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Pho 2000: The Oxtail Pho

My brother was in town last week, and, when he called me up to see if I wanted to get some pho, oxtail pho, I was all over it. Western Ave in Koreatown is awash in pho restaurants, and I will admit I've only eaten at two of them. One I was introduced to by a friend, and the other was within walking distance and open 24 hours, which is blessing when you're hungry at 3am. What's more, they all tend to have some kind of numerical moniker. And it's usually in the thousands. Is this some kind of marketing secret? Should I call this "Fat Excuses 3000?" To me, it makes it difficult to differentiate between them. It also reminds me of something science fiction oriented. The number device is used in 50s B scifi films to give it a futuristic sound. Apparently, they were only accurate in predicting the names of pho restaurants.

I was introduced to Pho 2000 by my friend Diane. Before she, regrettably, moved back to her home state of Hawaii, we were working on a web series together. One night, while working, she suggested we stop at this particular pho place. She's Asian, so I trusted her implicitly in this area. Pho 2000 is the corner unit in an unassuming shopping plaza on Western, just below Beverly. Here, I should address a bit of controversy. Apparently, some people are concerned that this pho place, which is a Vietnamese dish, is ran by Korean people. I'm not sure if this is an assumption being made due to the fact it is located in Koreatown, or if it is a known fact. Because of this, it has been suggested it isn't as "authentic." For me, this is a weird controversy and a non issue. I make a pretty awesome Indian style curry, and I am not remotely Indian. I mean I am WHITE. (Please note the caps for emphasis.) Cooking ability is not inherently ethnic. Regardless of the dish, it takes training and practice. If you're that concerned with dish authenticity, you should probably be taking your ass to Vietnam and eating it there.

Pho 2000's menus are on the table under Plexiglas. All you need to know is 'Special #9.' That's the oxtail. Orders come out quick, and the portions are generous. You get a big bowl of plain broth and noodles. Apparently, if you so wish, you can get a free extra serving of noodles for dine in only. I have never finished the bowl and then wanted more noodles. Now, the oxtail comes in a smaller bowl in its own broth. Some people like to pluck the oxtail out with their chopsticks and add the meat to the main bowl. If you are like me, someone who has more Neanderthal DNA than the average person, you like your animal fat. Look at the bowl of oxtail, and you'll see the sheen of grease on top. Me, I just dump that small bowl into the main event. Be warned though, if you do this, it will be greasy. The meat is generous portioned too. It can be hit-or-miss with quality, but it is usually a hit. Tender, lean and flavorful. I suppose sometimes you can get the bottom of the pot. This particular visit the oxtail was perfect - like chunks of incredibly tender pot roast.

They bring all the standard pho accompaniments, but do skimp on the lime. One lime wedge for two people? Just ask for more, and they will bring it without any problem. My go-to add ins are basil (which you bruise between your fingers), cilantro, lime juice, hoisin sauce, and sriracha. Depending on my mood, I might toss in some salt. My brother loads his with bean sprouts. He eats them off the plate like an appetizer. I am firmly against bean sprouts, in all form and function. There are multiple locations throughout LA, but I've only tried this one. The other dishes are try-at-your-own-risk. While I am normally adventurous, at Pho 2000, I don't stray from Special #9.

As always, go forth, eat, and be fat (with joy, if not in body).

Pho 2000 215 N Western Ave. Los Angeles, CA 90004 (323) 461-5845 pho2000.com