Restaurant Review: Nam Phuong and a bit of Capogiro

On Saturday, I had to work all day (I’ve become a bit spoiled, actually, as I haven’t had to work on a weekend since before leaving DU.) and when I left, it was dark and chilly, my feet were killing me, and I was tired and hungry. Chester suggested going out for Pho, and I thought it was the best idea ever.

We headed to Nam Phoung (1100 Washington Avenue), which we discovered shortly after moving to South Philly. The restaurant has been around for more than 20 years, and bills itself as “the best Vietnamese restaurant in Philadelphia.” Evidently, more than a few people agree, since it’s always packed when we go.

Some people swear by chicken soup, but I’m convinced that a heaping bowl of Pho from Nam Phoung is the cure for whatever ails you. The broth is rich with beef and ginger flavor, but is not salty at all. I usually order mine with chicken, and Chester prefers the Deluxe version, with steak, flank, brisket, tendon, beef tripe, and beef meatballs. A side dish of Vietnamese basil, lime wedges, bean sprouts, and mint and assorted condiments are placed on each table so that you can season it to your taste and preferred level of spiciness.

In addition to the soup, we really enjoy the spring rolls, with shredded pork, and the summer rolls with shrimp and chicken. The former is served with a rich peanut based dipping sauce that I’m pretty sure would be amazing on just about anything.

Nam Phoung has yet to disappoint, and best of all, it’s pretty inexpensive. Dinner for the two of us (two appetizers and two soups) adds up to less than $20. Service is friendly and efficient and there is also free parking in the adjacent lot.

After this most recent visit, we took the money that we didn’t spend on dinner and headed over to Capogiro (1625 E. Passyunk) for dessert. I suggest you do the same. At some point, I’ll need to devote a whole post to the love I have for Capogiro. Their gelatos are made with fresh ingredients that make them well worth the price tag.

Nutella and Peanut Gelato

I was all better after that.

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