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The search for the best bowl of Pho (pronounced a bit like ‘fur’) is one of life’s most exciting and fulfilling journeys. One of the crucial elements of a good Pho is the depth of flavour in the clear broth that accompanies the smooooooth soft rice noodes, aromatic herbs and super thin slices of beef. Traditionally, beef bones, cinnamon, cloves and star anise have to simmer for hours to be just right.
Sydney-siders are a lucky bunch.