Been coming here for ages, at least 15 years. Obvious we are pleased, always order a large # 12: tender rare eye round + brisket, with all the usual stuff. It was more crowded than usual today--mostly Vietnamese families, young people, with one African American family, and the two of us regulars.
Here's my question: how do they do it? For $6.95 the best value meal in
town, with a nice portion of tender meat, fresh veggies, noodles, basil and bean sprouts on the side, plenty of men serving, plus the ones in the kitchen. How do they make the broth so consistently flavorful, no fat?
It doesn't come from cooking the meat in it, that's for sure. Only once, in all those years, was the broth relatively weaker flavored.
And, economically, how do they make a profit? I think there is something
not known to the general public, like pre-bought broth in vats? Seriously,
I have no clue.
Updated 2 years ago | 3
Updated 1 year ago | 0
Updated 1 year ago | 11
Updated 1 year ago | 1
Updated 1 year ago | 8