One of Oakland’s Most Popular Phở Restaurants Is Closing
Oakland's Little Saigon Aims to Bounce Back With Good Food and Pokémon Go
Some of the Tastiest Quesabirria-Inspired Tacos Can Be Found at This Oakland Pho Shop
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"slug": "pho-vy-oakland-vietnamese-restaurant-closing",
"title": "One of Oakland’s Most Popular Phở Restaurants Is Closing",
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"content": "\u003cp>For the past nine years, Phở Vy has built a dedicated following for its soul-warming noodle soups and trendy fusion tacos. Many Vietnamese food connoisseurs regard it as the very best phở restaurant in Oakland and possibly the entire East Bay.\u003c/p>\n\u003cp>But now, the restaurant is closing, Phở Vy’s owners \u003ca href=\"https://www.instagram.com/p/DIcsdzkJ_Hq/?hl=en\">announced on Instagram\u003c/a> last month. Its last day of business will be May 18.\u003c/p>\n\u003cp>Tuan Nguyen and his wife, Trang Truong, opened Phở Vy in 2016 after closing the smaller phở shop they used to run in Livermore. The new restaurant’s name and \u003ca href=\"https://www.instagram.com/p/BiG9MJaFjQn/?__d=1\">logo\u003c/a> were inspired by the couple’s young niece, Vy, who, as a toddler, was a constant presence in the dining room during those early years. (Now 9, Vy — along with her mom — currently runs a \u003ca href=\"https://www.instagram.com/laniluvcakes/\">cupcake pop-up\u003c/a> out of the restaurant.)\u003c/p>\n\u003cp>As Nguyen recalls, the restaurant got off to a slow start but soon cultivated a loyal, diverse base of customers who appreciated Phở Vy’s family-friendly atmosphere and, of course, the delicious food. The phở alone was light years ahead of the vast majority of Vietnamese spots in Oakland, especially in terms of the richness and clear flavor of the broth. Phở Vy was also one of the only phở restaurants in the East Bay that offered nuoc beo, the scallion-infused rendered beef fat traditionally added to give the soup an extra boost of fattiness, by request.\u003c/p>\n\u003cfigure id=\"attachment_13975960\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975960\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination.jpg\" alt=\"Bowl of pho with accompanying herbs against a black background.\" width=\"2000\" height=\"1501\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination-1020x766.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination-1536x1153.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination-1920x1441.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant was known for serving one of the best versions of phở in the East Bay. \u003ccite>(Courtesy of Phở Vy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve often said that Bay Area phở lovers \u003ca href=\"https://www.kqed.org/arts/13904835/san-jose-immigrant-food\">really need to drive down to San Jose\u003c/a> to get their hands on a truly excellent bowl of noodles. Phở Vy has the long been the one exception to that rule — the only phở spot in the East Bay I was willing to make a special trip for.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During the pandemic, Nguyen also started to experiment with fusion recipes inspired by the burgeoning \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">quesabirria trend\u003c/a>, as well as his own lifelong love of Mexican food, born out of his childhood in Oakland. Eventually, he started serving \u003ca href=\"https://www.kqed.org/arts/13895488/pho-vy-oakland-vietnamese-tacos-quesabirria-bo-kho\">a riff on quesabirria\u003c/a> that incorporated the restaurant’s other signature dish: bò kho, or Vietnamese beef stew, made using a family recipe from his mother’s hometown of Mỹ Tho in Vietnam. Garnished with fresh herbs and the kind of sweet pickled vegetables you’d put on bánh mì, those beef stew tacos went on to become one of the restaurant’s \u003ca href=\"https://www.sfchronicle.com/food/article/bay-area-quesabirria-17073409.php\">most popular dishes\u003c/a>.\u003c/p>\n\u003cp>“There are times where people would order party trays of it with 300 to 400 tacos per order,” Nguyen says. “It’s been selling like crazy.”\u003c/p>\n\u003cfigure id=\"attachment_13895514\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13895514\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-scaled.jpg\" alt=\"Closeup of a Vietnamese taco, with stewed beef and pickled carrot and daikon.\" width=\"2560\" height=\"1536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-800x480.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-1020x612.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-160x96.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-768x461.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-1536x922.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-2048x1229.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-1920x1152.jpg 1920w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A close-up view of the Phở Vy’s bo kho taco. