What is pho?
Rice noodles, ginger beef broth and a plate of herbs, lime and sauces.
Ninja City
Cleveland Pho at Ninja City.
The bowl
Pho is a Vietnamese noodle soup made with rice noodles, broth and toppings. Beef and chicken are familiar versions, with recipes and garnishes that vary from kitchen to kitchen.
Our Cleveland Pho has ginger beef broth, brisket and rare eye of round. It comes from the Minh Anh family recipe, first served in Cleveland in 1984. We serve it at lunch and dinner in Gordon Square.
What to do with the garnish plate
Start with a spoonful of broth before adding anything. Then try a little of what comes alongside it. You don’t have to use the whole plate.
Thai basil: pull off a few leaves and add them for their aroma.
Bean sprouts: add them when you want more crunch among the noodles.
Jalapeño: add a little at a time for heat.
Lime: a small squeeze adds tartness.
Hoisin and sriracha: try some on a bite of beef before stirring them into the broth. Hoisin adds sweetness; sriracha brings heat.
Brisket, eye of round and flank
Our standard bowl includes two cuts. Brisket comes from the breast or lower chest and suits slow cooking. Eye of round is a lean cut from the hindquarter; we serve it rare.
Flank, another cut you may see on pho menus, comes from below the loin. It’s a different cut from either of the two in our bowl.
If you have a preference about how the beef is cooked, tell us when you order.
Pho or ramen?
Our pho has rice noodles and ginger beef broth. Our ramen has wheat noodles and pork broth. The fresh basil and lime alongside the pho give you another way to change the soup as you eat.
Cleveland Pho is also available with wok-seared garlic chicken. That’s a protein option on the ginger beef bowl. If you’re looking for chicken broth, ask us before ordering.
Keep reading
Further reading