Quick Pho Vietnamese Cuisine

- 148 W 49th St Mezzanine Floor, New York, NY 10019

All Day - Appetizers - Signature Spring Roll

These crispy rolls are made with a rice paper wrapper filled with a mixture of ground pork, vermicelli noodles, mushrooms, carrots, and seasoning. They are deep-fried until golden brown and served with fresh lettuce and a dipping sauce, a sweet and tangy fish sauce-based condiment.

These crispy rolls are made with a rice paper wrapper filled with a mixture of finely chopped vegetables such as carrots, taro, mushrooms, scallion, sweet potatoes, tofu, vermicelli noodles, etc. There are more than 15 ingredients inside which make a unique delicious and savory taste. The rolls are deep-fried until golden brown and served with fresh lettuce, and a dipping vegetarian sauce.

Delightful appetizer that combines the delicate sweetness of crab meat with fresh lettuce, all encased in a light wrapper. These rolls feature a medley of ingredients such as tender crab meat, vermicelli noodles, mushrooms, scallion, turnip, etc. A signature dipping sauce for these rolls is a tangy and sweet with carrots and papaya pickle, which complements the flavors of the fresh ingredients.

All Day - Pho

Our signature Quick Cooked Pho is a flavorful noodle soup made with a rich, aromatic beef broth that is simmered for hours with beef bones, star anise, cinnamon, cloves, cardamom, and other spices. The dish features tender slices of beef brisket, served over rice noodles. It is garnished with fresh herbs like cilantro and green onions. A side of mild red chili sauce and our signature sauce (green chilies, garlics and vinegar) is commonly provided for additional seasoning.

Signature Quick Raw Pho is a variation of the iconic Vietnamese noodle soup, pho, where thinly sliced raw beef is added to the dish just before serving. The eye of round of beef is cut into paper-thin slices and placed atop a steaming bowl of rice noodles submerged in a fragrant, slow-simmered beef broth. The heat from the hot broth gently cooks the raw beef, leaving it tender and slightly pink, infusing it with the rich flavors of the soup. The broth, the soul of pho, is made by simmering beef bones for hours, along with charred onions, ginger, and a blend of aromatic spices like star anise, cinnamon, cloves, cardamom, and coriander seeds. Fish sauce and a touch of sugar are added to balance the savory and sweet notes. The bowl is served with a side of fresh cilantro, green onions, and lime wedges. Condiments like mild red chili sauce and signature sauce (garlic, green chilies and vinegar) are added aside to customize the flavor.

Customers favorite Quick Combination Pho with combination of raw and cooked beef, is a popular variation of the classic noodle soup that blends the best of both worlds: tender, thinly sliced raw beef and fully cooked, simmered beef. This combo offers a contrast in textures and flavors, making it a hearty and versatile option for pho lovers. The foundation of the combination pho is the same as others pho varieties. The broth, the soul of pho, is made by simmering beef bones for hours, along with charred onions, ginger, and a blend of aromatic spices like star anise, cinnamon, cloves, cardamom, and coriander seeds. Fish sauce and a hint of sugar are added to balance the savory and sweet notes. For the raw component, paper-thin slices eye of round of beef are layered on top of the noodles just before the hot broth is ladled in (for delivery raw will be cooked right away on the hot boiling broth). The heat gently cooks the beef, leaving it succulent and slightly pink, absorbing the broth's deep flavors. The cooked portion consists of brisket that's been simmered in the broth-making process until tender and flavorful, then sliced and added to the bowl. This cooked beef brings a richer, more robust meatiness compared to the delicate raw slices. The bowl is garnished with fresh cilantro, green onions, and lime wedges. Condiments like mild red chili sauce and signature sauce (garlic, green chilies and vinegar) are added aside to customize the flavor. The combination of raw and cooked beef creates a dynamic interplay-silky and subtle meets hearty and bold-all unified by the fragrant, soul-warming broth.

