So glad you asked! We’ve included instructions on the bag, but here’s a fun video on “How to Reheat Pho like a Boss”.
Just a little sprinkle of water will do ya! Drizzle 1 or 2 tablespoons of water over the fried rice, cover and microwave. The time will depend on how much you have leftover, but start in 30 second increments. Flip/toss/stir and microwave for another 30 seconds. Repeat until it’s as hot as you like it!
The way you enjoy it most! Even amongst members of the same family you’ll see personal preferences all around the table. Our suggestion? Try it different ways and see what fits you!
Traditionally Vietnamese people love this lean cut of meat sliced super thin and raw. It is amazingly tender when cooked ever so quickly by the hot broth.
The Viet Way: Ask for it on the side so that it doesn’t sit in the broth for too long and get overcooked.
A beloved but extremely tough and gristly cut from a cow. It is commonly used in Asian dishes and requires a long cook time. While not a well-known American cut, it is highly prized among Asian cuisines for its chewy characteristics. Not to be confused with flank or skirt steak!
The Viet Way: A bit of skirt flank, a bit of eye of round, tripe and Viet meatballs gives your bowl great texture and flavor.
Yes it’s true, tripe is the edible stomach lining of the cow and loved for its chewy calamari like texture. While today we readily discard parts we don’t want, back in the day all cultures used everything they could and found amazing recipes to respect the life the animal had given.
From beginning to end it takes 48 hours to develop the deep flavor of our Pho broth. We roast ALOT of bones and simmer them overnight. Then we add meat to pump up the beefiness of our stock. A little bit of sugar, salt and a whole lotta spices. That’s it. No bouillon cubes here people.
The Viet Way: Ask for “Nuoc Beo” and add it to your bowl. We skim all the fat from our broth to make our bowls healthier, but the fat is also where all the meaty flavor is. Try it the Viet way and see for yourself!
Beef Knuckle. It’s the bee’s knees! Well technically it’s the cow’s knees but it’s full of marrow and cartilage which is full of good nutrients that happen to be tasty too.
Physics. Hot broth just doesn’t stay hot in a plastic or wax cardboard container. Lids must have holes to let the steam out, and plastic lids are never as secure once the steam “softens” it, so leaks and spills happen. And by the time you get home, you have to rewarm the broth anyways. We find that most people prefer to take the broth home cold and secured. But of course, you can still choose hot broth for take-out!
Check out our video on how to reheat your Pho like a boss.
An ingredient in our Veggie broth, this root of the Burdock plant has been used for centuries in holistic medicine and commonly used in Chinese medicines. Recent researchers have discovered numerous potential benefits of burdock root. It’s a powerhouse of antioxidants and a toxin remover!
Also known as Snow Fungus, this white to pale yellow mushroom that looks like underwater coral is commonly grown in Asia and hailed in Chinese medicines for its health, anti-inflammatory, and longevity benefit.
Bean curd, also known as tofu skin, or yuba, is a product of boiled soybeans. While simmering, a film or “skin” forms on the liquid surface which is then skimmed and dried. You’ll find bean curd sheets on dim sum and sushi menus, but here we go the crunchy route. Ours is seasoned and fried! As a surprising treat, try it in your pho bowl. Adds a beautiful crunch to those slippery chewy rice noodles.
Tofu is made from soybeans that are ground in water, heated and pressed. Tofu uses a coagulant to hold it’s form
We make our sate from all fresh ingredients. Lemongrass, galangal, a combination of seasonal spicy chili peppers, garlic and onions. It’s made to spice up your Pho bowl, but we’ve learned that you can put this flavor bomb on anything!
A proprietary blend that comes from our family’s apothecary in Vietnam, specially formulated and ground in small batches just for us. We have different family members smuggling it into the country. Haha, just kidding customs agents.
This is the OG Banh Mi and commonly known to Vietnamese as “Dac Biet” (literally means “the special”). A combination of headcheese, ham, Vietnamese Cha Lua (steamed pork roll), and pate. A few hundred years ago we took French charcuterie, stuffed it into a baguette and amped it up with our herbs and pickles.
Our pate is ground and seasoned spread of pork liver. It automatically comes on our Deli Combo, but for those who love it, you can add it to any banh mi that suits your fancy.
Our vegan mock meat combo! On our banh mi it’s an assortment of soy ham and honey hoisin seitan. In our bowls you’ll get soy ham, honey hoisin setian and salt and pepper tofu.
While today’s culture is weary of gluten, seitan is a vital wheat gluten that Buddhist monks have been eating for 1500 years. For those who don’t have gluten issues, this alternative is both high in protein and low in carbs.
Chicory coffee slowly dripped and sweetened with condensed milk. Not for the faint of heart.
Black tea with orange zest, star anise, cardamom and sweetened with brown sugar. Traditionally served with a splash of milk, but we have a soymilk option too!