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Place to get Northern Style Pho?
I know there's multiple posts across all kind of Tokyo subreddits talking about pho but none seemed to be northern style Pho. Does anyone know where I can get northern style Pho in Tokyo?
I know there's multiple posts across all kind of Tokyo subreddits talking about pho but none seemed to be northern style Pho.
northern style is hard to find here tbh, most spots are southern with the herbs & hoisin on the side. try pho thin in takadanobaba, they lean northern with the clear broth & less sweetness. also check the little viet places around ikebukuro, some do hanoi style if u ask
There's a spot in Yotsuya called Vietnam Chan that does a Hanoi style broth, bit lighter and cleaner than what you usually get around here. It's a tiny place though so go early or you'll be waiting.
pho thin is solid but tbh i'd also hit the tiny spot near okachimachi, forgot the name but it's by the station, hanoi style broth no hoisin in sight
Where can I find crispy, pan-fried bacon similar to a certain international style?
if u have a costco membership the kirkland thick cut is the move, 4 packs of 500g for around 2500 yen and it crisps up proper in a cold pan. for smaller runs, precce in azabudai hills & the basement at isetan shinjuku both carry imported US & danish brands in the chilled case, just read the label for "thick cut" or "smoked" and not "loin". also worth knowing japanese bacon is often wet-cured so pat it dry before frying or it steams instead of crisping
kaldi coffee farm is hit or miss but their smoked bacon from denmark shows up pretty regular, the 200g pack runs about 600 yen. what actually works better for me is asking the butcher counter at peacock or life to slice the block bacon thick, like 5mm, they do it for free and it crisps way better than the pre-packed stuff. also fwiw cheap bacon crisps faster, the fatty supermarket kind at 300 yen a pack works fine if u cook it from cold in a dry pan and pour off the fat as it renders.
tbh the gyomu super store brand bacon is surprisingly decent for crisping up, its not thick cut but if you cook it low and slow it gets pretty crunchy. the key is the dry cure vs wet cure thing, wet cure steams. also check hanamasa if you have one nearby, they sell big packs of american style bacon thats actually smoked and firm.
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