Of all the food fads to spring up as of late, few can spawn as many versions of that’s-what-she-said puns as Vietnamese soup craze, Pho. Pronounced “fuh”, these establishments have been popping up everywhere, manifesting as “Pho 555,” “Pho 96” and “Pho 8” to name a numeric few. The diamond in the Pho crowd, though, is Pho Duy on Federal and Mississippi, Duy meaning “only” in Vietnamese.
From the outside it’s just another storefront tucked into an ethnically diverse neighborhood, but if you open the door, you will experience an intercultural experience that is both informative and delightful.
While the décor may be Spartan, the menu at Pho Duy has over twenty varieties of the famous soup. It all begins with a beef broth, unless you opt for the vegetarian option— because how else are you going to fit into those skin-tight coral jeans? Add noodles and build from there with an assortment of vegetables. The combinations are impressive, but may turn off those with faint stomachs. The options for a single bowl of Pho include tendon, steak, internal organ meats and any other strange mincemeat one could conjure up. But be brave. You were the first person on campus to ride a double-decker bike, you can handle a little tendon.
The other options on the menu are somewhat less appetizing. After all, Pho Duy specializes in one specific dish, which they make very well. Ordering spring rolls here is like ordering a steak at McDonalds: You might discover something new, but you’ll probably be disappointed. Masterfully wrapped, the meat inside the spring rolls was not fresh.
Pho Duy builds the excitement as you wait for the delicacy to arrive. The staff delivers a heaping platter of fresh herbs, jalapeño peppers, lime wedges, bean sprouts and other assorted greens. When the Pho arrives, don’t dive right in. Hold those chopsticks and soup spoons; before eating Pho it’s highly recommended you add Sriracha and Hoisin Sauce. This combination makes a fascinating, layered flavor of both sweetness and heat. Add the extra herbs and greens from the platter and you’ll soon see why Pho has become so popular. Be aware: The base of Pho is just a piping hot broth that, throughout dinner, cooks your meats further. So don’t worry if the steak you ordered in your soup comes out pink—it will cook over time.
Their bowls of Pho — literally large enough to dunk your entire head in—are affordable even by college standards. A whole dinner, comprised of a medium bowl and drink, will ring up at less than $10. At that rate, one can save up for that next pair of thick-framed Warby Parkers.
The drink menu is as diverse as the number of languages overheard while dining at Pho Duy. They offer several specialties and almost everything, excluding liquor, can be ordered with boba—marble—sized tapioca balls that have become popular in Southeast Asia and is yet another craze that you were into before your friends were.
When Pho Duy says they offer fresh-squeezed lemonade, they mean it. It’s delicious. Another regional specialty is Thai Tea Boba.
This rich concoction is a tea with syrup and crème, served over ice with whipped cream on top. It is a great, albeit decadent, compliment to a piping-hot bowl of sweet and spicy Pho.
The large servings, affordable prices, masterful Pho and unique drinks keep people coming back. There’s rarely a night where this small joint isn’t hopping—because Pho isn’t just a Vietnamese soup; Pho is an experience. Young people love it because it’s different, like your grandfather’s cardigan you wear because it’s outdated and traditional, but comfortable. And also because Macklemore told you to.
It’s an opportunity to experience another culture firsthand as well as get to know the people in the diverse community in West Denver who frequent the establishment.
