Saigon Street Food in 1975

Ha Noi Street Food Corner in 2009

When did you first open your doors? How did the idea of opening pho ha first come to be?

PHO HA was first opened in 2008. At first, our family just wanted to open so we can all work together and it's something to keep us going on the American dream. We immigrated to the US in 2005. None of us speak any English. First 3 year were difficult for any immigrant. My dad has to work landscaping during the day. My mom has to work in the factory during night time. It was very difficult to have family time together.

In our culture, nothing is more important than having a family meal together. With all the conflict in the working schedule, there's no other job than a restaurant that can offer. We all know restaurants are one of the most difficult in the US but we don't mind working hard, as long as we can work and see each other everyday.At first, it was meant for us to work together, but then everyone showed their smiles after a meal. It truly puts a sweet in our heart. We start noticing it's no longer just a place to work but it's a place we can make a small difference in our community. We were glad to add value to the community and cheer everyone up when they make a visit. Then it became our passion to serve people and to cheer them up in our way. 

One of the most funny experiences was when i first started to help out during high school. Like what I mentioned above, none of us spoke any English when we arrived in the US. I remember one of the customers was asking for “extra Onion”. I didn't know what it was at the time so I ended up running in the back to ask for help. XD Yes, it was my first memory of working in the restaurant and I'm sure it's still in my heart till now. :)

What is the importance of Vietnamese street food?

When we talked about Vietnamese street food. We talk about the freshness and the tastiness and balance in our dish. Fast and affordable. It can be simple but it must be tasty.

Why did you decide to take over your parents business?

Growing up in Seattle/Shoreline for more than 15 years. I’ve learned so much in a restaurant life and with all the booming economy. I started seeing so many opportunities Seattle had to offer. I believe I can make a great difference. I’ve alway proud of my mom's recipe. She was able to deliver the best Pho’s broth and was very well balanced. That’s one of the reasons we were successful after we took over the business in 2008. We were the 5th owner at this Shoreline location but because of not being afraid to work hard and be ethical. We were able to make a difference in growing every year. 

My job now is not just to take over the restaurant. But it's to make sure I keep it growing every year. This is like my parents' tree. They’ve planted this in the first place to make a great difference for our family. My responsibility is to keep watering it to keep it growing bigger and continue producing great fruits. It's now not just for our family, but it's for our community and employees. This tree is no longer producing fruits just for our family but it's producing fruits for our entire 25+ employees. Our longest employer is still with us till today. He has stayed for more than 10+ years. 

The Noodles Secret

In our Pho's, we serve fresh thick rice noodles. These noodles are traditional to what is served in Vietnam. At this restaurant we strive for our customers to have the most authentic and real Vietnamese experience we can give. Although we do sell the thin noodles ( just ask!) We would love it if you tried to experience a little bit of Saigon with us!

The Broth Secret

Beef broth took 10hr+ in slow cooking with over 80lbs of beef bone and over 30lbs of brisket and flank. This is one of the reasons why we alway so proud of our broth. We are so confident to provide the best quality and tasty soup out there.

Chicken soup: We slow cook the whole 20 chicken for about 8 hrs. 

Vegetable soup: We use 100% fresh veggies to create one of the best vegan pho options out there!