Thinly sliced eye of round of beef quickly sauté it in a hot pan with a bit of oil, garlic, splash of fish sauce for extra flavor. The beef would be cooked just until it browns lightly on the outside while remaining tender and juicy within-think a fast sear rather than a full cook-through. The base of the dish would still be the classic pho setup: a bowl of soft rice noodles in a fragrant beef broth made from simmering bones with charred onions, ginger, and spices like star anise, cinnamon, cardamom, and cloves. Once the broth is ladled into the bowl, the sautéed beef is added on the top, bringing a slightly different texture and flavor profile-more caramelized and savory from the searing process-compared to the gentle poaching of traditional raw pho. The dish would still be garnished with the usual suspects: cilantro, green onions, lime, mild red chili sauce, and signature sauce (garlic, green chilies and vinegar) on the side. This twist could appeal to those who enjoy a more pronounced beef flavor or a firmer texture, blending the essence of pho with a stir-fry technique common in other Vietnamese dishes like shaking beef.

Quick Shredded Chicken Pho is a lighter, poultry-based variation of the beloved Vietnamese noodle soup, swapping out beef for tender, shredded chicken. It's a comforting dish celebrated for its delicate yet flavorful broth and the simplicity of its ingredients, offering refreshing contrast to the richer beef versions. The heart of shredded chicken pho is its broth, made by simmering a whole chicken and bones for depth alongside charred onions and ginger, which impart a smoky sweetness. The seasoning is gentler that beef pho, featuring spices- coriander seeds, touch of star anise, cinnamon, cloves- along with fish sauce and hint of salt to balance the flavors. The dish is assembled with flat rice noodles as the base, topped with shredded chicken pulled from the simmered bird-usually a mix of breast and thigh meat for tenderness and flavor. Hot broth is then ladled over the noodles and chicken, warming everything through. The bowl comes with a vibrant side of garnishes: cilantro, green onions and lime wedges. Diners can customize it with side of mild red chili sauce and house signature sauce (garlic, green chilies, and vinegar).

Our house signature featuring with home made juicy beef meatballs, egg, and cooked beef. Flavorful noodle soup featuring a rich, aromatic beef broth infused with spices like star anise, cinnamon, cloves, ginger, and onions. The topping comes with scallion and cilantro with a side of house signature vinegar garlic chili sauce.

All Day - Spring Roll Vermicelli Bowl

Vegetarian spring roll vermicelli bowl, often a variation of "bún chả giò chay," is a delightful, plant-based take on the classic dish, brimming with fresh ingredients and bold flavors. Here’s a detailed description: At the foundation of the bowl is a bed of thin, soft rice vermicelli noodles (bún), served cool or at room temperature for a light and refreshing base. Topping the noodles are crispy vegetarian spring rolls (chả giò chay), made with a filling of tofu, shredded vegetables like carrots, turnip, taro, sweet potatoes, mushrooms, green onions, and vermicelli noodles. These ingredients are spiced with black pepper and then wrapped in rice paper and fried until golden and crunchy. The rolls are cut into bite-sized pieces for convenience. The dish is elevated with a colorful medley of fresh garnishes: crisp shredded lettuce, thinly sliced cucumbers, and a fragrant mix of herbs such as mint and cilantro. A key component is the dipping sauce, a vegetarian version of a fish sauce substitute with carrot and unripe papaya pickle. This sauce ties the dish together with its salty, sweet, sour, and spicy notes, either drizzled over the bowl or served on the side for dipping. This vegetarian vermicelli bowl is a perfect balance of crispy, soft, and crunchy elements, with the fresh herbs and zesty sauce making it a light yet satisfying meal, deeply rooted in Vietnamese culinary tradition. Vegetarian. *Vegetarian broth extra $3.00 under Sides Menu

