A new Vietnamese joint in Hell’s Kitchen
A steaming bowl of noodle soup is one of life’s great pleasures--but not always readily available in New York’s more straight-laced neighborhoods. Midtowners, welcome a new Hell’s Kitchen go-to, Pho66.
Named after the six ingredients that flavor the broth (lemongrass, ginger, dried chile, star anise and cinnamon) and the six condiments served alongside (bean sprouts, chile, cilantro, lime, basil and shallots), the casual spot is ideal for catching up with girlfriends after work or, let’s be honest, if you just need a soothing lunch delivered stat.
For a light start, we ordered the cool and crunchy shrimp lettuce wraps ($9) and grilled-skirt-steak summer rolls ($8) to dip in a tangy ginger-chile sauce. But it’s heat we came for, and before long we were slurping up a massive bowl of Pho Ga made with two types of chicken: soy-marinated thigh and poached breast ($11 for the regular size, which is plenty).
The unexpected standout, though, came last--a ginger-lemongrass take on pot de crème ($6), thanks to French Culinary Institute-trained Bouley alum Greg Hugunin.
Classic comforts, nontraditional twists and all without a trek--it’s a win in our book.
673 Ninth Ave. (between 46th and 47th sts.); 212-315-9797 or pho66.com