Pho Anh only sells delicious food with traditional Vietnamese flavor. Originating from a small Nam Vang Hu Tieu restaurant at 94 Nguyen Tri Phuong, Saigon, Vietnam, which was started in 1982 by a Cambodian refugee Pol Pot family. Pho Anh proudly sells only famous pure Vietnamese dishes with distinctive flavours, original display. Pho Anh first opened its doors to Canadian diners in August 2014 in Vaughan, Ontario. The perfect combination of unique Vietnamese cooking art in a cozy and clean space has allowed Pho Anh to gain the wide trust of the majority of diners.
Pho Anh appears in these reviews as a warm, family run spot known for authentic Northern Vietnamese pho with broth that simmers for days, homemade condiments, and fresh ingredients, and it offers vegetarian options with a broth prepared separately from meat stock; diners describe a rich, clean, deeply flavorful broth, generous portions, and a cozy, welcoming atmosphere. Service is consistently noted as friendly and attentive, with explanations on how to enjoy each dish and occasional personalized recommendations, though busy evenings can bring slower service and seating challenges. The menu extends beyond pho to include items like bun cha, vermicelli dishes, spring rolls, crispy wings, and Vietnamese coffee, all described as well made and reasonably priced, with many reviews praising the authenticity and northern style as distinct from standard pho. The overall impression emphasizes care, tradition, and hospitality, with many diners stating they would return or recommend to friends; occasional comments about kitchen speed or balance of garnishes are outweighed by praise for the broth, the flavors, and the genuine warmth of the staff.
Délicieuse Pho, le service est très courtois. Une des dames a pris le temps de me montrer son mix perso de sauce à faire pour la soupe que j'ai choisi & a fait de même pour la personne avec moi.
Attention, si tu manges ici, tu ne voudras plus jamais manger dans un autre restaurant vietnamien que celui là.
Déjà l'équipe nous ont accueilli tellement gentiment. Ils ont pris le temps de nous expliquer que c'était un peu différent des autres restaurants vietnamiens (différent dans le très bon sens).
On est allés le midi, donc il y avait un combo spécial : un breuvage, un rouleau de printemps & une soupe pho au poulet pour 20 $, ce qui est vraiment excellent. Finalement, on n'a pas eu juste un rouleau de printemps… on en avait deux. Dans le mien, c'était simple mais super bien exécuté : une crevette frite, enroulée dans une panure, avec une des meilleures sauces que j'ai mangées de ma vie. (On a demandé d'acheter un pot d'ailleurs)
Après ça, on a pris les ailes de poulet parce que c'était indiqué must try sur le menu, puis encore une fois, zéro déception. Elles étaient super croustillantes, très bonnes, puis le prix aussi valait vraiment la peine. La sauce, incroyable. D'ailleurs, comme vous le savez déjà, j'en ai même acheté un pot à part.
Ensuite, on a goûté aux soupes. Mon ami a pris la soupe tonkinoise avec les boulettes, puis le proprio nous a même préparé le mélange de sauces approprié pour l'accompagner. Gros point important : toutes les sauces étaient faites maison, & ça paraît. Honnêtement, c'est vraiment une place où il faut commander des plats avec des sauces, parce qu'elles sont tellement bonnes. Même la sauce hoisin est faite maison. (Mon ami a acheté 2 pots)
Ils servent aussi des petits condiments sur la table, puis tout est beau, propre, bien pensé. Le proprio nous expliquait aussi que la cuisine est faite dans la tradition du nord & on goûtait vraiment la différence.
La soupe était d'une fraîcheur incroyable : le bouillon, les herbes, tout était délicat & bien balancé . Mon poulet était cuit sous vide, puis on devait le tremper dans une autre petite sauce qui était tellement bonne que j'aurais pu la boire. Une sauce simple, avec des feuilles de citron, du poivre, du sel.
Franchement, Pho Anh vient de surclasser de loin, tous les autres restaurants vietnamiens dans lesquels je suis allé & ils méritent sincèrement cette note.
