A CULINARY JOURNEY BETWEEN TRADITION & INNOVATION
Vietnam's early 20th century was a vibrant cultural melting pot. Street vendors, ever resourceful, transformed leftover scraps – bones from French butchers – into a beloved soup called "Xao Trau." This humble dish, influenced by Chinese traders, evolved into the iconic "pho" by the 1920s. Today, pho embodies Vietnamese culture, a fusion born from diverse flavors.
A SYMPHONY OF FLAVOR
Pho Akaushi celebrates this heritage. Our chefs meticulously simmer bones, recreating the time-honored broth. But we don't stop there. We elevate the experience with American Wagyu beef, marrying tradition with a modern twist. Each bowl is a symphony of flavors, a story whispered in every slurp.
And let's not forget, Pho Akaushi offers other culinary delights from our family recipes.
Come savor the past, present, and future at Pho Akaushi.
OUR COOKING METHOD
The Rise of Pho at Pho Akaushi! Our phở's heart lies in a rich, savory broth simmered for hours with mountains of beef bones in a giant kettle. Briskets join the party, slowly infusing the broth with their exquisite flavor. To crown this masterpiece, each bowl boasts rare American Wagyu steak - a melt-in-your-mouth cut with stunning marbling.