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen describes Phở Vy’s closure as “temporary” and says it was largely motivated by his family’s desire to slow down and take care of their aging parents. Apart from that, the decision was driven by the usual mélange of reasons that have caused other restaurants in Oakland to shut their doors in recent years. A lot of it, Nguyen says, was a growing sense that the stretch of International Boulevard where the restaurant sits might no longer be the best fit: The canopies on their outdoor patio keep getting stolen. The sex work trade on International Boulevard has crept closer to the outside of the restaurant, making some of the young families who dine there uncomfortable. And customers are always telling Nguyen they’re in a rush because they’re worried about car break-ins.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13975870,arts_13895488,arts_13905293']\u003c/span>\u003c/span>“Everything adds up,” he says.\u003c/p>\n\u003cp>Through it all, Nguyen says the restaurant has continued to do brisk business — but even then, their margins have gotten thinner as ingredient prices have gone up. Meanwhile, the restaurant’s lease expired last month, and Nguyen and Truong haven’t been able to come to an agreement with the landlord on rent.\u003c/p>\n\u003cp>For now, Nguyen says he feels like they just need to take a break, reset, and then begin looking for a new location — ideally still in Oakland. While the shop is closed, he’ll probably still do some catering and pop-ups (maybe a bò kho taco side business?) to keep himself busy. All told, he imagines the restaurant will stay closed for a year or longer.\u003c/p>\n\u003cp>“It’s all about timing,” he says. “But I have a really good feeling that there’s going to be a reopening.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/phovyoakland/?hl=en\">\u003ci>Phở Vy\u003c/i>\u003c/a>\u003ci> is open 10 a.m.–8 p.m. every day except Thursdays, when the restaurant is closed, at 401 International Blvd. in Oakland. Its final day of business will be Sunday, May 18.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For the past nine years, Phở Vy has built a dedicated following for its soul-warming noodle soups and trendy fusion tacos. Many Vietnamese food connoisseurs regard it as the very best phở restaurant in Oakland and possibly the entire East Bay.\u003c/p>\n\u003cp>But now, the restaurant is closing, Phở Vy’s owners \u003ca href=\"https://www.instagram.com/p/DIcsdzkJ_Hq/?hl=en\">announced on Instagram\u003c/a> last month. Its last day of business will be May 18.\u003c/p>\n\u003cp>Tuan Nguyen and his wife, Trang Truong, opened Phở Vy in 2016 after closing the smaller phở shop they used to run in Livermore. The new restaurant’s name and \u003ca href=\"https://www.instagram.com/p/BiG9MJaFjQn/?__d=1\">logo\u003c/a> were inspired by the couple’s young niece, Vy, who, as a toddler, was a constant presence in the dining room during those early years. (Now 9, Vy — along with her mom — currently runs a \u003ca href=\"https://www.instagram.com/laniluvcakes/\">cupcake pop-up\u003c/a> out of the restaurant.)\u003c/p>\n\u003cp>As Nguyen recalls, the restaurant got off to a slow start but soon cultivated a loyal, diverse base of customers who appreciated Phở Vy’s family-friendly atmosphere and, of course, the delicious food. The phở alone was light years ahead of the vast majority of Vietnamese spots in Oakland, especially in terms of the richness and clear flavor of the broth. Phở Vy was also one of the only phở restaurants in the East Bay that offered nuoc beo, the scallion-infused rendered beef fat traditionally added to give the soup an extra boost of fattiness, by request.\u003c/p>\n\u003cfigure id=\"attachment_13975960\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975960\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination.jpg\" alt=\"Bowl of pho with accompanying herbs against a black background.\" width=\"2000\" height=\"1501\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination-1020x766.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination-1536x1153.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/PhoVy_SpecialCombination-1920x1441.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant was known for serving one of the best versions of phở in the East Bay. \u003ccite>(Courtesy of Phở Vy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve often said that Bay Area phở lovers \u003ca href=\"https://www.kqed.org/arts/13904835/san-jose-immigrant-food\">really need to drive down to San Jose\u003c/a> to get their hands on a truly excellent bowl of noodles. Phở Vy has the long been the one exception to that rule — the only phở spot in the East Bay I was willing to make a special trip for.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During the pandemic, Nguyen also started to experiment with fusion recipes inspired by the burgeoning \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">quesabirria trend\u003c/a>, as well as his own lifelong love of Mexican food, born out of his childhood in Oakland. Eventually, he started serving \u003ca href=\"https://www.kqed.org/arts/13895488/pho-vy-oakland-vietnamese-tacos-quesabirria-bo-kho\">a riff on quesabirria\u003c/a> that incorporated the restaurant’s other signature dish: bò kho, or Vietnamese beef stew, made using a family recipe from his mother’s hometown of Mỹ Tho in Vietnam. Garnished with fresh herbs and the kind of sweet pickled vegetables you’d put on bánh mì, those beef stew tacos went on to become one of the restaurant’s \u003ca href=\"https://www.sfchronicle.com/food/article/bay-area-quesabirria-17073409.php\">most popular dishes\u003c/a>.