To be honest, I discovered this place completely by chance. I’d passed by on my way home many times, and finally decided khổng lồ go in one day.
I lượt thích that they use fresh beef bones for their soup & do not add any MSG, so I can consume it without any worries. Plus, the service is really good as the staff are well-trained và extremely helpful – that’s why I keep going back!
The first thing you see when you step into the restaurant – I really love the bundles of onions & garlics hanging behind the glass.
Pictured is the main chef of Pho 1954 cooking for me and my friends. I enjoy watching her assemble the bowls of food in front of us– sometimes the anticipation of the food arriving soon even makes my stomach growl a bit too loudly!
Yay! My bowls are ready. For better flavour, I suggest adding chilli, a squeeze of lime, vegetables and some sauces. The dough fritters on the right-hand side are known as “cháo quẫy”. In the northern parts of Vietnam, people usually have “cháo quẫy” with soup dishes.
I’m really into the font và the package kiến thiết of Pho 1954. It reminds me about the olden days in Vietnam. I like the way the restaurant covers spoons & chopsticks to keep them clean. > Johnny Ton Ton">
By > Johnny Ton Ton">Johnny Ton Ton Posted on Feb 2018