Pork spring roll vermicelli bowl, often referred to as "bún chả giò" or a variation of "bún thịt nướng" with spring rolls, is a vibrant and flavorful dish that combines fresh, light ingredients with savory and crispy elements. The base of the dish is a generous portion of thin, soft rice vermicelli noodles (bún), which are cool or at room temperature, providing a refreshing texture. Nestled atop the noodles are crispy, golden pork spring rolls (chả giò), made from ground pork seasoned with ingredients like carrots, mushrooms, green onions, vermicelli noodles , all wrapped in rice paper and deep-fried until crunchy. The spring rolls are usually sliced into bite-sized pieces for easy eating. Accompanying the noodles and spring rolls is an array of fresh garnishes that add brightness and crunch: shredded lettuce, thinly sliced cucumbers, and mint. Pickled carrots and unripe papaya with fish sauce on the side lend a tangy, slightly sweet contrast. It’s a harmonious mix of textures—soft noodles, crispy rolls, crunchy veggies—and flavors, making it a popular, light yet satisfying meal in Vietnamese cuisine. *Beef broth extra $5.00 under Sides Menu

Crab spring roll vermicelli bowl, often a creative twist on "bún chả giò" with a seafood flair, is a deliciously light yet flavorful dish that showcases the delicate sweetness of crab alongside classic Vietnamese elements. Here’s a detailed description: The dish begins with a base of thin, soft rice vermicelli noodles (bún), served cool or at room temperature, offering a subtle and refreshing foundation. Atop the noodles sit crispy crab spring rolls (chả giò cua), crafted from a filling of tender crab meat blended with seasonings like fish sauce, garlic, and a touch of pepper. The mixture include shredded vegetables like carrots, green onions, mushrooms and vermicelli noodles, all tightly wrapped in rice paper and fried until golden and crunchy. These rolls are typically sliced into bite-sized pieces for easy enjoyment. The bowl is then adorned with a vibrant array of fresh garnishes: crisp shredded lettuce, thinly sliced cucumbers, and a fragrant handful of herbs such as mint and cilantro, which enhance the seafood flavors. A signature Vietnamese dipping sauce, ties it all together—made from fish sauce, lime juice, sugar, garlic, carrots, and unripe papaya, delivering a harmonious mix of salty, sweet, sour, and spicy notes. This can be drizzled over the bowl or served on the side for dipping the rolls. This crab spring roll vermicelli bowl offers a delightful interplay of textures—soft noodles, crispy rolls, and crunchy veggies—with the subtle sweetness of crab elevated by the zesty sauce and fresh herbs, making it a standout in Vietnamese cuisine. *Beef broth extra $5.00 under Sides Menu

The dish begins with a base of thin, soft rice vermicelli noodles (bún), served cool or at room temperature, offering a subtle and refreshing foundation. Atop the noodles sit homemade juicy beef meatballs with a vibrant array of fresh garnishes: crisp shredded lettuce, thinly sliced cucumbers, and a fragrant handful of herbs such as mint and cilantro, which enhance the meat flavors. A signature Vietnamese dipping sauce, ties it all together—made from fish sauce, lime juice, sugar, garlic, carrots, and unripe papaya, delivering a harmonious mix of salty, sweet, sour, and spicy notes. This can be drizzled over the bowl or served on the side.

All Day - Royal Fried Rice

Our beef fried rice is a savory, aromatic stir-fried dish that showcases tender beef paired with jasmine rice and a blend of seasonings and vegetables, reflecting Vietnam's signature balance of fresh, bold, and umami-rich flavors. The foundation is jasmine rice stir-fried in a wok with a modest amount of oil. The cooked brisket beef is sliced into small, marinated briefly with a mix of fish sauce, garlic, and black pepper. This infuses it with a savory-sweet depth and a hint of char when stir-fried quickly until just cooked, leaving it juicy and slightly caramelized. Eggs are a key player, scrambled into the rice during frying, coating the grains with a rich silky layer. Green onions and cilantro are added for fresh herbaceous lift. It is served with a side of sliced cucumber, lime wedges, red chili sauce and house signature sauce (garlic, green chilies, and vinegar).