\u003c/p>\n\u003cp>“There are times where people would order party trays of it with 300 to 400 tacos per order,” Nguyen says. “It’s been selling like crazy.”\u003c/p>\n\u003cfigure id=\"attachment_13895514\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13895514\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-scaled.jpg\" alt=\"Closeup of a Vietnamese taco, with stewed beef and pickled carrot and daikon.\" width=\"2560\" height=\"1536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-800x480.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-1020x612.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-160x96.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-768x461.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-1536x922.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-2048x1229.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-1920x1152.jpg 1920w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A close-up view of the Phở Vy’s bo kho taco. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen describes Phở Vy’s closure as “temporary” and says it was largely motivated by his family’s desire to slow down and take care of their aging parents. Apart from that, the decision was driven by the usual mélange of reasons that have caused other restaurants in Oakland to shut their doors in recent years. A lot of it, Nguyen says, was a growing sense that the stretch of International Boulevard where the restaurant sits might no longer be the best fit: The canopies on their outdoor patio keep getting stolen. The sex work trade on International Boulevard has crept closer to the outside of the restaurant, making some of the young families who dine there uncomfortable. And customers are always telling Nguyen they’re in a rush because they’re worried about car break-ins.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>“Everything adds up,” he says.\u003c/p>\n\u003cp>Through it all, Nguyen says the restaurant has continued to do brisk business — but even then, their margins have gotten thinner as ingredient prices have gone up. Meanwhile, the restaurant’s lease expired last month, and Nguyen and Truong haven’t been able to come to an agreement with the landlord on rent.\u003c/p>\n\u003cp>For now, Nguyen says he feels like they just need to take a break, reset, and then begin looking for a new location — ideally still in Oakland. While the shop is closed, he’ll probably still do some catering and pop-ups (maybe a bò kho taco side business?) to keep himself busy. All told, he imagines the restaurant will stay closed for a year or longer.\u003c/p>\n\u003cp>“It’s all about timing,” he says. “But I have a really good feeling that there’s going to be a reopening.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/phovyoakland/?hl=en\">\u003ci>Phở Vy\u003c/i>\u003c/a>\u003ci> is open 10 a.m.–8 p.m. every day except Thursdays, when the restaurant is closed, at 401 International Blvd. in Oakland. Its final day of business will be Sunday, May 18.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Oakland's Little Saigon Aims to Bounce Back With Good Food and Pokémon Go",
"headTitle": "Oakland’s Little Saigon Aims to Bounce Back With Good Food and Pokémon Go | KQED",
"content": "\u003cfigure id=\"attachment_13900647\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13900647\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/IMG_8217-800x600.jpg\" alt=\"The owner of Mekong Restaurant holding a plate of Vietnamese food.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8217-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8217-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8217-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8217-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8217-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8217-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8217-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The owner of Mekong Restaurant holding a plate of Vietnamese food. \u003ccite>(Courtesy of Good Good Eatz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Oakland’s Eastlake Little Saigon neighborhood will be swarmed by adorable hordes of Bulbasaur and Butterfree this Saturday, accompanied by phone-toting trainers trying to catch ’em all—and perhaps get their COVID vaccination and eat a bowl of delicious pho while they’re at it. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With Saturday’s event, dubbed \u003ca href=\"https://www.instagram.com/p/CSIQnsLBXy_/\">Summer Fest\u003c/a>, the East Bay-based community org \u003ca href=\"https://www.goodgoodeatz.com/\">Good Good Eatz\u003c/a> is tapping into the power of Pokémon Go to bring foot traffic back to the neighborhood’s restaurants and grocery stores. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our mission is to help small food businesses, as well as business and cultural districts in Oakland, pivot into the 21st century,” says Tommy Wong, who runs Good Good Eatz along with co-founder Trinh Banh. \u003c/span>\u003cspan style=\"font-weight: 400\">“Pokémon Go is still widely played nationally and internationally by a really diverse group of people. It definitely had its heyday when it first started, but it’s still going strong now. And so it’s a tremendous opportunity for us to connect Little Saigon with a way to attract more customers and bring vibrancy back to its streets and parks.