And about 10 minutes after making a selection, diners are presented with a large steaming bowl of fragrant beef consomme, accented with fresh, chopped cilantro and green and white onions. Al dente, linguini-size rice noodles anchor the bottom of the dish while thin, flavorful cuts of meat float on top. Each bowl of pho comes with a platter of sliced jalapeno peppers, lime wedges, fresh branches of mint basil and crisp bean sprouts. We found it easier to squeeze and shake these sauces directly into the soup and onto the meat. Handfuls of bean sprouts and basil leaves add wonderful tastes and textures to the soup, but the unpredictable jalapenos should be nibbled first, as they can easily turn the broth into a caustic brew.
Servers are fairly prompt and friendly but hurried.
If you have a midmeal request, you'll have to flag someone down with a large gesture. We've tried many beef-noodle soups in the area, but for consistency, quality and freshness, Pho Hoa remains the best little pho house in Uptown. None Eng is a Chicago Tribune staff writer. Afghani African Amer.