Stories
| Title | Date | Excerpt |
|---|---|---|
| What to order when you want a cold, refreshing Vietnamese meal | When the Australian summer rolls in and Sydney or Brisbane hits thirty-plus degrees, the idea of a steaming bowl of soup can lose its charm. Even in Melbourne,… | |
| How to Ask for Less Oil in Your Stir-Fried Noodles | Vietnamese stir-fried noodles sit alongside pho and rice rolls as one of the most ordered dishes in Australian cities. From the packed eateries of Cabramatta… | |
| Why a wok beats a flat pan for authentic Vietnamese stir-fry | Vietnamese cooking has spread from Saigon to nearly every capital city in the world, and Australia is no exception. Walk through Cabramatta in western Sydney… | |
| How to pair a smoothie with a spicy vermicelli bowl | A spicy vermicelli bowl brings together fresh herbs, rice noodles, vegetables, pickles, and a savoury protein such as grilled pork or chicken. Its appeal comes… | |
| The texture secrets behind our grilled pork chops | At Pho Hong, the grilled pork chop on our rice plates and vermicelli bowls has a feel that diners ask about all the time. The outside crackles with a thin… | |
| Crafting a custom pho bowl using Pho Hong combo meats | Vietnamese pho has long been part of Australia's food conversation, from the steaming shops of Sydney's Cabramatta to the late-night kitchens dotted around… | |
| Why cucumber and cilantro belong on every banh mi | A banh mi may look like a simple filled roll, yet its character comes from careful contrast. The crisp baguette, savoury filling, pickled vegetables, chilli… | |
| Keeping your phở herbs crisp at home | Nothing lifts a bowl of phở like a handful of fresh herbs. Thai basil, sawtooth coriander, and mint bring that bright, aromatic finish that turns a simple… | |
| The distinctive character of Pho Hong's stir-fried lemongrass chicken | Tucked along Rutland Drive in Austin, Pho Hong has built its reputation on Vietnamese comfort food that bridges generations of family cooking. Their stir-fried… | |
| Seasoning your broth at the table the right way | A steaming bowl of pho is rarely finished as it arrives. Across Vietnamese kitchens from Cabramatta to Footscray, diners build flavour in real time, treating… |