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13895488']With help from Good Good Eatz, the Oakland Vietnamese Chamber of Commerce and San Francisco-based Pokémon Go developer Niantic, Little Saigon’s neighborhood fixtures are turning into temporary PokéStops and PokéGyms—congregation points for players looking for virtual goodies and battles. Participants include popular bo kho (\u003ca href=\"https://www.kqed.org/arts/13895488/pho-vy-oakland-vietnamese-tacos-quesabirria-bo-kho\">and fusion taco\u003c/a>) specialist Pho Vy, banh mi standard Cam Huong and pho joint Mekong Restaurant. \u003c/span>\u003c/p>\n\u003cp>More orthodox community outreach will be available at Clinton Park, in the heart of the neighborhood. Asian Health Services will provide COVID testing and vaccinations to visitors, and the Museum of Art and Digital Entertainment will set up a booth for visitors to sample retro video games.\u003c/p>\n\u003cfigure id=\"attachment_13900643\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13900643\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/IMG_8218-800x800.jpg\" alt=\"A list of participating locations for Eastlake Little Saigon Summerfest\" width=\"800\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8218-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8218-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8218-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8218.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A list of participating locations for Eastlake Little Saigon Summerfest \u003ccite>(Courtesy of Good Good Eatz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">It was the AAPI advocacy group National CAPACD that connected Wong with the creators of Pokémon Go. “Niantic was reaching out to them because of all the recent AAPI hate crimes with the very generous offer of turning any Asian-owned business in the U.S. or Canada into a PokéStop,” says Wong. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a \u003ca href=\"https://nianticlabs.com/blog/stop-asian-hate/?hl=en\">statement\u003c/a> in support of the Stop Asian Hate movement from April, Niantic said it would “explore helping AAPI-owned businesses as part of our Niantic Local Business Recovery Initiative and the funding of programs that focus on keeping local AAPI communities safe and vibrant.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Niantic has been criticized for the \u003c/span>\u003ca href=\"https://www.usatoday.com/story/tech/news/2016/08/09/pokemon-go-racist-app-redlining-communities-color-racist-pokestops-gyms/87732734/\">\u003cspan style=\"font-weight: 400\">unequal distribution of PokéStops\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> between white and non-white neighborhoods since the app’s launch. \u003c/span>A 2016 \u003ca href=\"https://www.kqed.org/news/11054265/wanna-catch-pokemon-better-go-to-a-white-neighborhood\">map of PokéStops in Oakland\u003c/a> by the Urban Institute fits the typical pattern: a blizzard of stops and gyms downtown that trails off at the beginning of International Boulevard, where much of Oakland’s Vietnamese community makes their home.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While this Saturday’s PokéStops will be temporary, Wong hopes that businesses will sign up with Niantic to become a permanent part of the game. “We are trying to figure out models to disperse people, to have them wandering around neighborhoods again, to make it feel vibrant, because things have been shuttered, and people have been feeling down. We want to bring a sense of joy back into the district.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13900644\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13900644\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/IMG_8219-800x1033.jpg\" alt=\"A poster for Eastlake Little Saigon Summerfest\" width=\"800\" height=\"1033\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8219-800x1033.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8219-160x207.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8219-768x992.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8219.jpg 824w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A poster for Eastlake Little Saigon Summerfest \u003ccite>(Courtesy of Good Good Eatz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Eastlake Little Saigon Summer Fest goes down on August 7, 11am–3pm, at Clinton Park (655 International Blvd., Oakland) and participating neighborhood businesses. \u003ca href=\"https://www.facebook.com/events/149371533963470/\">Details here\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The neighborhood is tapping into the power of Pokémon Go to bring foot traffic back to local restaurants and grocery stores.",
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"title": "Oakland's Little Saigon Aims to Bounce Back With Good Food and Pokémon Go | KQED",
