Brian Jeffrey
A Chef’s Delight in Pho
Chad Kubanoff, a 37-year-old American chef residing in Ho Chi Minh City, has developed a fondness for Vietnamese pho, relishing the different variations he encounters.
While he enjoys pho, Chad admits he doesn’t make it a regular part of his meals, typically indulging in it at breakfast, late-night cravings, or when he’s feeling under the weather.
On his latest outing, he visited a famous pho spot on Tran Quoc Toan street in District 3, eager to try their specialty pho, which features noodles crafted right in front of him.
Chad opted for a bowl priced at VND80,000, praising its “robust beef and cinnamon-infused broth.”
“It’s prepared in the northern style, but intriguingly, it includes spices from northern, central, and southern Vietnam,” he added, highlighting how patrons can enhance their pho experience with custom seasonings.
Preferring the northern style, Chad customized his dish with garlic vinegar, herbs, and chili sauce, resulting in a unique flavor that made it seem like a completely new dish.
The noodles were delicate and tender, accompanied by rich beef rib broth.
This pho stood out with its pronounced beer and cinnamon notes, and despite its northern roots, it could easily evoke flavors from central or southern styles depending on the spices used.
Additionally, Chad recommended trying the ‘pho tho da’ (hot stone pho) at the same restaurant, priced at VND100,000.
This dish features a broth made from simmered bones and oxtail served in a sizzling stone pot, while the beef shank, onions, and rice noodles are presented separately for diners to dip as they eat.
Chad enjoys this diverse presentation, as it provides an opportunity for varying pho experiences.
Le Duc Truong, the 49-year-old owner of the restaurant, confirmed the menu incorporates spices from all over Vietnam, including northern chili sauce, southern black bean sauce, and central vinegar with onion.
