Pho 2000 Restaurant
215 North Western Avenue
"The oxtail pho is unbelievable," he says. "I've tried to talk to the lady to see how they make their broth, and she won't tell me. It kind of bums me out. I could boil bones with spices for three days and still wouldn't get that." - Albert Aviles, executive chef at Corkbar, Los Angeles
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