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"headline": "Oakland's Little Saigon Aims to Bounce Back With Good Food and Pokémon Go",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13900647\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13900647\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/IMG_8217-800x600.jpg\" alt=\"The owner of Mekong Restaurant holding a plate of Vietnamese food.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8217-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8217-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8217-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8217-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8217-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8217-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8217-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The owner of Mekong Restaurant holding a plate of Vietnamese food. \u003ccite>(Courtesy of Good Good Eatz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Oakland’s Eastlake Little Saigon neighborhood will be swarmed by adorable hordes of Bulbasaur and Butterfree this Saturday, accompanied by phone-toting trainers trying to catch ’em all—and perhaps get their COVID vaccination and eat a bowl of delicious pho while they’re at it. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With Saturday’s event, dubbed \u003ca href=\"https://www.instagram.com/p/CSIQnsLBXy_/\">Summer Fest\u003c/a>, the East Bay-based community org \u003ca href=\"https://www.goodgoodeatz.com/\">Good Good Eatz\u003c/a> is tapping into the power of Pokémon Go to bring foot traffic back to the neighborhood’s restaurants and grocery stores. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our mission is to help small food businesses, as well as business and cultural districts in Oakland, pivot into the 21st century,” says Tommy Wong, who runs Good Good Eatz along with co-founder Trinh Banh. \u003c/span>\u003cspan style=\"font-weight: 400\">“Pokémon Go is still widely played nationally and internationally by a really diverse group of people. It definitely had its heyday when it first started, but it’s still going strong now. And so it’s a tremendous opportunity for us to connect Little Saigon with a way to attract more customers and bring vibrancy back to its streets and parks.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>With help from Good Good Eatz, the Oakland Vietnamese Chamber of Commerce and San Francisco-based Pokémon Go developer Niantic, Little Saigon’s neighborhood fixtures are turning into temporary PokéStops and PokéGyms—congregation points for players looking for virtual goodies and battles. Participants include popular bo kho (\u003ca href=\"https://www.kqed.org/arts/13895488/pho-vy-oakland-vietnamese-tacos-quesabirria-bo-kho\">and fusion taco\u003c/a>) specialist Pho Vy, banh mi standard Cam Huong and pho joint Mekong Restaurant. \u003c/span>\u003c/p>\n\u003cp>More orthodox community outreach will be available at Clinton Park, in the heart of the neighborhood. Asian Health Services will provide COVID testing and vaccinations to visitors, and the Museum of Art and Digital Entertainment will set up a booth for visitors to sample retro video games.\u003c/p>\n\u003cfigure id=\"attachment_13900643\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13900643\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/IMG_8218-800x800.jpg\" alt=\"A list of participating locations for Eastlake Little Saigon Summerfest\" width=\"800\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8218-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8218-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8218-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8218.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A list of participating locations for Eastlake Little Saigon Summerfest \u003ccite>(Courtesy of Good Good Eatz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">It was the AAPI advocacy group National CAPACD that connected Wong with the creators of Pokémon Go. “Niantic was reaching out to them because of all the recent AAPI hate crimes with the very generous offer of turning any Asian-owned business in the U.S. or Canada into a PokéStop,” says Wong. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a \u003ca href=\"https://nianticlabs.com/blog/stop-asian-hate/?hl=en\">statement\u003c/a> in support of the Stop Asian Hate movement from April, Niantic said it would “explore helping AAPI-owned businesses as part of our Niantic Local Business Recovery Initiative and the funding of programs that focus on keeping local AAPI communities safe and vibrant.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Niantic has been criticized for the \u003c/span>\u003ca href=\"https://www.usatoday.com/story/tech/news/2016/08/09/pokemon-go-racist-app-redlining-communities-color-racist-pokestops-gyms/87732734/\">\u003cspan style=\"font-weight: 400\">unequal distribution of PokéStops\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> between white and non-white neighborhoods since the app’s launch. \u003c/span>A 2016 \u003ca href=\"https://www.kqed.org/news/11054265/wanna-catch-pokemon-better-go-to-a-white-neighborhood\">map of PokéStops in Oakland\u003c/a> by the Urban Institute fits the typical pattern: a blizzard of stops and gyms downtown that trails off at the beginning of International Boulevard, where much of Oakland’s Vietnamese community makes their home.