Seafood Phơ

Broth, pho noodles, beanshoots, coriander, spring onion, pickled red onion, lemon, barramundi, prawns, dried shrimp.

Contains fish, shellfish, gluten, garlic and onion.

Phở. Vietnam’s national dish that speaks (or rather, slurps) for itself. Rumoured to stem from French influence in occupied Vietnam, soldiers allegedly asked roaming street vendors for ‘feu’ (French for ‘fire’) to provide energy and nourishment.

In the north, Phở is clearer, more refined. Down south, the broth gets a little more pungent. And Down Under, you’ll find it’s the perfect blend of both: warm, hearty, comforting. And if there aren’t splashes on the table after you’ve finished, you’re not doing it right.