Pho 1954, ho chi minh city

     

With a recipe that’s been passed down three generations, it’s not difficult lớn see why so many love the pho at Tiệm Phở 1954.

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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!

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The vintage hình ảnh sản phẩm of Pho 1954.

Xem thêm: Phim Điều Ước Cuối Của Mẹ - Điều Ước Cuối Của “Bà Mẹ Quốc Dân” Kim Hae

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The first thing you see when you step into the restaurant – I really love the bundles of onions & garlics hanging behind the glass.

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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!

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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.

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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.
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By > Johnny Ton Ton">Johnny Ton Ton Posted on Feb 2018