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While this Saturday’s PokéStops will be temporary, Wong hopes that businesses will sign up with Niantic to become a permanent part of the game. “We are trying to figure out models to disperse people, to have them wandering around neighborhoods again, to make it feel vibrant, because things have been shuttered, and people have been feeling down. We want to bring a sense of joy back into the district.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13900644\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13900644\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/IMG_8219-800x1033.jpg\" alt=\"A poster for Eastlake Little Saigon Summerfest\" width=\"800\" height=\"1033\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8219-800x1033.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8219-160x207.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8219-768x992.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/IMG_8219.jpg 824w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A poster for Eastlake Little Saigon Summerfest \u003ccite>(Courtesy of Good Good Eatz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Eastlake Little Saigon Summer Fest goes down on August 7, 11am–3pm, at Clinton Park (655 International Blvd., Oakland) and participating neighborhood businesses. \u003ca href=\"https://www.facebook.com/events/149371533963470/\">Details here\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Some of the Tastiest Quesabirria-Inspired Tacos Can Be Found at This Oakland Pho Shop",
"headTitle": "Some of the Tastiest Quesabirria-Inspired Tacos Can Be Found at This Oakland Pho Shop | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">We are living in the golden age of quesabirria. It’s been more than two years since the crispy, cheesy, red-tinged beef birria tacos \u003c/span>\u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">\u003cspan style=\"font-weight: 400\">first exploded onto the Bay Area food scene\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> courtesy of a handful of OG taqueros in Richmond, Oakland and Antioch. Since then, the Tijuana-style tacos have spawned too many imitators to count, including a number of cross-cultural riffs—say, \u003c/span>\u003ca href=\"https://www.instagram.com/p/CMw6MX2BmtW/\">\u003cspan style=\"font-weight: 400\">beef rendang quesabirria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or “Mexipino” \u003c/span>\u003ca href=\"https://sf.eater.com/2020/9/9/21427997/al-pastor-papi-quesadobo-taco-filipino-quesabirria-mexipino\">\u003cspan style=\"font-weight: 400\">chicken adobo quesabirria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Perhaps the most delicious of these hybridized versions are the bo kho, or Vietnamese beef stew, tacos that East Oakland’s \u003c/span>\u003ca href=\"http://phovyoakland.com/\">\u003cspan style=\"font-weight: 400\">Pho Vy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been selling for the past few months—the blessed union of that basic quesabirria formula (tender stewed meat + crispy tortillas + melted cheese) with a family recipe passed down through four generations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Since it opened in 2016, Pho Vy has \u003c/span>\u003ca href=\"https://sf.eater.com/maps/best-pho-restaurants-san-francisco-oakland-east-bay/ph-vy-vietnamese-cuisine\">\u003cspan style=\"font-weight: 400\">garnered a reputation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for serving what might be the richest and most delicious bowl of pho in the East Bay. But Tuan Nguyen, who runs the business with his wife Trang Truong, says the restaurant’s real signature dish is its bo kho—a recipe that was passed down to Nguyen by his mother and his maternal grandfather. It’s a lighter, brothier version of the stew than the dark gravy base you’ll find at a lot of other Vietnamese restaurants; the recipe is specific to his family’s hometown of My Tho, in southern Vietnam, Nguyen says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> [aside tag='tacos' label='More Taco Stories'] \u003c/span>\u003cspan style=\"font-weight: 400\">Like so many other small, family-run restaurants, the pandemic has been tough on Pho Vy, which shut down entirely for several months until finally reopening in July with a skeleton crew—family members only—for takeout and, eventually, limited-capacity outdoor dining. As Nguyen explains it, the shift to takeout was especially tough for a pho restaurant: “Pho in general is something you have to eat on the spot to experience it the way it’s meant to be eaten,” he says, noting how the texture, temperature, and flavor all have to be just so. “It never tastes right when you take it to go.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nguyen’s tacos started as a kind of Hail Mary born out of the challenges of the pandemic. An Oakland native, Nguyen grew up eating tacos and always had a deep love for Latino foods. He’d always toyed with the idea of creating some kind of hybrid Vietnamese-Mexican dish—to, as he puts it, “mix different kinds of culinary fields into one type.” With the restaurant struggling just to keep its head above water, Nguyen decided to give it a shot. Traditionally, he says, you’d eat the restaurant’s tender, slow-cooked bo kho over rice noodles or with a French baguette. But Nguyen had been watching the burgeoning quesabirria trend, and he thought his stew would make a great base for that style of taco. