78K views · 434 reactions | Saigon Social in NYC is known for having some of the best pho around, and much of that is due to their dry-aged beef. Every 10 days, chef and owner Helen Nguyen heads to Pat LaFrieda warehouse late at night to butcher cuts of oxtail, brisket, beef shank, and dry-aged rib bones which she uses to make the pho’s “mother stock.” | Eater | Facebook

This is one of my favorite Pho Bo stops in Saigon. It’s owned and operated by a lovely older couple who have dedicated their lives to making Vietnam’s most popular soup for the locals. This place is as authentic as it gets, and it’s definitively a southern style Pho, even though the husband is a Northerner. The store itself is very low-key and unassuming, located in what looks like might have been an old small alleyway or storage area between two building, that has since been fashioned into a ma