Super Bowl Noodles, tucked away behind a Toot‘n Totum at 810 Columbine St., is an absolute gem, especially for college students. If any of the stereotypes are true, it’s the one that we’re all poor and starving that hits the hardest. Super Bowl Noodles will remedy the malnourishment with hugely portioned items. And don’t let those low menu prices fool you. A $6 plate of fried rice will suffice for a couple of meals for even the heartiest eater. Top that off with friendly, reliable service, and there’s really no reason not to eat there at least twice a week.
At Super Bowl, finicky eaters will have no trouble finding something “safe” to consume. Lo mein, fried rice and pad thai all are tasty options. If you’re into trying new things, however, give pho (pronounced “fuh”) a shot. This Vietnamese rice-noodle soup, one of Super Bowl’s most popular dishes, will have you on a blissful sensory overload. Follow these recommendations to dress up your soup and maximize the flavor.
n Choose your pho: The varieties at Super Bowl Noodle include beef, combination (beef, meatballs and shrimp), seafood and chicken (although you won’t see that last one on the menu). I prefer the chicken, but the combination is the most commonly ordered. The dish comes in two sizes, but be warned, even the small bowl is gigantic.
n Stir the noodles well: Initially, the thick noodles are going to be clumped up in the middle of the bowl. Don’t be alarmed; this is not an indication that they’ve been undercooked. Practice your chopstick skills and stir the bowl well to mix all the ingredients together.
n Make good use of the garnishes: Before your soup comes out, you’ll be given a plate of lettuce, basil, lime, peppers and bean sprouts. Munch on the bean sprouts while your mouth waters in anticipation, but save some for the soup. Tear off pieces of basil and lettuce, throw in some sprouts, squeeze in a bit of lime juice and add the peppers (which are HOT, so proceed there with caution).
n Spice it up: On every table is a collection of sauces and spices. You’re free to use any that you please, but I recommend using liberal amounts of Hoisin sauce, Sriracha chili sauce (the more of this, the spicier the broth) and a few splashes of fish oil (which looks just like soy sauce, so give it a smell first to make sure you’ve got what you want). Some people also prefer a little bit of sugar, but I usually skip that.
After the above ingredients are stirred thoroughly, your pho should be in perfect consumption condition. If you’re feeling famished, summer rolls are a crisp, fresh side dish that complement the soup very well.
One important thing to remember before journeying out to Super Bowl Noodles is that they only accept cash, so hit up the ATM on your way and bring enough to tip your servers.
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