Where there is pho, there are puns. In King County, which our Pho Filers are busily canvassing, there's a Just Pho You, a Jenny Pho, a Pho King and a trio of What the Pho?s. But the best local pho joint name by far is Pho Shizzle, which existed primarily as an urban legend until Alex Le opened his restaurant in March.
Le told Pho File census taker Sean Hoops, president of the Seattle Pho-Natics, that he thought Pho Shizzle was "a cool name." According to Hoops, he was more interested in discussing his soup.
"Our friends like our cooking, so they told us to open one for people to enjoy," Le says of his first venture into the restaurant business.
A native of Vietnam, Le immigrated to the U.S. in 1985. The Les serve bubble tea and fresh spring rolls at their restaurant, beef broth remains the - heck, let's go there -- pho-cus.
Hoops, who's eaten his share of pho, detected cinnamon and garlic in the soup. He calls the pho "clean, balanced and floral."
The secret, Le claims, is patience.
"To make our specialty, to make the broth, we brew the meat bone for 15 hours," he says. "In the bowl we have brisket, flank, ginger, tripe, steak, onions and garlic, and then comes out a delicious bowl of pho."