Brand story
Old-style Hanoi pho that stirs a longing for home — age-old hospitality and an unchanged taste, carried across the sea
“In Japan, it’s hard to find the real taste of Vietnam…”
“Then let’s bring that taste here ourselves.”
01 Broth
The traditional recipe
we carry on
Beef, pork and chicken bones simmer for hours in a large stockpot, drawing out only the umami. To serve the best possible broth, we cut no corners from the prep onward: the bones are trimmed, parboiled in hot water, then washed thoroughly to remove every trace of off-flavor.
Each kind of bone differs in hardness, sweetness and aroma, so we patiently adjust the blend and the heat, then simmer for over 14 hours. What comes out is a broth that is clear, rich in nutrients, and sweet all the way from the marrow.
02 Vegetables
Making the most of what nature gives
We use no chemical seasonings.
The clear, natural sweetness of the vegetables takes the lead. Bone broth is already full of nutrients on its own, but at Viet Origin we go one step further.
Fresh seasonal vegetables such as daikon radish, corn and mushrooms simmer with the broth for 3 hours, lifting it to a lighter, cleaner taste. Letting natural ingredients do the work gives us a bowl that is both delicious and gentle on the body.
The “soul” of Vietnamese pho,
kept intact
03 Fresh pho noodles
Fresh pho noodles: a difference you can taste
Today we make those fresh pho noodles in our own workshop and deliver them to every store. Noodles that were hard to come by in Japan, we now make ourselves. That is Viet Origin’s answer to serving a Hanoi bowl exactly as it should be.
The best pho shops in Vietnam always choose fresh noodles: they bring out the aroma and color of the broth like nothing else. Fresh noodles are demanding to store, and blanching them so they stay chewy without breaking takes a precise, practiced hand. Even so, Viet Origin never changed this choice.
Fresh pho noodles keep the soft aroma and texture of the rice itself, and they soak up the broth well. You can feel the sweetness of the broth seeping into every strand.
04 Chicken pho
“Gentle,”
yet “deep”
Chicken pho — a clear taste that gently settles body and mind. Next to beef pho it is the more refined of the two, but never lacking. We use only the most flavorful parts of the chicken and let the ingredient’s natural taste speak for itself.
- The parboiled chicken goes straight into ice water so the skin keeps its bite, then simmers slowly over low heat.
- A cook stays by the pot, skimming off the scum as it rises, little by little, then adds charred green onion and ginger to finish a broth as clear as crystal.
- Seasoned with fine nuoc mam (fish sauce).
- Finished with finely shredded lime leaves and a hint of cinnamon.
In Vietnam, a warm, gentle bowl of pho is the best medicine for a tiring day or a day with no appetite.
05 Banh mi
Banh mi starts with the bread
The base of a banh mi is a French-style baguette, crisp outside and soft inside. At Viet Origin we bake this bread in our own workshop and deliver it to every store. The liver pâté, onion butter and sweet-and-sour pickled daikon and carrot inside are house-made too. Each one is assembled after you order, so it takes a little time, but we promise you the taste of a banh mi made just now.
