Today, at Pho House...

I fabricated more shrimp for their grilled shrimp kebabs. I also got a chance to make their famous Pho Noodle soup. They use fresh noodles in their 'Pho', Chef Kevin said it taste better and it is nothing like that dried noodle that needs to be cooked up.


I'm learning a lot in differences in where is the best Pho place to eat in the city. After talking to Chef Kevin, I have confirmation why Pho House is our favorite Pho Noodle place. He uses the best ingredients that he can afford to purchase and he uses great quantities 50-70 lbs of bones per stock pot, he takes great care and responsibility in making his soups. He said he could be like the other "pho" places but he doesn't, he shares that he takes 20 - 30 hours to make his soups while other places take 3-6 hours.

And for a word on sanitation wise, he keeps the kitchen pretty clean and does not re-serve served bean sprouts, unlike his competitors. He takes great responsibility for the health of his customers. It was funny how he discovered that the other pho places re-serve their beansprouts. He said he has a fairly high turn over in waitstaff, all the experience people he had hired from other pho places seem to all have the same habit, "save the beansprout, don't waste", he had to "de-program" them that it was not wasting but it was for sanitary purposes that we don't make our customers sick. So if you are looking for a delicious bowl of pho noodles, please head off to Pho House, you know the chef put in great cares to make sure you have a delicious bowl of soup without getting sick.

I also got a chance to get Pho House on the internet, I'm working with Chef Kevin to design a website for him. Today, I started preliminary design in powerpoint to design the front page for his website.