Chicken fried rice is a flavorful and aromatic stir-fried dish that combines tender chicken with jasmine rice and a medley of seasonings and vegetables, reflecting Vietnam's knack for balancing savory, fresh, and subtle flavors. While fried rice varies across Vietnam's regions, the chicken version is a popular, versatile staple found in homes, street stalls, and restaurants alike. The dish starts with little oil, garlic, egg, green onions, fish sauce, stir fried in a hot wok. The chicken meat is shredded and marinated briefly with fish sauce, black pepper, giving it a savory, slightly sweet depth. It's then stir-fried until just cooked through, golden on the outside, and juicy within, before being set aside and later mixed back into the rice. Eggs are a key component, scrambled directly into the wok with the rice, coating the grains in a rich velvety layer. The final dish is light yet satisfying, with fluffy rice grains faintly golden from the egg, studded with tender chicken and pops of vibrant veggies. It's served with a side of sliced cucumber, garnished with cilantro, lime wedges, red chili sauce and house signature sauce (garlic, green chilies, and vinegar).

Egg fried rice is a minimalist yet flavorful dish that highlights the simplicity and versatility of Vietnamese cuisine. Centered around the humble egg, it's a popular comfort food found in homes, street stalls, and eateries, prized for its quick preparation and satisfying taste. The dish begins with jasmine rice stir-fried in a wok over high heat with a small amount of oil, which gives it a light, crisp texture and prevents sticking. Eggs are the star here. They are beaten with a splash of fish sauce and a pinch of black pepper for seasoning, and then poured directly into the wok with the rice. The mixture is stirred briskly as the eggs cook, coating the grains in a thin, velvety layer that turns them golden and infuses them with rich, savory flavor. Seasoning is kept simple but effective: fish sauce provides a salty, umami kick, often balanced with a touch of sugar and finely chopped green onions are tossed in toward the end for a fresh, aromatic finish. It is served with a side of sliced cucumber, lime wedges, red chili sauce and house signature sauce (garlic, green chilies, and vinegar).

All Day - Sides

Beef, choice of raw or cooked.

Vegetarian broth is made from carrots, celery, onion, and tomato paste.

All Day - Beverages

Rich Vietnamese coffee blended with sweet condensed milk and served over ice.

Bold and robust Vietnamese black coffee, slowly dripped for a rich and intense flavor.

Light, aromatic tea options of either green tea or jasmine tea.

The cold, refreshing, sparkling classic that America loves.

Clear, refreshing bottled water.

"Refreshing blend of leaves, providing a soothing and invigorating experience for tea lovers."

A crisp, refreshing taste you know and love with zero calories.

Refreshing, crisp ginger-flavored carbonated soft drink.

The cold, refreshing flavors of lemon and lime, perfectly blended.

The same great taste but with zero calories.

Foco Coconut Juice

Foco Lychee Juice

Rich, creamy tea with a hint of sweetness and a vibrant orange hue.

House special passion fruit juice.

House special lychee fruit juice.

House special strawberry fruit juice.

House special Lemonade.

All Day - Dumplings

Filling: Ground Beef, Onions, Garlic, Scallions. Wrapper is wheat flour. Dipping sauce contains soy sauce, garlic, red chili sauce, and cloves.

Filling: Ground Beef, Scallion, Garlic, and Onion. Wrapper is wheat flour. Dipping sauce contains soy sauce, garlic, red chili sauce, and cloves.

Filling: Cabbage, Scallion, Cheese, and Onion. Wrapper is wheat flour. Dipping sauce contains soy sauce, garlic, red chili sauce, and cloves.

Filling: Cabbage, Scallion, Cheese, and Onion. Wrapper is wheat flour. Dipping sauce contains soy sauce, garlic, red chili sauce, and cloves.