About LovingPho.com


Hello and welcome to LovingPho.com!

I created LovingPho.com with a mission to help promote Vietnamese pho in two different ways:

  1. To help pho eaters understand and enjoy it, and
  2. To help aspiring restaurateurs open and run their own pho restaurants, anywhere in the world.

LovingPho.com is all about Vietnamese Pho and my passion for everything Pho, a simple yet complex, all-in-one, any-time-of-the-day fare of the Vietnamese street food.

The Beginning of LovingPho.com

Pho came to North America since the mid to late 1975, brought over by Viet refugees, most of whom they landed in California. Many eventually went on to other North American destinations. Over the next 20 years or so, pockets of Viet communities flourished in major American and Canadian metro areas. Pho restaurants became one of the many businesses run by Vietnamese in these communities, provided a delicious taste and memory of the homeland.

By and large, most customers to these restaurants were first and second generation Vietnamese, with a handful of American foodies trying it out and loving it. The term foodies wasn't used back then; I'm just using it here for context. By the mid to late 2000's with the wider use of the Internet, pho became one of the major food topics discussed online.

Suddenly Vietnamese pho was becoming trendy. The buzz on the Internet about pho in the mid 2000's was strong because it was a "new discovery" by many Americans looking for new tastes, it's easy to like and enjoy, and it is delicious. People were talking about it and sharing pictures of it pretty much like now (2015), except that pho was mostly unknown to the mainstream back then.

Soon enough, it was taking on a life of its own on the Internet. People were, and still is in my opinion, taking a little too much liberty with what pho is and should be, and pho was heading the fusion food route. I'm ok with fusion food if restaurateurs call it as such. But this was and is not the case. Many concoctions were created and passed on as authentic pho by restaurateurs just to make money. And I thought there's something wrong with that.

Sometime late 2008, I thought to myself that there's just too much inaccurate information about pho being shared (and spread) on the Internet, while a few other noodle creations were being passed off as Vietnamese Pho, I thought it was time to at least contribute my input to tell the right story about pho, and at least to help a few who cared to tell the difference.

While there have always been a handful of excellent online sources, LovingPho.com was born to provide readers with reliable information about what pho is and should be, and how it should be made, prepared and enjoyed.

Helping Hands for the Aspiring Pho Restaurateurs

Once LovingPho.com got going, I began to also realize that there may be people out there who need help opening and operating pho restaurants. If I was going to help promote pho, I should be working on both sides: the pho eaters who pay to enjoy pho and share their experience with others, and the pho operators who make and serve pho.

You can find a whole series about how to open and operate pho restaurants, and I'm also offering myself up for pho restaurant consulting as well.

What LovingPho.com Is and Isn't

This site is not a pho restaurant review site - you have Yelp and others review sites for that (although I and some of my friends did review a few pho restaurants in the early days.)

With LovingPho.com, I get serious in helping people understand pho, with tips on pho's pronunciation and ways to order it. I get nitty-gritty with pho, on a much deeper level, to give it the respect it deserves. I discuss the variety of ways to enjoy pho, I answer questions on "Understanding the Pho Menu" (or what's with the many confusing pho choices on the menu?,) on how to pronounce pho, with some "Tips on Ordering Pho" and "How to Order Pho in Vietnamese," then maybe discuss a little bit of pho history and evolution while debunking or some pho myths. There are some top pho recipes to be shared too. At times, I get very personal with this dish called pho; and sometime philosophical about it too.

I  hope you enjoy visiting Lovingpho.com. Your comments, suggestions and participation are most welcome. Articles, photos and other content contributions are gladly accepted. Sponsorships are most certainly appreciated. Please use the form on the Contact page as the first step to reach me.

Cuong Huynh
Follow or connect with me:
LovingPho on Twitter.
My profile on LinkedIn.
My Pinterest.

Updated 10-22-15.


  1. Terrance 5 January, 2011 at 21:21

    Hi Cuong,

    I stumbled onto your website after, and still trying to, do research on Pho as I am trying to incorporate this item onto m menu. I am Vietnamese and have an American/Italian Restaurant which serves Breakfast, Lunch and Dinner. I have had many requests from my loyal customers to add Pho. So far my research is going well with one exception – I cannot find a local supplier for the bones to make the stock. Help! I am in the Ventura County area.

  2. Cuong 9 January, 2011 at 14:19

    Hi Terrance: Would you add pho to your American/Italian restaurant menu? That would be an unconventional way or food combination wouldn’t it? Anyway, I’m not sure what you meant by local suppliers, but to me Ventura County is not far from Los Angeles/Orange County, so sourcing pho ingredients should not be a problem, unless you meant to want to stay strictly within a few mile radius. If you need more information, please use the pho restaurant consultation form to make an inquiry.

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