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Restaurants & Bars 13

Pho on Argyle

Aaron D | Apr 9, 200301:10 AM

This is not a new topic, but I'd like fresh input. Shortly after I discovered chowhound, I set about trying to expand my chow horizons. One of the things that piqued my interest was pho. After reviewing a number of posts, my wife and I ended up at Pho 777. My wife didn't take too well to the experience and I "misunderestimated" my own tolerance for beef tendon and tripe by ordering a full bowl of everything. Moreover, we weren't overwhelmed by the deliciousness of the broth itself, and it took us nearly until the end of the meal to figure out what to do with the various condiments (there were very few other patrons) and utensils provided. Did have a very good avocado shake though.

I am set to return Wednesday night with a more pho-savvy friend (though she's not been to Argyle spots), but would like advice on where to go, what to order, and how to eat it. Pho 777 seemed like something of a favorite, but I know other spots are supposed to be good as well--should I return to 777 and compare versus my last trip or is there someplace I should try for something different. I don't plan to order tendon or tripe in my pho again, but what meats work particularly well? Is the more stuff in there the better a general ordering principle? And finally, once it's on the table, then what? Do you dump all the sprouts and basil in, squeeze the lime and sriracha and dig in? Do you pace your use of condiments? Do you just then slurp everything out of that large plastic spoon?

Any comments, either normative or habitual, would be greatly appreciated.



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