Sunday 20 Apr

Permanent parking, mobile food

A plan to create a permanent food truck park in Midtown passed the Downtown Design Review Committee (DDRC) on April 17. The creator, Hunter Wheat, based it on other permanent food parks around the country, including places like New York, the Dallas/Ft. Worth-area and Austin, Texas.
04/18/2014 | Comments 0

Smooth pop

Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
04/16/2014 | Comments 0


No single holiday has done more to ruin the reputation of eggs than Easter.
04/16/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.

— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0

OGK7 eat: Dollars to doughnuts

While the idea of fried dough may or may not be American in origin, the traditional ring-shaped confection that we know and love does originate here. According to The Smithsonian, doughnuts were created by an enterprising New England sailor’s mother who wanted a way to store and transport pastry. Regardless of its origin, the doughnut is a modern favorite.

— by Devon Green, photos by Mark Hancock and Shannon Cornman 

04/02/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Pho-nomenal
Restaurant Reviews


Flavor is the universal language at Pho Thai Nguyen.

Greg Elwell January 16th, 2013

Pho Thai Nguyen
3221 N. Classen Blvd.

What works:
tasty dishes for all experience levels
What needs work:
Pho broth could be hotter.
free hot tea! Also, the place takes credit cards, which is nice.

By: Mark Hancock

Wonderful things happen when you’re not quite sure what’s happening.

I think it’s fair to say there is a bit of a language barrier at some local restaurants. It is something to be expected when sampling the cuisine of foreign lands, especially at restaurants noted for authentic flavors. Sometimes foreign accents come with them.

So I hope I’m not being insulting to the good people at Pho Thai Nguyen when I say that sometimes I have no idea what is being said to me. I merely smile, nod happily and await whatever thrilling thing I’ve just agreed to eat being delivered to my table.

In fairness to the employees of Pho Thai Nguyen, it is probably a little confusing; I’m always ordering enough food for several families. That may account for some of the miscommunication.

One pretty reliable thing about a place with “pho” in its name is that it serves pho, that delightful mix of noodles, spiced beef broth, meat, onions and any number of other sauces, leaves, sprouts, peppers, etc., that you would like to add in yourself. And at Pho Thai Nguyen, you get your choice of small, medium and “Oh my god, Becky! Look at her butt!” large ($6.49/$6.99/$7.99).

Baby got pho. For beginners, try the brisket and/or the rare steak. Experts can go a bit deeper, with things like tendon and tripe. My only gripe about Pho Thai Nguyen’s pho is that it comes out at the right temperature to eat. I know that doesn’t seem like a problem, but as pho cools, the broth can get a little mealy and congealy.

When it arrives too hot to sip, it’ll stay the right temp to drink longer after you’ve destroyed the noodles, meat and what have you.

By: Mark Hancock


Unlike most pho joints, Nguyen has a large menu with a myriad of other tasty options. Like, for instance, Chao Gio — the rice porridge with pork ($7.50). Very similar to the congee you might get at Golden Phoenix, the rice porridge here comes with more kinds of pork than you might first realize. Lurking below the surface are whole chunks of bone-in pork, pieces of meat and cubes. Reddish-brown cubes. Cubes of pork blood.

Listen. If this isn’t your thing, I get it. But it’s not bad. It’s not really anything. They don’t melt, they don’t taste very strongly, and they’re kind of a fun novelty.

“What was in your lunch? Turkey sandwich? Huh. I had gelatinized cubes of pork blood.”

More important, the rice and broth porridge tasted phenomenal with lots of green onions and rich, roasted pork flavor. I am a fan.

Want something a bit more mainstream? Try noodle bowls ($7.49 for pork). Lots of tasty noodles, lettuce, your choice of meats. Some assembly required, as you should really mix that whole bowl up for the best effect.

Or get a grilled meat plate, which gives you a nice mound of rice and some expertly cooked, grilled meat with a few veggies ($7.49 for pork). My friend and I both got the pork — it’s clear he and I have a vendetta against swine, so deal with it — because the restaurant cooks it just right. Tender, juicy, but with lots of that grill flavor.

There’s so much more on that menu. Basics like egg rolls and fried rice are there for the weak of heart, but there’s deep-fried crab and Vietnamese coffee for those of you who thirst for adventure. And crab.

And if you go to Pho Thai Nguyen and something shows up and you’re not sure what it is, take a bite. Then ask your server about it. If you go the other way around, you might miss out on something cool and new and weird.

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

  • Currently 3.5/5 Stars.
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