212 Main St, Fort Lee, NJ
Note: While Mo’ Pho’ in Fort Lee remains open, it’s Englewood sister restaurant, Saigon R. closed on August 30, 2010 and re-opened as Simply Vietnamese in nearby Tenafly. For more information on Simply Vietnamese, click here.
As summer comes to an end and the weather starts getting rainy and a bit chilly, I start getting that craving for Asian noodle soups again. There’s no question in my mind that my all time favorite type of noodle soup has to be Pho, the anise-flavored beef bone broth and the national dish of Vietnam.
Northern New Jersey has a couple of notable Vietnamese restaurants, but there is a special place in my heart for Mo Pho, the flagship restaurant owned and managed by Khan “K.T.” Tran, a talented female chef who is carrying out the culinary traditions of her mother, who once catered embassy functions for Southeast Asian dignitaries and heads of state for the Republic of Vietnam.
I’ve been to Mo Pho (and it’s sister restaurant that recently closed, Saigon R.) so many times and K.T. has become such a close friend that I have to admit I am probably unfairly biased towards her food. Overall, her cuisine is not the kind of hardcore (and less expensive) offal-centric, employing weird cuts of meat, Vietnamese street stall food or authentic in exacting detail like Nha Trang in Jersey City, Huong Viet in Nutley or even Bloomfield’s Binh Duong — this is a more refined interpretation of Vietnamese food more suited to American customers.
Still, when I have a Pho craving, its K.T.’s that really does the trick for me. Her broth is simmered for an entire day and is far more intensely flavored with beef bones than any other I’ve had in the area, including Pho stalls I’ve visited in NYC. It’s not the super clear Pho broth you see at most places; its got a much darker color and is somewhat cloudier due to the residual gelatin, giving the soup a much more satisfying and comforting mouthfeel.
Mo’ Pho’ storefront on Main Street in Fort Lee. Mo Pho now has a new sister restaurant in Tenafly, Simply Vietnamese.
Mo’ Pho’s dining room.
Click the “Read the rest of this entry” link below to see all the food photos in this post.
Chef Tran cooking at Saigon R, her Englewood restaurant which closed in August of 2010.
“Crazy” Mo’ Pho’, Pho with all the trimmings — rare beef, bo vien meatballs, shrimp, chicken, ground pork, pork ribs. tofu, vegetables.
Combination Beef Pho (2008), featuring Bo Vien, springy beef meatballs made with tendon.
Combination Hu Tieu Soup (2008). Unlike Pho, Hu Tieu uses a chicken broth.
Shrimp Hu Tieu (2008)
Chicken Hu Tieu (2008)
Broiled Mussels (2008)
Duck Noodle Soup (2008)
Duck Noodle Soup (2008)
Vegetable Summer Rolls (2008)
Shrimp Papaya Salad (2008)
Basa Fish (2008)
French Vietnamese Beef Salad (2008)
Lemongrass Chicken with mixed vegetables (2008)
Basa Fish Filet (2008)
A plate of Pho condiments — fresh bean sprouts, cilantro, hoisin sauce and lime.
Duck Soup, in a rich poultry broth with thin egg noodles. Rachel’s favorite.
Crispy shrimp chips served in a basket, with chili-laced fish sauce dip.
Cha Gio, Vietnamese Spring Rolls.
Summer Rolls with Shrimp and Peanut/Hoisin dipping sauce.
KT’s interpretation of Pad Thai — not authentic but a great noodle dish nevertheless and a top seller.
French Vietnamese steak salad, served with garlic bread.
Pork Banh Mi Sandwich, served on French Bread.
Chinese Sausage Fried Rice
Pork Noodle Salad
Vietnamese Pork Chops
Spicy Lemongrass Beef
Vietnamese Chicken Salad
Vietnamese-style Hot Wings
Sautéed Fish with Glass Noodles
Vietnamese Shrimp Salad
Grilled Pork with Bun (Rice Stick) Noodle.