How silly of me to order a bowl of phở when I dined at Phở King about a year ago. In spite of the restaurant’s name, I’ve since learned that phở doesn’t actually reign supreme here. The specialty at this El Cajon Boulevard shop is hủ tiếu, a slightly sweet and thoroughly porky variety of noodle soups. I guess Hủ Tiếu King doesn’t have as nice (or racy) a ring to it as Phở King does.
My uncle Thanh and aunt Phuong were the first to venture to the hủ tiếu side of the menu. Once it received their seal of approval, word quickly spread to my grandparents, aunts, uncles, cousins, and mother. I love how news of good eats travels very quickly in my food-loving family.
The Astronomer and I sat down for a proper hủ tiếu introduction during our previous trip to San Diego. Even though my mother had already downed twelve or so bowls in the span of a few months, she was down for another go with us.
Taking my mother’s expert lead, The Astronomer and I both ordered the hủ tiếu Mỹ Tho with clear tapioca noodles (hủ tiếu dai) and with the broth served on the side. Originally from the Mekong Delta city of Mỹ Tho, the noodle soup contained everything under the sun. Atop the tangle of chewy noodles were bits of liver, chives, barbecued pork, ground pork, shrimp, fried shallots, Vietnamese celery leaves (rau cần), fried fish balls, meat balls, squid, pork stomach, scallions, and pork hearts. Whew!
As requested, the pork broth was served on the side, along with a red-tinged ground pork sauce that is unique to this restaurant’s interpretation of the dish.