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13895514\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13895514\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/PhyVyTaco_closeup-800x480.jpg\" alt=\"Closeup of a Vietnamese taco, with stewed beef and pickled carrot and daikon.\" width=\"800\" height=\"480\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-800x480.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-1020x612.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-160x96.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-768x461.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-1536x922.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-2048x1229.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-1920x1152.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A close-up view of the bo kho taco. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The process isn’t very different from what you’d see at a birria shop, though the flavors are distinctly Vietnamese: To make his bo kho, Nguyen simmers brisket for four or five hours until it reaches maximal tenderness, then shreds the meat. He scoops out some of the rendered fat that collects at the top of the pot and uses it as a dip for the corn tortillas, which get crisped up on the griddle. He melts some Colby Jack on top of the stew to add a little bit of chile heat. And then, in addition to the standard taco toppings of cilantro and onion, Nguyen also tops his bo kho tacos with Thai basil and slices of raw jalapeño, like you’d get with a bowl of pho, and sweet carrot and daikon pickles like the kind served on banh mi.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Taken all together, it makes for an absurdly delicious bite: crispy, soupy, meaty, and a little bit sweet. For taco eaters who like to dip their quesabirria, Pho Vy will serve a little cup of the concentrated bo kho broth on the side by request, though Nguyen says it isn’t really necessary: The tacos are juicy enough as it is.\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=F1gVtH_48Do\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, the tacos are an off-menu item, sold at $12.95 for a plate of three—roughly in line with the going rate for quesabirria. Nguyen says he hasn’t yet listed them on the menu officially, as “Vietnamese quesabirria” or some such, because he didn’t want to “overstep Latino restaurants.” But so far, he says, everyone seems to love the tacos—including a number of Mexican-American customers. On a good day, Pho Vy now sometimes sells 200 or 300 tacos. It’s a boost in business that, ultimately, may have helped save the restaurant.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It made a big difference,” Nguyen says.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Pho Vy is currently open for takeout and outdoor seating at 401 International Blvd. in Oakland, from 10 a.m.–8 p.m. every day except Thursdays. For now, the bo kho tacos aren’t listed on the menu, but they’re always available. \u003c/span>\u003c/i>\u003c/p>\n\n",
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"excerpt": "Pho Vy’s bo kho tacos are a delicious cross between quesabirria and a Vietnamese family recipe passed down through four generations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">We are living in the golden age of quesabirria. It’s been more than two years since the crispy, cheesy, red-tinged beef birria tacos \u003c/span>\u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">\u003cspan style=\"font-weight: 400\">first exploded onto the Bay Area food scene\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> courtesy of a handful of OG taqueros in Richmond, Oakland and Antioch. Since then, the Tijuana-style tacos have spawned too many imitators to count, including a number of cross-cultural riffs—say, \u003c/span>\u003ca href=\"https://www.instagram.com/p/CMw6MX2BmtW/\">\u003cspan style=\"font-weight: 400\">beef rendang quesabirria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or “Mexipino” \u003c/span>\u003ca href=\"https://sf.eater.com/2020/9/9/21427997/al-pastor-papi-quesadobo-taco-filipino-quesabirria-mexipino\">\u003cspan style=\"font-weight: 400\">chicken adobo quesabirria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Perhaps the most delicious of these hybridized versions are the bo kho, or Vietnamese beef stew, tacos that East Oakland’s \u003c/span>\u003ca href=\"http://phovyoakland.com/\">\u003cspan style=\"font-weight: 400\">Pho Vy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been selling for the past few months—the blessed union of that basic quesabirria formula (tender stewed meat + crispy tortillas + melted cheese) with a family recipe passed down through four generations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Since it opened in 2016, Pho Vy has \u003c/span>\u003ca href=\"https://sf.eater.com/maps/best-pho-restaurants-san-francisco-oakland-east-bay/ph-vy-vietnamese-cuisine\">\u003cspan style=\"font-weight: 400\">garnered a reputation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for serving what might be the richest and most delicious bowl of pho in the East Bay. But Tuan Nguyen, who