Come savor an appetizing creation at Pho Vistro. You can get there by public transit and bicycle. They are in a colourful area known for its nightlife.
When Hoanh Nguyen arrived in Toronto from his hometown of Vietnam in 1980, he couldn’t find a decent bowl of pho anywhere – though not for lack of trying. "For years, I’ve eaten in pho restaurants everywhere but I never left thinking, 'Wow, that was great.'"
What Hoanh really craved was pho that was vegan. He also wanted something organic that was freshly made, and preferably nut-free with zero MSG, no gluten and no additives.
This dream restaurant didn’t seem to exist in Toronto so Hoanh, a family physician, teamed up with two engineers to open their own. First, though, they needed just the right pho – healthy organic broth that both vegetarians and meat lovers would love. "For more than a year, we cooked at home, we cooked at my friends’ places, we cooked in their kitchens at work, we just kept cooking," says Hoanh. Finally, the trio came up with a winning pho recipe they knew customers would not only crave but would come back for.
