Soup City

dialing it ALL the way in with this pho.

Crystal clear broth, skimmed and simmered for 24 hours. Clean, focused, deeply beefy without any muddiness. Star anise perfectly balanced, not assertive. It's loaded with tender slices of beef, plus tripe and tendon bringing that proper texture and authenticity.

Now on the menu.

Soup City on the ground at Brooklyn Carreta as Soup Week unfolds.
Milwaukie Cart Cafe’s gumbo lands dark and savory, built with patience, depth, and fried chicken add-ons.
Korean Tiger’s kimchi jjigae brings proper fermentation character and a heat curve that builds steadily, with ample fermented funk to anchor the dish in briny complexity.
Behind the bar , bartenders bring broth-bent beverages to the banquet of bowls found at almost every cart in the pod. The Pozole Margarita is vegetal and finishes with a spicy flourish. The Dashi Manhattan is all umami up front, and then rounded full and sweeter with bourbon and rum. The Tom Kha-cktail stands out, balancing aromatics and richness with a plenty of acid to offset the soft sweetness of the coconut.
reporting from the scene. 🫡

Posted • Soup for breakfast. Fight me.