Mid­town’s king of pho shares his se­cret.

Pho King Fab­u­lous

Richmond Hill Post - - Holiday Dining -

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 & is the per­fect win­ter nights meal.

Owner: Kevin Hoang

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