Star anise, cinnamon, and ginger blackened on the burner. By the time you sit down, the broth is hot, clear, and ready for the table.
Phở Rolls began the way most Vietnamese kitchens do — with one father, one broth, and an apartment that smelled of star anise from morning to night. After thirty years of refining, our father brought the recipe to Renton in 2018.
We do three things, and we try not to do them poorly. We build bowls around beef broth with charred ginger and onion, then finish them with rice noodles, herbs, and the cuts you choose. We toast our baguettes to order, sourced from a small bakery.
If you have eaten phở elsewhere on the Eastside and felt that something was missing — a salt, a depth, a fragrance — we would love the chance to give you a taste of our kitchen.
Bún bò Huế is the bowl I order when I want to remember exactly where I'm from.
Trays, boxed meals, fresh rolls, phở, rice plates, and vermicelli bowls for offices, family gatherings, weddings, and weekend parties across the greater Seattle area.
Bún thịt nướng chả giò — grilled pork, crisp rolls, cool herbs.
Vermicelli, caramelized pork, fried egg rolls, pickled carrot and daikon, cucumber, basil, lettuce, and nước chấm. Order it for a group as the vermicelli box on our catering menu.
