Eat Pho, Feel Pho

Wonderful Pho with Wonderful Taste

BOOK A TABLE

Book A Table

    Opening Hours:

    Additional Info:

    • Phone: 9196494175
    • Address: 2801 Crystal Oaks Ln (Map)
    • Additional Information: 2801 Crystal Oaks Ln
    While most historians agree that pho was invented in the late 19th and early 20th Century in northern Vietnam during French colonial times, its origins are murky. Some believe pho was an adaptation of the French one-pot beef and vegetable stew pot-au-feu, which shares a phonetic similarity to "phở."
     

    pho Menu

    Main Menu

    Pho

    Pho

    Buffalo meat was swapped with beef, round rice noodles were added, the flavour of the broth was refined, and the classic Hanoi phở was perfected.

    $15

    Appetizer Menu

    Spring Rolls

    Spring Rolls

    Cut all of the vegetables to approximately the same size. Brown the pork over high heat in 2 tablespoons of oil, and add the garlic, mushrooms and carrots. Stir fry for 30 seconds, and add the bamboo shoots, napa cabbage, and Shaoxing wine. Continue stir-frying for a minute. Adjust the heat to simmer the mixture, as the napa cabbage will release a lot of moisture.

    $5
    Fresh Spring Roll

    Fresh Spring Roll

    Assemble all of your ingredients together, including the chopped veggies, cooked chicken or shrimp, noodles, herbs, and rice paper wrappers. Chop all of your vegetables into long, thin slices. I like to shred the carrot, but you can cut it julienne if you’d like.

    $4.95

    About

    Phở was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that "phở" is derived from "pot au feu" a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.

    From North to South
    The popularity of pho spread southwards starting in 1954 when the country was divided into North and South Vietnam. As the dish moved south, cooks infused it with additional ingredients until it evolved into the version that is commonly served today.

    Contact

    • Raleigh, North Carolina, United States

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