Pho Vistro est un établissement convivial. L'accès est facile par transport en commun et vélo. Ils sont idéalement placés dans un quartier entraînant connu pour sa vie nocturne.
When Hoanh Nguyen arrived in Toronto from his hometown of Vietnam in 1980, he couldn’t find a decent bowl of pho anywhere – though not for lack of trying. "For years, I’ve eaten in pho restaurants everywhere but I never left thinking, 'Wow, that was great.'"
What Hoanh really craved was pho that was vegan. He also wanted something organic that was freshly made, and preferably nut-free with zero MSG, no gluten and no additives.
This dream restaurant didn’t seem to exist in Toronto so Hoanh, a family physician, teamed up with two engineers to open their own. First, though, they needed just the right pho – healthy organic broth that both vegetarians and meat lovers would love. "For more than a year, we cooked at home, we cooked at my friends’ places, we cooked in their kitchens at work, we just kept cooking," says Hoanh. Finally, the trio came up with a winning pho recipe they knew customers would not only crave but would come back for.
