Many people say chicken noodle soup is good for the soul.  Our preference is a bowl of pho to warm up a near hypothermic body in no time.  There is a plethora of Asian restaurants in the 13th arrondissement to choose from.  This section is known as Quartier Asiatique, the chinatown of Paris.  Located on a quiet street in "La Petite Asie," Phó Taì serves all the typical vietnamese dishes in a small, tight restaurant. 

Their goi cuon, or summer rolls have all key elements: crunchy lettuce, soft vermicelli noodles, butterflied shrimp and a small bowel of nuoc mam on the side.  However when it comes to their speciality, we could not overlook the underwhelming pho.  All the meats and noodles were cooked properly but it was the broth that lacked deep flavor.  Its difficulty to discern the missing component, whether there was a certain spice left out or if it was the inadequate development of flavor from the bones/meats that contributes to the classic broth taste. On the other hand, the bo bun was more balanced. You got the crunch of the spring rolls and the refreshing salad and herbs.  Top that with their delicious nuoc mam, it was spot on. 

Unfortunately the restaurant gets quite busy and essential things were forgotten such as the absolutely necessary bean sprouts, limes and herbs for the pho; and even basics like hoisin sauce should already be placed on the table.  Having eaten at many vietnamese restaurants, its apparent that even the slightest deviations from the principles of the dish can pull you down to mediocrity.

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Pictured: Pho