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Vietnamese pho served in a luxurious setting

Leise Jones

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Through the month of March, the Mandarin Oriental is hosting PHO@MO, a pop-up noodle shop, daily at lunch. Chef Rachel Klein’s Vietnamese pho ($7.95) comes as either aromatic oxtail or ginger-scallion broth, with the choice of shaved steak ($2) or chicken ($1). Sit in the lobby at coffee tables on a comfy chair and bowls arrive with rice noodles, scallions, Thai bird chilies, and meat. You pour in broth from a silver teapot and choose from an array of garnishes. Thai basil, mint, lime, cilantro, bean sprouts, sambal, hoisin, and a chic little pipette of fish sauce form a sublime soup, more refined than what you might find in Chinatown, yet just as warming. Those up on their Vietnamese pronunciation will note that “PHO@MO” doesn’t rhyme (pho is pronounced “fuh”), but the pho’s so good we’ll phorgive them. PHO@MO, 11:30 a.m.-1:30 p.m., Mandarin Oriental Boston, 776 Boylston St., Bay Back, Boston, 617-535-8888. LUKE PYENSON

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