Phở-fuh (Rice Noodle Soup)
It is served in a big bowl with white flat thin rice noodles with meat and broth. Follow these steps and it would greatly enhance your Phở experience. First, use your spoon and sample the steamy broth (be careful…it’s hot). Then squeeze an entire wedge of lime into your bowl. Add a little hoison sauce for flavor and sweetness. If you like it spicy, add the sriracha hot sauce. Add in bean sprouts, basil, & saw herb (saw like cilantro). Use your chopstick to toss the noodle, meat and veggie together. Now you are ready to enjoy your Phở. (Hoison and sriracha makes a great dipping sauce for your meat.)
Vermicelli noodles are thin rice noodle. Eat it like a salad. A dish of sweet & sour sauce is served on the side for you to freely pour in as much as you like. First, pour a spoonful of sauce into your vermicelli bowl, toss it to mix the noodles, veggies, and meat together to get a semi even distribution of sauces. Then taste test it, pour in more sauce if you like. Each chopstick full should have a little bit of each ingredient.
Mì (Yellow Noodle)
Yellow noodles are used in dishes like duck noodle soup, wonton noodle soup and roasted pork noodle soup. It takes on the flavor of the broth nicely. A plate of bean sprouts & lettuce is served on the side. Fried red onions are typically added to give it a nice aroma and enhanced its flavor.
Hủ Tiếu (Chow Foon)
Chow Foon are wide rice noodles. Hủ tiếu broths are very light. Fried rice onion, scallion & onion are added to enhance its taste and aroma. This soup is served with our homemade meatballs, which compliment the light broth nicely.
Hours of Operation
Sunday-Thursday: 10:00 am - 9:30 pm
Friday-Saturday: 10:00 am - 10:30 pm
- Cras dictum. Maecenas ut turpis. In vitae erat ac orci dignissim eleifend.
- Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas.
- Nunc quis justo. Sed vel ipsum in purus tincidunt pharetra.
Highlight from Maine Sunday Telegram
Hot bowls of broth and noodles are popular around the world for good reason, and Veranda Noodle Bar’s versions, made with broths infused with spices, are a one-meal lesson in why.