Noodle House brings a taste of home all the way from Vietnam to Ardmore

Beef Pho at Noodle House 12 -- before sauce and garnishes.

Beef Pho at Noodle House 12 — before sauce and garnishes.

With a history as rich as the broth it is known for, pho comes from mid-1880s cuisine in Northern Vietnam by way of Chinese and French influences. Primarily made with rice noodles and spices popular of the period in China, the slow-cooked soup took hold in Vietnam as French cuisine popularized eating red meat.

For Ly Hoa, bringing those historical and cultural influences to life in Ardmore is a dream come true. “It’s really important for a community to have diversity,” she said. Hoa is the descendant of many generations of pho and coffee shopkeepers from her home country of Vietnam. Her food, she said, is not simply influenced by Vietnamese cuisine and culture. “This IS my culture,” Hoa said.

Ly Hoa and her husband, Rick, preparing pho for serving at Noodle House 12.

Ly Hoa and her husband, Rick, preparing pho for serving at Noodle House 12.

The authenticity of the

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What’s the Difference Between These Noodle Dishes?

While some American Chinese food menus consider chow mein and lo mein synonymous, they’re two distinct foods, thanks to their cooking methods. Here’s how to differentiate between the popular dishes the next time you want to enjoy a plate of savory, slurpable noodles.

Chow mein vs. lo mein: What is the difference?

Both of these noodle dishes are Chinese in origin and made with egg noodles (plus a combination of vegetables and sometimes meat or seafood), but their similarities stop there. Chow mein, or chāu-mèn, translates to stir-fried noodles. Lo mein, lāo miàn, means stirred noodles. So, the biggest difference is in how they’re cooked.

What type of noodles are used in each dish?

Chow mein and lo mein are both made with egg noodles, which contain wheat flour and eggs, just like Italian pasta. Lo mein is best made with fresh noodles, and chow mein can be

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The #1 Worst Noodle Dish to Order at P.F. Chang’s

P.F. Chang’s was one of the first restaurants to introduce the lettuce wrap concept. Pretty brilliant, right? That was back in the 1990s, and today, with over 200 locations nationwide and P.F. Chang’s To Go locations opening as we move past the pandemic, we’ve examined the Chinese bistro’s menu. Whether you order P.F. Chang’s takeout or grab one of their P.F. Chang’s Home Menu items from the supermarket freezer, there are a few things you should know.

Keep reading to learn the #1 worst dish to order at P.F. Chang’s—and if you’re pondering dessert, don’t miss The #1 Worst Blizzard to Order at Dairy Queen.

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Right up front: The large majority of P.F. Chang’s dishes are loaded with sodium. The U.S. Food and Drug Administration (FDA) recommends a maximum of 2,300 milligrams of sodium per day, though they note that many of us get about 50% more

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From China’s Far North, a Paradoxical Noodle Lands in Queens

The first thing you notice about roasted cold noodles, a favorite street food in the far northeastern Chinese province of Heilongjiang, is that they are not cold.

We are not dealing here with a dish that will give you relief from swampy August days, like cold sesame noodles; or like Korean mul naengmyeon, a bowl of beef broth in which spaghetti-like strands of vegetable starch lie below shards of floating ice; or like buckwheat soba coiled on a bamboo mat beside their chilled dipping sauce, tsuketsuyu. Roasted cold noodles are meant to be eaten hot, right off the griddle.

They don’t much resemble noodles, either. In form, they are more akin to a rolled, filled omelet, as you will see if you watch them being made through the front window of Followsoshi, a stall inside a Chinese micromall in downtown Flushing, Queens.

After you place your order at the

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