A reader asks: When simmering pho broth, when do you put the spices in the pot? And do they need to cook as long as the bones? Here are some ...

An update on Pho and MSG poll. Read about what pho eaters say about having pho with different levels of MSG, and my take on the "never MSG" pho crowd.

Among the most abstract steps in creating a new pho restaurant is to start with a solid concept. Here's a discussion on the importance of a well-developed pho restaurant concept.

Between these 2 polls, pho restaurant owners/operators can draw some very important conclusions to help them gain customers, improve operation, and increase profits.

What does a pho restaurant consultant do? Get answer to this question, and acquire knowledge and experience quickly without making expensive and avoidable mistakes.

Here's the fourth article in the series on pho restaurant business plan. It helps put a little more meat on the bone (no pun intended).

Vietnamese pho is characterized by the use of many fragrant spices. When you can't get your hands on all the spices listed in the recipe, you can still achieve great ...

A reader and pho fanatic shared his views about Pho Nam Dinh, about what's considered authentic pho, and the state of pho in North America, plus ranting about a few ...

Here's a conversation I had with Architect Quynh Tran. I had the pleasure of working with him in a San Jose pho restaurant project. If you've read any of my ...

Are there pho secrets that can be found and bought, so you can quickly and easily open your pho restaurant and make easy money? I was discussing a new pho ...