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About LovingPho.com

Hello and welcome to LovingPho.com!

LovingPho.com was created for me to share information about Vietnamese Pho noodles. It’s all about Vietnamese Pho and my passion for everything Pho - this simple yet at the same time quite complex, all-in-one, any-time-of-the-day fare of the Vietnamese working class.

Why LovingPho.com

Around January 2009, I started noticing with somewhat a pleasant surprise that pho was becoming popular and well-known around the world and especially on the Internet. At the time, Vietnamese pho was becoming a very marketable and trendy thing. The buzz on the Internet about pho was unbelievable. People were talking about it and sharing pictures of it pretty much like now, 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, and people were, and still is to a certain extent, taking a little too much liberty with what pho is and should be. Fusion food is acceptable if you call it as such, but when I find too much inaccurate information about pho being shared (and spread) widely on the Internet, and other noodle creations being passed off as Vietnamese Pho, I thought it was time to step up the level of quality of information available out there. 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 enjoyed.

Once LovingPho.com got going, I began to also realize that there may be people out there who need help to open and operate pho restaurants. If I’m going to help promote pho, I should be working on both sides: on the one hand, the customers who pay to eat pho and then talk about it, and on the other hand, the operators who make and serve pho. So now I write about how to open and operate pho restaurants and offer myself up for pho restaurant consulting as well.

What LovingPho.com Is and Isn’t

Rest assured, this is not your run-of-the-mill pho restaurant review site – I let other people do that (although I and some of my friends sometime do review restaurants we visited.) I neither get funny about pho nor make fun of it, especially when it comes to pho’s pronunciation. I do get pretty nitty-gritty with pho, on a much deeper level, to give pho the respect it deserves and the information that the visitors want.

With LovingPho.com, I look at 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?,) how to pronounce pho, some “Tips on Ordering Pho” and “How to Order Pho in Vietnamese,” maybe discuss a little bit of pho history and evolution while debunking or at least attempting to stop the propagation of some pho myths. There are some top pho recipes to be shared too. Most importantly, though, I get very personal with this dish called pho; and I get philosophical about pho too. And because I’m talking pho passion here, you’ll definitely find passionate discussions, viewpoints and reviews. You can call them my opinions, but you will not find better pho information out there except from a very few people that I respect and find inspiration in.

Your comments, suggestions and participation are 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
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Updated 07-12-14.

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{ 4 comments… read them below or add one }

1 ray lang November 5, 2010 at 9:05 am

where to find a recipe for pho-tai nam gan sach soup ?

2 Cuong Huynh November 5, 2010 at 6:01 pm

Hi Ray Lang: You can use any beef pho recipe mentioned in the article Top Pho Bo and Pho Ga Recipes You Must Try Yourself for the pho you’re referring to. Tai is the sliced steak, nam is the flank, gan is the tendon, and sach is the tripe, all of which are prepared separately and served in the bowl when you’re ready to pour the hot broth in. Good luck.

3 Terrance January 5, 2011 at 9:21 pm

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.
Terrance

4 Cuong January 9, 2011 at 2:19 pm

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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