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What Is Real, Authentic Pho?

What is real, authentic pho and how do I make it? This is the question I get asked often. In this post, I discuss important characteristics of real, authentic pho. The definition is very strict and takes into account important elements that, when combined together, contribute to the awesomeness of real, authentic pho. It also takes into account consideration of changing market and environment and time and place.

Half Off Pho – Why 50% Off Are Not Such Good Pho Deals

You see these 50% off pho all over the place these days. They proliferate primarily in large Asian communities where competition is fierce for deal-seeking customers. Half-off pho bo; 50% off pho ga all day; 50% on both pho bo and pho ga. So what’s not so cool about this? Let take a look.

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Pho Restaurant Customer Satisfaction and Complaints

November 2, 2014

There are good pho restaurants and there are bad pho restaurants. Those doing good business are doing something right and will stay in business a long time. Those sitting empty will probably close shop soon. A key determining factor for a pho restaurant’s success is customer satisfaction and complaints. Here’s a look at some customer complaints, what they really mean, and how to fix them.

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Is it Phở or Phố in Hanoi?

October 1, 2014

Some road names in Hanoi start with the word Pho. This pho is different from the noodles pho right? Well yes there are pho and there are other pho. This is a case of lost in translation, Vietnamese edition. Or more accurately, lost of accent marks in translation. Here’s the difference.

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How Much Does It Cost To Build And Open A Pho Restaurant?

August 23, 2014

It’s a question hopeful pho restaurateurs and pho customers alike would often ask me. An aspiring pho restauranteur should spend the proper time developing what her concept should be, then learn to pull everything together to make it happen. Cost estimate, recipe development, cooking procedures, operational concept are all important first steps to arrive at the cost to build your pho restaurant.

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Secrets To Making And Serving Great Pho In Your Restaurant

August 14, 2014

Among the many important things you have to deal with when opening your own pho restaurant, serving great pho is at the top of the list. It’s easy to lose track of what you’re doing with everything going on leading up to a grand opening. Here are secrets to making and serving great pho to help refocus your attention to things that really help make your pho restaurant a success.

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Pho Recipe: Easy Fixes to Common Homemade Pho Problems

July 30, 2014

Making your own beef pho broth at home is relatively easy. However, there are always some missteps that can mess you up fast. In this article, I’m providing a collection of simple yet important things you can do to ensure big success with your next pho pot. Many of these are included in various different pho recipes, but here they are in one place for quick and easy reference.

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Are You Taking Home Leftover Pho in Takeout Containers?

July 25, 2014

I posted a new poll just a few days ago called “Do you take leftover pho to go in a takeout container?” Of all the polls that I run on LovingPho.com so far, I’ve never had a strong reason to write something about it right away. This is the first because the poll results surprised me.

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People, Technology and Competition Will Drive Another Pho Transformation

July 21, 2014

As pho becomes popular outside of Vietnam, it’s a matter of time before another pho transformation take place, not necessarily creating an authentic pho, but a popular pho regardless. I am not in the business of telling the future, but because I love pho so much, I always wonder where it’s heading and if I will like its new look and taste.

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Pho Etiquette

July 20, 2014

Pho etiquette: How to eat pho. Vietnamese pho is an easy dish to pick up and enjoy. To the casual diner, consuming pho only requires your ability to place your order, and hold chopsticks and spoon in your hands. For those ready for something more, pho etiquette is your next goal. There are specific customs to follow, while other protocols are left to individual interpretation and choice. Here’s a collection of pho etiquette to help you come closer to pho and Viet culture.

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Up-Sell Specialist – Would This Work in a Pho Restaurant?

July 1, 2014

The vast majority of pho restaurants are fast-casual or quick-service restaurants, serving excellent and delicious food and very fast. And because of the affordable (read: low) prices, total customers served and table-turn are everything. For this reason, an up-sell specialist may either slow things down, or be too novel of an idea for many Vietnamese and pho restaurants notoriously known for bad or non-existent service.

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Beef Pho, Chicken Pho, Men, Women: A Complex Relationship

June 28, 2014

It’s common knowledge that beef pho is the most popular pho. But at any given time, do you notice that men are likely to go for pho bo (beef pho) and women like pho ga (chicken pho) when given the choice? What about vegan pho? Many pho restaurants concentrate on making only good beef pho, and serve chicken and vegan pho only as an afterthought. Here’s how you understand your pho customers and serve what they want.

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