Cha Gio
Crispy fried spring rolls filled with pork, glass noodles, and wood ear mushrooms.
The Story
A Bowl of Heritage
Pho is more than a soup – it is the heartbeat of Vietnamese cuisine, a dish that has sustained generations and crossed continents to become beloved worldwide. Our Traditional Pho Bo is a testament to Chef Duong’s grandmother, who taught him the sacred art of broth-making in her Hanoi kitchen.
The secret lies in patience. Our broth begins its journey at 4 AM each day, when beef bones are carefully roasted to unlock their deepest flavors. Star anise, cinnamon, cloves, and cardamom are charred over open flame before joining the bones in our copper pots, where they will simmer for the next 24 hours.
The result is a broth of extraordinary clarity and depth – rich without being heavy, aromatic without being overpowering. When paired with our hand-selected wagyu brisket and fresh rice noodles, it becomes an experience that transcends ordinary dining.
"In Vietnam, we say pho is not cooked - it is born. Each bowl carries the spirit of those who came before us."
Quick Facts
Prep Time
Calories
Origin
Spice Level
Dietary Info
Key Ingredients
Bird’s Eye Chili
Beef Bones
Bean Sprouts
Cinnamon
Thai Basil
Rice Noodles
From the Kitchen
Chef's Notes
On the broth: “The key is to never let it boil rapidly. A gentle simmer preserves clarity while extracting maximum flavor. I check the pot every hour.”
On the meat: “We slice the wagyu paper-thin and let the hot broth cook it at the table. This ensures perfect tenderness with each bite.”
On customization: “Every guest has their own perfect bowl. Some want more heat, others more lime. The condiments on the side allow you to compose your ideal pho.”
Enhance Your Experience
Wine Pairing
German Riesling
The wine’s acidity and subtle sweetness complement the rich broth beautifully.
Start With
Cha Gio
Crispy spring rolls provide textural contrast before the soulful soup.
