Brand Philosophy

Vo Tuan comes from a well-known three-generation family with exclusive Pho recipes. His family has been being considered as one of the traditional Pho cooking families in Southern Vietnam. In Vietnamses, “De Nhat” means #1 with desire of becoming the market leader.

HISTORY OF FORMATION AND DEVELOPMENT

  • 1985: Pho Hien Van Hien was born on Tran Quang Khai Street – District 1.
  • 1999: Pho De Nhat was launched by Vo Tuan.
  • 2017: The First Investment Co., Ltd. – District 5 was established to develop the Pho De Nhat Chain combined with franchise business.

My Success Story

I bet I’m selling the best Pho of all, with naturally characteristic taste just like how old Saigon folks love.

Learning how to make Pho when my family’s traditional ‘restaurant’ (named Pho Hien Van Hien on Tran Quang Khai St, District 1) was very simple with a Pho cart full of herbs, condiments, and a pot of aromatic hot broth, firmly believe, I know the beauty of Pho in Saigon inside out.

  • Our Southern-style Saigon Pho restaurant chain among the very first ones serving the traditional recipes is still to present and recognized by diners.
  • Our intimacy serving style always creates a friendly atmosphere.

Pho De Nhat

The desire of becoming the market leader.

I sell Pho with beef only, do not ask me for others that are not likely to originating from a cow please! It is easy to make a pot of traditional Pho broth, but not fire temperature and seasoning which are our originality and trade secret behind the success of Pho De Nhat.

Our “classic” Pho is featured by the Umami in a pot of clear broth with yellowish-orange color of amber and the sweetness of stewed beef bones.

For your first enjoy at Pho De Nhat, you should start with a bowl of Pho with medium rare beef or well-done short plate and do not forget to add some beef balls. Taking one bite into the soft fatty beef plate and a sip of savory broth is just simply “heaven on earth” sort of feeling. Pho with medium rare beef shows the sight of pinkish slices of meat laying on top of thin, tender linguine-lined rice noodles certainly whet your appetite. How about the chewy beef balls? Just take bite and you can’t forget it!

Pho De Nhat

An alternative to the traditional taste

The reason why Pho De Nhat is adored by numerous diners in Saigon is because of its Southern-styled, savory taste, which seems to be “exclusively” for Saigon folks.

Rice noodles

"Rice noodles" is traditionally made from rice flour, coated into thin sheets and then cut into fibers. It should be always enjoyed when smoke is rising from the bowl of Pho.

Beef balls

Beef balls are very tough and crunchy, so that you could not stop enjoying them after the first try!

Beef brisket

Taking one bite into the soft fatty beef plate and a sip of savory broth is just simply “heaven on earth” sort of feeling.

Broth

The clear broth is featured by the Umami with yellowish-orange color of amber and the sweetness of stewed beef bones.