Pho La Vache
New Korean-owned pho restaurant in Larchmont Village. Just opened in May 2024.
Pho La Vache
Pronounced fuh la vash.
La vache ! = Holy cow!
Low salt, no MSG, low fat?
The introduction of beef during the French colonial period in Vietnam was a crucial factor that enabled the creation and development of the iconic Vietnamese dish of pho. The use of beef, beef bones, and beef broth is central to pho’s identity as the national dish of Vietnam.
While pho is often associated with beef, the noodles themselves are made from rice, a staple ingredient in Vietnamese cuisine. The rice noodles are a defining characteristic that differentiates pho from other Vietnamese noodle soups that may use different types of noodles.
The key ingredient in pho is the banh pho, which refers to the flat, thin rice noodles used in the dish. Banh pho can be either fresh or dried rice noodles, but they are always made from just rice and water.
* Pho La Vache‘s tagline: Pho created by enthusiasts
Wines: Chardonnay, Pinot Noir, Sauvignon Blanc, Rosê