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About LovingPho.com

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Hello and welcome to LovingPho.com!

I created LovingPho.com to share information about Vietnamese Pho noodles, to help other enjoy pho and try a hand at making pho themselves. I also wanted to help aspiring restaurateurs to open and operate their own pho restaurants.

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

The Beginning of LovingPho.com

Around January 2009, I saw that pho was becoming popular and well-known around the world and especially on the Internet. Vietnamese pho was becoming marketable and 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, 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, 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 pho by restaurateurs just to make more money.

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 at least contribute my input to keep things authentic, or at least to help others 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 customers who pay to enjoy pho and then tell others about the experience, 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 sometime do review restaurants we visited.)

With LovingPho.com, I get serious in helping people understand pho, including 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?,) 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 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.

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


Updated 08-17-14.

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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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