A man, who I assume was the restaurant's owner, was incredibly kind, informative, & clearly passionate about his place.
He came over to give us a little history about pho & its different varieties as well as welcoming us.
I've never tried pho before because it's been hard to find vegetarian-friendly options. The owner let us know that not only did they have vegetarian choices, but the broth is also made completely separate from anything containing meats.
I really appreciated that! It was delicious, satisfying, & definitely something I'll enjoy again.
If your looking for a truly authentic food experience, look no further. The food was delicious & very authentic. It's not your typical pho flavours you are use too. It is very good, do not get me wrong, just not your typical pho taste. This is a million times better than. Highly recommend the chicken wings & Shrimp rolls.
Called about 20 minutes ahead for a group of 4. When we arrived, the place was packed - full house - & yet we were seated immediately with no wait. That alone deserves a mention.
This was actually my fourth visit, & it continues to deliver. Ordering was quick, the menu is simple & straight to the point, & the real star here is the food.
There was a new item on the menu: Mì Bò Kho - braised beef with egg noodles. Even with the restaurant being slammed, the food quality was solid & consistent. Their condiment tray is really good & honestly sets them apart from other pho spots - it elevates everything on the table.
One hiccup: one dish for our group of four was forgotten. After a quick reminder, it came out, & they kindly added a complimentary chè thanh nhi?t, which was a nice gesture & appreciated.
Yes, service was on the slower side - but given how busy it was, it was completely understandable.
The bill? Under $30 per person, taxes & tip included. Hard to beat.
Will I come back? Yes.
Do I recommend it? Absolutely.
My go-to recommendations:
Bún Bò Hu? (BBH)
Their tamarind spicy paste - don't skip it.
Solid spot, good value, & consistent food even under pressure.
Le bouillon était bon, mais j'ai été déçue du service & du reste du plat. Après nous avoir donné le menu & de l'eau, personne n'est revenu nous voir, nous avons dû aller à la caisse pour commander. Il n'y avait pas beaucoup de clients donc je ne comprends pas. Au moins, nous avons reçu nos plats rapidement. J'ai pris une soupe avec du boeuf saignant & de la poitrine de boeuf; j'ai trouvé la coupe du boeuf saignant assez épaisse & en petite quantité, & le boeuf sous vide avait beaucoup de gras. J'aurais aussi apprécié des fèves germées, mais on m'a dit que ce n'était pas possible puisque ça allait changer le goût (?), & que seulement certaines soupes en avaient. Dans tous les autres restaurants de Pho, je prends une commande similaire (boeuf saignant) & j'en ai toujours eu. Sur demande, j'aurais apprécié pouvoir en avoir, mais on m'a refusé. Je ne reviendrai pas :(
The pho is good, but the extra boiled egg suggested by the restaurant to add to your order is just alright, nothing out of this world. One drawback: waiting time. The service is slow, kitchen quite slow.
we had the Pho after a night out , oh boy did this really hit the spot , learned the difference between, North Vietnam pho & southern today ..
broth very favorable & rich was perfect
Ambiance & food is fantastic. Customer service sublime, staff came by to check on us, promote the homemade broth, & explain that we should eat the egg as soon as possible. Plus the restaurant was full & had a nice vibe. Could have gotten better pictures of the pho but I was too busy devouring it.
Happy to say my friend & I have become regulars :)
I agree with others - sometimes it's best to just let people eat their food the way they enjoy it. I understand the desire to share culture & regional traditions, but refusing things like bean sprouts or basil when someone asks for them feels a bit odd.
I've had pho many times, prepared in many different ways. I respect the idea of experiencing it'authentically,' but a lot of us already know what pho tastes like - especially those of us who grew up eating it regularly & around Vietnamese communities.
I know my preferences, & I always sip the broth first before adding anything, out of respect for the work & care that went into it. After that, how someone finishes their bowl should really be up to them.
