Midtown’s king of pho shares his secret.
Having a business of his own had been lifelong dream for Kevin Hoang, and after a 25 year stint in the IT field, he decided to finally chase it. “I really love pho”, says Hoang “and I was not satisfied with the pho I got at other places in Toronto. My family makes great pho at home and I started by learning it from them.” Not surprisingly, Hoang’s “secret” to great pho is not so secret. “We simmer beef bones for at least 8 hours to get a clear broth with a meaty and savory taste. Charred onion and ginger give the broth a more complex and deeper flavour. Traditional pho spices like star anise, cinnamon, and black cardamom add more depth and aroma.” The result of course is a satisfying bowl of Vietnam’s signature bowl of savoury goodness. Pho is usually served with a plate of condiments which consist of bean sprouts, lime, basil and red chili pepper. “Hoisin, fish and sriracha sauces are all also available but to truly appreciate a good bowl of pho you need to sample a plain broth and add the condiments as you go. Start with the basil & lime as a minimum.“Their most popular dish is their “northern style pho” which is a rice noodle served with minced tender rare beef, ginger and onion. The ginger adds a hint of spice to the broth and is the perfect winter nights meal.
Owner: Kevin Hoang