Pho Cong-Ly, a pho pioneer in Springfield, has acquired an affectionate following. Broth-laden cauldrons bubble invitingly outside cafes as the sun rises in Hanoi. Inside, Vietnamese working folk down their morning fix. With communal tables, minimal decor, brusque service, and a limited menu, it's everything a food snob searching for authentic cuisine might wish for. These tend to include slices of brisket, eye of round, and flank and omit pickings like fatty brisket, soft tendon, and bible tripe.
Some combos star as many as five different meats alongside the linguine-like rice noodles.
To accompany the soup and personalize your brew, waiters bring platters piled with bean sprouts, sliced hot peppers, lime, and Asian basil. Already on the table are bottles of fish, hoisin, soy sauce, and chili paste to salt and sweeten and turn up the heat. For meat lovers, one of the best picks is No. 1, with generous handfuls of tender eye of round, flank, brisket, soft tendon, and tripe. Lest you're thinking this last might be vegan-friendly, forget it. It's the same beefy brew everyone else is slurping.