Pho Bami Vietnamese Cuisine (B.Y.O.B) — Restaurant in Wilmington

I recently had the pleasure of trying the rare steak, flank, fat brisket, tendon, tripe, and beef ball pho at this restaurant, (I believe it’s P1 on the menu) and it was an incredible experience. This bowl of pho was a flavor explosion from start to finish.

First of all, the variety of meats in this bowl was impressive. The rare steak was tender and melted in my mouth, while the flank and fat brisket added depth and richness to the broth. The tendon and tripe were cooked to perfection, offering a delightful contrast in textures, and the beef balls were a delightful surprise.

Speaking of the broth, it was rich and flavorful, with layers of savory goodness. It was evident that the chefs took their time to simmer it to perfection, infusing it with all the essential spices and aromatics. The balance of flavors was spot on, and it left me wanting more with every spoonful.

What truly impressed me was the portion size. This bowl of pho was big. I left the restaurant feeling fully satisfied and trying to find a place to nap before going back to work. Haha

The ambiance of the restaurant was also worth noting. It was spacious and clean, which added to the overall pleasant dining experience. The staff were friendly and attentive.

In conclusion, if you're a pho enthusiast or just looking for a hearty, flavorful meal, I highly recommend trying the rare steak, flank, fat brisket, tendon, tripe, and beef ball pho at this restaurant. You won't be disappointed. It's a feast for the senses in a welcoming and clean...

Typically don't review if the food is acceptable (but not necessarily good), but the bun bo hue was beyond inedible. The noodles were undercooked. The broth was so salty that it was inedible even with many glasses of water. The fish paste used to season it smelled off and there were no notes to the broth other than salt, msg, stale lemon grass and chili oil. Let me be clear. Bun bo hue is my absolute favorite dish and I know how it should taste. I know it is expensive to make and don't mind if it isn't a masterpiece bowl of noodle. I have had many bowls of bbh and made many a pots of it and I would never recommend this to any customer and probably say that it should be taken off the menu. The pho my friend ordered was also not aromatic and overly salty but edible at the very least. The com Tam (rice platter) was fine, the rice was good and the meat was well marinated. The fish sauce was extremely bland/, watered down and had no aromatics and tasted like they also neglected to add any lime or vinegar to it. The pickled vegetables were also not well pickled. I am absolutely flabbergasted by any good reviews but if you've had even passable vietnamese food in any other city don't waste your hard...

Phở Đặc biệt. "Đặc biệt" means special, meaning a luxurious combination of ingredients. This dish is packed with beef (rare steak, flank, fat brisket, tendon, tripe, beef balls). The broth shows great skill, with a rich beef flavor that isn't too greasy or salty, making it easy to drink all the way to the last drop! Cơm Tấm Sườn Nướng Tàu Hủ Ky. "Cơm" means rice, and "Cơm Tấm" refers to broken rice. In the past, rice would often break during transport, making it less desirable to sell, so farmers would either keep it for themselves or sell it cheaply to poor families. This dish includes a combination of pork chops and tofu skin with shrimp paste, making it a suitable meal for one person. The pork chop is marinated with a sweet flavor. Gỏi Cuốn. A refreshing spring roll with shrimp and sliced pork, served with a sweet and salty peanut sauce and fish sauce. Rau Má. An herbal drink with many Chinese names, such as 雷公草, 崩大碗. It’s very refreshing on its own but is often mixed with durian, mung beans, or coconut milk to create a drink. The Rau Má Dậu Xanh with mung beans is quite refreshing, and if I made it myself, I would reduce...