NAM'S PHO — Restaurant in Annapolis

Realest food I've had in Annapolis. And I'm no aficionado. I had pho once as a teenager in NY and I thought it was more exotic than delicious, so I hadn't had it since. But this time! My NY Italian mother and me (both of us Italian cooks) thought this stuff was thoroughly delicious. It was as good as real Italian food! :-) Ingredients of top quality for taste and freshness, with delicate balancing and blending, lightly seasoned, for natural clarity, depth, and harmony of flavors. That's real. Worth the $20 a bowl, because it's not just a big bowl of soup, it's a world in a bowl. (And the peanut sauce with that spring-roll starter made me understand for the first what peanut sauce is.) I even loved the plebby atmosphere, because it was real. No hint of Annapolis bougie. Dining room is a little better than a pizzeria (although the big wall photos of Vietnam are cool), and the family was hanging out in the corner making a bit of pleasant commotion. Living real life. And at the end, they were so happy that we were so happy. I said it was our first pho ever, which was half true, because it was my mom's first ever, and we're planning on going back every week until we've tried every one. My mom had the house pho (because she isn't scared of tripe) and I tried the meatballs plus tendon one because I wanted to try the one I thought I'd like least. Well, it's hard to imagine how I'm going to like it even better, but I'm going to...

Instantly hooked. Went a day too early and had limited menu. Mom got the chicken pho and I did the pork vermicelli. So rich the broth and incredibly crisp flavorful tender pork. Her sauces are all in house and fantastic. The Chilli garlic is legit. We also did the the sprung and summer rolls. The summer were a bit too big but fresh and delicious. The spring rolls are a delicious hit, with both being served again with house peanut sauce, the flavors and consistency is a welcome change from the other in my past. Hooked I said, went in yesterday and smashed the grilled pork Bahn Mi. I try Bahn Mi everywhere I find it. I make different kinds of Bahn Mi, this one is the new Queen. The pork is the highlight, best flavor and texture while staying tender is scrumptious, the vegetables crisp and properly tossed fresh with her vinaigrette, a smear of the head lighting chili garlic sauce and its almost perfect...but then come the pate. Quintessentially French, super smooth texture of goose liver with a hint of sweet brandy, it was Heavanly, I desire one as I right this. Was wondering how many pounds this winter may put on me. I have a feeling I'm going to be a a bit over the top. Go there support this Bound to be Great Vietnamese kitchen for us here in Annapolis. You can see how it's all made and it's very fresh and all in hand. Good Luck...

I grew up on the border of Washington DC and Silver Spring Maryland, an area famous for its authentic Vietnamese, Thai, Ethiopian, Indian and Pakistani food. When I say that Nams Pho is on par or even BETTER than the places I've been to in Washington DC and Alexandria VA, I mean it! Her house made, spicy garlic paste/sauce was amazing, a perfect spicy, savory kick that added depth to the dish of pork vermicelli I ordered and set it apart from the standard vermicelli dish. The pork (and I don't normally eat pork!!) Was marinated very well and grilled with crunchy, charcoal flavored edges and a tender center. Her dipping sauce is just right, not too salty but not too sweet with just the right amount of sour. As soon as you pour the traditional dipping Sauce (known as Nước chấm for anyone interested) you're hit with that sweet and sour fragrance that lets you know, someone who knows what they're doing made this dish and pqid attention to every detail, all the way down to the dipping Sauce. This place goes above and beyond the average pho carry-out.

If you're ever in Annapolis and looking for pho, I would call you a fool for going anywhere other than Nams! Im so glad I live right next...