Pho Long to Open Indochine in Old Pho Long Space

As Gut Check reported last week, St. Louis favorite Pho Long has relocated a few doors down in Jeffrey Plaza to the space formerly occupied by Indian Food.  As an addition, looking for a to-go menu last night, I noticed Pho Long’s Facebook page stated a new concept, Indochine would soon be opening.

When picking up my order I put on my old and rarely-seen sleuthing cap and discovered that Indochine will be a new restaurant opening in the former Pho Long space that will “offer more dry items.”  Though these include dry noodle offerings and “more rice dishes” the most notable item is that Indochine will be baking their own bread in house so that they can offer the freshest banh mi sandwiches in St. Louis.  They hope to open within three months and, after a lengthy conversation last night about the care that goes into making their beef broth at Pho Long (they were out and I had to order chicken pho for the first time), I imagine this will be a concept that pays off.

Also, of note, now that they have more space to work with, Pho Long will also look to expand their menu offerings.  No word on what those offerings will include other than the same “dry dishes”, but I cast my vote for bánh xèo.

A Pho Long Tweet Explained in List Form

stlbites Pho Long attempt 3=success. Preferential treatment was had! Apparently you want to ask for Nuoc Beo for the best pho. It’s the skimmed fat.

@stlbites I have no idea what any of that meant

  • Pho Long is a Vietnamese restaurant.
  • Pho is a Vietnamese noodle soup.
  • Today was the third time I’ve attempted to go with my Vietnamese coworker, and the first time we’ve pulled it off and eaten.
  • We got preferential treatment because he is and speaks Vietnamese.
  • Nuoc Beo is the fat that congeals on the top of the boiling broth. I found this out today. Vietnamese people want it, but in America they skim it off. It makes it tasty, or as my buddy Van says, “testy”. I thought he was talking about testes at first, and I’d never heard of testicle Pho.
  • If you ask for it they will give it to you in a bowl on the side with scallions.

Side note: The Vietnamese language is apparently very up down for lack of a better descriptor.  First word up, second word down.  They actually accent mark the words this way.  So Bánh xèo is sort of slurred up for the Bánh, and down for the xèo.  Americans pretty much pronounce it all wrong, and to actually find all the special characters to write Vietnamese words correctly would be a chore.

Side note 2 (hooray for the Lou):

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