Pho Hub opened in Belconnen in 2016 with one stockpot and a recipe from a grandmother in Cho Lon. Ten years later it is still the same pot — twelve hours on the heat, skimmed by hand, no MSG.
We cook what we eat at home.
The kitchen opens at 6am
Bones arrive at half past five. Cinnamon and star anise are toasted in a cast-iron pan before they go anywhere near the pot. Onion and ginger are charred black over coals — that is where the broth gets its colour.
Rice noodles are delivered every morning from a small maker in Fyshwick. Herbs are cut the same day.