runs the business with his wife Trang Truong, says the restaurant’s real signature dish is its bo kho—a recipe that was passed down to Nguyen by his mother and his maternal grandfather. It’s a lighter, brothier version of the stew than the dark gravy base you’ll find at a lot of other Vietnamese restaurants; the recipe is specific to his family’s hometown of My Tho, in southern Vietnam, Nguyen says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/span>\u003cspan style=\"font-weight: 400\">Like so many other small, family-run restaurants, the pandemic has been tough on Pho Vy, which shut down entirely for several months until finally reopening in July with a skeleton crew—family members only—for takeout and, eventually, limited-capacity outdoor dining. As Nguyen explains it, the shift to takeout was especially tough for a pho restaurant: “Pho in general is something you have to eat on the spot to experience it the way it’s meant to be eaten,” he says, noting how the texture, temperature, and flavor all have to be just so. “It never tastes right when you take it to go.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nguyen’s tacos started as a kind of Hail Mary born out of the challenges of the pandemic. An Oakland native, Nguyen grew up eating tacos and always had a deep love for Latino foods. He’d always toyed with the idea of creating some kind of hybrid Vietnamese-Mexican dish—to, as he puts it, “mix different kinds of culinary fields into one type.” With the restaurant struggling just to keep its head above water, Nguyen decided to give it a shot. Traditionally, he says, you’d eat the restaurant’s tender, slow-cooked bo kho over rice noodles or with a French baguette. But Nguyen had been watching the burgeoning quesabirria trend, and he thought his stew would make a great base for that style of taco. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13895514\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13895514\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/PhyVyTaco_closeup-800x480.jpg\" alt=\"Closeup of a Vietnamese taco, with stewed beef and pickled carrot and daikon.\" width=\"800\" height=\"480\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-800x480.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-1020x612.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-160x96.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-768x461.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-1536x922.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-2048x1229.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/PhyVyTaco_closeup-1920x1152.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A close-up view of the bo kho taco. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The process isn’t very different from what you’d see at a birria shop, though the flavors are distinctly Vietnamese: To make his bo kho, Nguyen simmers brisket for four or five hours until it reaches maximal tenderness, then shreds the meat. He scoops out some of the rendered fat that collects at the top of the pot and uses it as a dip for the corn tortillas, which get crisped up on the griddle. He melts some Colby Jack on top of the stew to add a little bit of chile heat. And then, in addition to the standard taco toppings of cilantro and onion, Nguyen also tops his bo kho tacos with Thai basil and slices of raw jalapeño, like you’d get with a bowl of pho, and sweet carrot and daikon pickles like the kind served on banh mi.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Taken all together, it makes for an absurdly delicious bite: crispy, soupy, meaty, and a little bit sweet. For taco eaters who like to dip their quesabirria, Pho Vy will serve a little cup of the concentrated bo kho broth on the side by request, though Nguyen says it isn’t really necessary: The tacos are juicy enough as it is.\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/F1gVtH_48Do'\n title='//www.youtube.com/embed/F1gVtH_48Do'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">For now, the tacos are an off-menu item, sold at $12.95 for a plate of three—roughly in line with the going rate for quesabirria. Nguyen says he hasn’t yet listed them on the menu officially, as “Vietnamese quesabirria” or some such, because he didn’t want to “overstep Latino restaurants.” But so far, he says, everyone seems to love the tacos—including a number of Mexican-American customers. On a good day, Pho Vy now sometimes sells 200 or 300 tacos. It’s a boost in business that, ultimately, may have helped save the restaurant.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It made a big difference,” Nguyen says.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Pho Vy is currently open for takeout and outdoor seating at 401 International Blvd. in Oakland, from 10 a.m.–8 p.m. every day except Thursdays. For now, the bo kho tacos aren’t listed on the menu, but they’re always available. \u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"meta": {
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},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"meta": {
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"link": "/radio/program/morning-edition"
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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