The pho at Teatalk is born from my childhood memories — from both my grandmother and my mother.

My grandmother was born into a Confucian family in Hanoi, in Northern Vietnam — the very land that shaped the soul of Vietnamese pho. Over time, pho has evolved into many variations such as beef, chicken, and even seafood. Yet, the most iconic and refined version remains the traditional beef pho.

From beef bones, the essence of the broth is created. Simmered gently for over 18 hours, the clear broth draws out every bit of flavor from the marrow. My grandmother never liked ginger, but my mother always loved it. Grandma’s broth was rich with roasted onions, plenty of cilantro stems, and warm spices like cinnamon, star anise, and coriander seeds.

It was wonderful — yet for those who love the gentle warmth of roasted ginger like my mother did, the flavor becomes even more special and comforting on cold winter days.

A bowl of pho from my mother has been engraved in my memory since childhood. The steaming, fragrant broth and the cozy atmosphere of our whole family — five siblings gathering around my parents, sipping spoonfuls of soup — gave me the confidence to bring those flavors to Teatalk for our guests.

They may be old memories, but they are pure and full of soul. Today, with high-quality beef sourced from the United States, our broth has become even richer, while the tender rare beef adds freshness and natural sweetness to every bowl.