Pho.

For anyone, like myself, who can’t figure out how to correctly pronounce this three-letter culinary delight, it’s pronounced “fuh.”

Now that we got that out of the way, let’s talk about Pho Vy Restaurant #2 – the most authentic Vietnamese restaurant found in the city, in my opinion.

When owner Jason Tieu arrived to Bakersfield in 2005, he saw the need for more Asian cuisine, specifically, authentic Vietnamese food.

Fast-forward to today, and Pho Vy #2 is the second location in town. The original restaurant is still keeping busy, 2 miles south from downtown.

The Stine Road location recently opened its doors at the Stine and White Crossings shopping plaza. The restaurant is large with comfortable seating and it’s a great spot for lunch or dinner.

Chicken noodle pho ($7.50 small; $8.50 large):

Pho should be treasured. Not just because the steamy soup is a Vietnamese way of life, but because the large bowl filled with chicken broth, meat and noodles slowly embraces you in an aromatic hug. The presentation is mesmerizing. The transparent broth gives you a great view of the rice noodles and thinly sliced chicken. Cilantro floats at the top and adds a delicate taste to the pho. As good as the soup already is, you are encouraged to customize it from a variety of sauces and raw veggies like mung bean sprouts, sliced jalapenos and mint. Oh, and don’t forget to add a squeeze of lime juice; it highlights the flavor of the seasoned broth. And if you’re like me and like a little kick to your meals, squirt some Sriracha sauce and their caramel-like hoisin sauce for an even tastier pho. Slurping the broth as you take a bite of the noodles and chicken is totally acceptable – I hope. So, with my permission, slurp and indulge.

Grilled pork chop with steamed rice ($8.50):

Juicy pork chops are great on the grill and the cooks at Pho Vy have perfected this cut of meat. Soaked for days in a secret rub and marinade, the two pork chops are moist and have the ideal golden-brown sear. Although the stars of the dish are the pork chops, the dish comes with an over-easy egg and white rice. I suggest cutting bite-sized pieces of both the pork chop and egg and scooping some white rice so you can give your taste buds an explosion of flavors and textures. Oh, and I can’t forget the fish sauce that comes with the dish. How the fish sauce is made is a secret – trust me, I tried getting that confidential recipe but failed. All I know is the sauce adds another distinctive layer of flavor to the pork chops. 

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