The stone bowl is still boiling — you finish the cooking.
The volcanic stone bowl reaches the table still boiling. Thin-sliced fresh beef, hand-cut noodles, herbs all around — drop them in, wait ten seconds, and eat it at its very best. No two bowls are ever the same.
Three steps, ten seconds, a bowl of your own
Volcanic stone holds heat far longer than ceramic — that is why the broth still boils once the bowl sits on the table. The rest is up to you.
The bowl arrives, still boiling
The dense black stone bowl lands on its wooden board, steam rising thick. Do not rush — let the broth settle a few seconds, then begin.
Fresh beef goes in first
Thin-sliced beef drops into the boiling broth and turns rare in about ten seconds — just pink, just tender, just sweet.
Season it your way
Herbs, bean sprouts, lime, chili, pickled shallots — the side plates ring the bowl so you decide the finish.
What the house is known for
Stone-bowl phở
The volcanic stone bowl, broth still boiling at the table. With fresh beef, hand-cut noodles, herbs, lime chili and pickled shallots — you finish the bowl yourself.
Full mixed-beef phở
Every cut in one generous bowl — shank, oxtail, ribs, rare beef, flank, brisket, tendon, beef balls. Three bowl sizes, one recipe.