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Our pho is here to stay...

Sharing pho bo

Do you know every time when you enjoy a hearty bowl of nutritious and delicious pho (aka the national treasure of Vietnam), how much time and love have we actually been devoted to making it happen? To make the broth, we select prime ingredients from beef bones, pork bones to briskets and boil them for well over 10 hours. Straining and skimming impurities throughout the whole time, and we would add chargrilled garlic, onion, ginger, rock sugar and a range of spices such as cinnamon, star anise, cloves to give this soup essence a kick. Chargrilling the onion, garlic and ginger brings out the fragrant sweet taste out of these nature's amazing agent releasing flavor into the stock.

Pour this broth essence onto the blanched springy rice noodles and marbled beef from the USA. You will cover this goodie with lots of fresh herbs like Thai basil, culantro, cilantro, super juicy bean sprouts. Give this a final touch by a squish of fresh lime or a mighty squeeze of Sriracha hot sauce from the bottle with the imported Vietnamese chilli. Slurp this smooth rice noodle into your hungry tummy and feel that warmth gently meandering inside you...hmmm.

Slurping Pho

Reports even show that pho dishes are low fat and so full of a good source of at least 10 of your most needed vitamins and minerals like vitamins C, B3, B6, folate, iron and magnesium - nutrients which all contribute to the reduction of tiredness and fatigue! No wonder everyone craves a good bowl of pho after a long night of partying, drinking and dancing. You feel recuperated after chowing down this classic comfort food.

Your choice of beef or brisket or beef balls on the pho

Credits: Illustration - Cindy Dyer @ Photography - Jonathan Maloney @

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