The chef used to work in a Western restaurant, but his love of Vietnamese food led him to open his own phở spot. His unique take on the famous noodle soup starts with a clear, amber-coloured broth slow-cooked for 12 hours with grilled beef bones and sautéed ground beef. Top notch U.S. flat iron steak is hand-sliced and blanched till half-cooked. Garlic and chillies pickled in champagne vinegar impart a tangy, spicy kick to the noodle soup.