On this week's "Worth It,' episode the guys sipped on three different pho dishes to see which one was the most worthy of their love:
They started out with a late night staple, Pho Bingh By Night, in Houston, Texas.
It's run by Chef Kevin Pham and first got famous for its experimental "bone marrow broth." They do, however, have more traditional pho too and the broth recipe Kevin uses was inspired by his grandfather's.
The guys tried "nam gau gan pho," which is the fatty brisket and the tendon.
They loved how flavorful it was! Steven compared it to "a meal and a glass of water, all at once, because you get the delicious savory bits but it's so refreshing."
Next up, they were off to Honolulu, Hawaii to check out The Pig and The Lady and their famous pho.
Here, they tried a traditional beef broth (from mama's recipe!), a duck pho AND a vegan pho. Whoa. An important thing to note is that this pho is presented to you completely garnished and flavored -- you don't need to add a thing!
Watch the video here:
What do you think about this. Let us know in the comments.
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