All of Queen of Pho’s chef and co-owner Peter Luong’s experience is evident in the deeply fragrant broth – made the traditional way, by simmering beef bones for 10 to 15 hours – that forms the liquid foundation for the restaurant’s dozen variations on its namesake beef noodle soup, pho.
All of Queen of Pho’s chef and co-owner Peter Luong’s experience is evident in the deeply fragrant broth – made the traditional way, by simmering beef bones for 10 to 15 hours – that forms the liquid foundation for the restaurant’s dozen variations on its namesake beef noodle soup, pho. Juli Leonard jleonard@newsobserver.com
All of Queen of Pho’s chef and co-owner Peter Luong’s experience is evident in the deeply fragrant broth – made the traditional way, by simmering beef bones for 10 to 15 hours – that forms the liquid foundation for the restaurant’s dozen variations on its namesake beef noodle soup, pho. Juli Leonard jleonard@newsobserver.com