The Heart of Our Kitchen
Every bowl at Feu Pho Kitchen begins with broth—patiently coaxed from marrow-rich beef bones or free-range chicken, brightened with charred onion and ginger, and perfumed with star anise, clove, and coriander seed. We simmer low and slow for clarity and depth, then finish each order with scallion oil and a squeeze of lime so the flavors sing.
Our philosophy is simple: clean, layered, and balanced. The result is a broth that feels light on the palate yet deeply satisfying—made to pair with silky rice noodles and a garden of fresh herbs.
How We Build Flavor
Bones roasted; onion & ginger charred to add sweetness and smokiness.
Gentle extraction for hours—never boiling—to keep the broth clear.
Star anise, clove, cinnamon, coriander, and black cardamom added in stages.
Season lightly; garnish at service with scallion oil, herbs, chili, and lime.
Signature Pho Bowls
- Pho Bo House — rare tenderloin, brisket, marrow drizzle, scallion, cilantro.
- Spicy Pho Hue — chili–lemongrass broth, brisket, Vietnamese sausage (Hue-style).
- Pho Ga Saigon — free-range chicken, fried shallots, aromatic scallion oil.
- Veggie Pho — clear mushroom & seaweed broth, tofu, seasonal greens.
Herb Ritual
Adjust your bowl to taste with our fresh garnish set:
- Thai basil, sawtooth coriander, and cilantro for brightness
- Crisp bean sprouts for texture
- Bird’s eye chili & chili oil for heat
- Lime wedge & a touch of fish sauce for balance
Good to Know
- Gluten-sensitive swaps available (rice noodles only; sauces adjusted on request).
- Vegetarian & vegan broth brewed separately; share fryer protocols observed.
- Kids’ half bowls and extra-herb platters available.
- Ask for on the side chili if you prefer gentle heat.