november2011

November2011SanDiegoMagazine.com 109

Dining

BEER WEEK + HUSH COCKTAILS + PIZZERIA MOZZA

CHICKEN SOUP PHὀ THE SOUL
Winter sniffl es don’t stand a chance against this nourishing chicken phὀ, with rice noodles and vegetables, from Nam An,
a new Vietnamese restaurant in Kearny Mesa. The wholesome soup is made with fragrant chicken broth, fresh noodles
(Nam An gets theirs shipped in daily), chicken breast, and plenty of vegetables, including baby corn, carrots, and bok choy.
A plate of Thai basil and saw-leaf, plus other optional ingredients, allows you to fi ne-tune the fl avor until it’s just right. For
an extra kick, submerge all of the jalapeño slices in the broth and be sure to make good use of the ginger dipping sauce.
This particular phὀ is a great introduction to Vietnamese cuisine. Adventurous eaters should try the free-range option,
which includes the heart and liver. // ERIN JACKSON

JOHN DOLE