http://www.vietworldkitchen.com/bookshelf/articles/pho_SJM.htmAll about phó!
Definitely try a few different things your first time. A large bowl of soup is going to FILL you, but take the time to start out with spring rolls (Cha Gio) and/or quail (Chim Cut Ro-ti). I might not be totally sure about the Viet name of the first, as there are rolls done with transparent wrappers, as well as crunchier ones that are often dusted in crushed peanuts, The quail comes halved with a spicy dipping sauce, as well as a crunchy, pickled vegetable garnish.
Phó itself means noodle in Vietnamese. Traditional phó, or phó bac, is usually just meat, noodles, and broth. You can order it with cooked meat, raw meat, meatballs, tendon, thinly sliced "Spam," and bits of tripe. The broth is made ahead of time and spiced with a combination of flavors, some unfamiliar to the western palate. In the simplest terms, the noodles are cooked rapidly, put into the bowl, the meat is placed on the noodles, blanched bean sprouts may be added, and then boiling broth covers everything. It should come accompanied with mint and or basil, lime slices, and extra sprouts. Most people add hot sauce, hoisin sauce, perhaps vinegar, as well as a little extra fish sauce. Fish sauce tastes great, but keep the end of the bottle away from your nose until you feel really comfortable with the whole experience.
My favorite soup is one that was left over by the Cambodians who used to control the southern part of what is now the unified Vietnam. It's called bun bó hue, and is rather spicy and pungent. You definitely need to give us a "range report" after your first trip.
