こだわり · Attention to detail
A complete bowl of phở holds more than ten hours of effort. We believe true flavor comes from the seemingly smallest things — from how we wash the bones and choose the vegetables to the fresh phở noodles made each day.
牛肉フォー · Beef phở
Three steps — one belief: true flavor never comes from haste.
Step 1 · 伝統的なレシピ
Traditional recipe
Beef, pork, and chicken bones are washed clean and blanched in boiling water. Each kind of bone has a different firmness, flavor, and aroma — we calculate the right ratio and timing for adding them to the pot to draw out the best of each. The simmer lasts 10 to 14 hours, long enough for sweetness and aroma to dissolve into the broth.
Step 2 · 自然の恵み
Nature's bounty
Broth from bones is already rich in nutrients, but at Bet屋 we go a step further: we add daikon, sweet corn, and seasonal mushrooms and simmer about 3 more hours for a vegetable broth that warms both body and spirit. We minimize artificial flavor enhancers and favor naturally sourced ingredients.
Step 3 · 生フォー麺
Fresh phở noodles
Most great phở shops in Vietnam use fresh noodles — they lift the taste and aroma of the broth. But fresh noodles are soft and break easily when cooked, so the cook needs more skill and a finer process than with dried noodles. Fresh phở noodles absorb the broth like grains of rice, so its taste and aroma soak into every strand.
"Fresh phở noodles drink in the broth like grains of rice — every strand carries the full flavor of the pot."
鶏肉フォー · Chicken phở
Compared with beef phở, chicken phở is lighter — but that doesn't mean bland. We extract the best of the chicken to keep its original flavor. The chicken is blanched in boiling water, rinsed immediately in cold water, then simmered gently from cold water for a long time.
Throughout the simmer, we keep skimming the foam and add lightly seared scallions and ginger — the secret to a broth that is crystal clear and refined. The seasoning is only the sweetness of seared onion and root vegetables, combined with Vietnamese fish sauce. Finally, kaffir lime leaf and cinnamon add aroma.
"In Vietnam, when sick or tired, people eat phở. A gentle bowl of chicken phở suits even the most off days."
ブランド物語 · Brand story
This bowl of phở holds all our love for Vietnam and the flavors carved deep into our hearts — from Hanoi, through Tokyo, to your table.