Our hotel concierge preferred Pho Vuong to Pho 24, so off we went to the southeast part of the Old Quarter to a clean, shiny outpost completely out of place from its neighbors. The pho broth was quite different from what we're used to state-side. Lighter, brighter, and more herbs. The tripe is also cut differently. In the U.S., you get thin wispy strands. In Vietnam, the cuts are more generous, which I rather like. This bowl was approximately one dollar.
After dinner we took a walk around the neighborhood. The storefront next door looked like an abandoned shell of a building but turned out to be a sizeable market selling produce, fish, and different cuts of meat. A woman out front was cutting tripe that... remarkably, looked like what we had just eaten.
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