Final Pho, Round 1: Pho Kimmy vs. Pho Quang Trung

Excuse me, but to the Vietnamese, there is little difference between lemon and lime. They will use the word "chanh" which generally describes either lemon or lime. Believe me when I tell you, no Vietnamese will ever walk out of a pho restaurant disappointed because they served lemon instead of lime. Absolutely a non- issue.

I will douse my face in ash and wear black for a month, mourning the fact that Pho Kimmy was knocked out so early on some questionable calls.

1) Pho ga vs pho bo seems... Unsporting. For pho fans, we'd appreciate a demarcation, especially in the initial rounds. Maybe next time?2) Pho Kimmy uses fresh (not frozen) beef. That's one of the reasons they can serve it on a plate without alarmed looks from the staff loath to place beef popsicles on a plate and call it a day3) Limes versus lemons, as noted, is a seasonal thing. Seems unfair to single out Pho Kimmy for this.4) Pho Kimmy has among the warmest staff I know of, and they're almost ridiculous in how they overstaff5) The broth itself is like manna: rich in spices, seeped for many hours, sweetened by time, care and love, versus larded up with MSG-sprinkled shortcuts. It's the broth that keeps me coming back: it's addictive beyond measure.6) Parking? Really?! Are you from Newport Beach? Hint: try parking the next street over, next to the school soccer fields. I realize OC kids consider a 1/2 block walk an ordeal unseen since the Bataan Death March, but c'mon, fellahs: it's not THAT horrible.7) The wait can sometimes be a chore, but it's because the mom (that's right: a MOM makes your bowl of pho. Why do you hate Motherhood so?) makes every bowl individually, rather than 20 at a time. Because Pho Kimmy cares for YOU. You as a person, not a number. Yes, even you, David Lieberman. 8) Pho Kimmy would never consider opening up franchises, like some other places. Because

I hope next year, they get a better shake.

(*cough* that said, Dave, picking the best pho place is a tough task. We appreciate the effort. Even if we're a bit jealous that you somehow convinced your editors to pick up the tab. Genius!)

Lemons are served with chicken pho and limes with beef. No lime shortage. The flavors match better.

Does anyone think that a Pho place in Little Saigon will be serving Corned Beef Pho tonight? I know it sounds totally hoekey and non authentic, but I would totally go get a bowl if someone made it tonight!

I wish we had all pho-ing time and blog space in the world to do separate chicken and beef pho competition write ups. This way we are comparing apples to apples. This has been my only complaint about the recent write ups.

As far as the rare tai....my Vietnamese friends squeeze lots of the fresh lime on it so it cooks for a bit after it is first brought out. Then they simply dip in the broth for only a second before the eat it or they don't dip it at all and "chase" it with a spoonful of broth.