – agreed but I don’t think you’re biased. To me Vietnamese Pho is always a lighter stock, sometimes made to order, and not as varied. This was comfort food plus in the wicked overnight broth you mention.