Spring Break
Vietnamese restaurant opens in Athens
JULIE LEUNG
Issue date: 4/29/08 Section: Variety
According to both Dinh and Nguyen, the key to good pho is in the broth.
"The broth is the hardest part in making pho," Nguyen said. "If you don't get the broth right, the entire dish is spoiled."
Though Nguyen said her family plans to stick with just pho for now, they will add more dishes as they develop them, hence the "and more" addendum on the restaurant logo.
Unlike many Asian restaurants that serve an Americanized version of traditional dishes, Nguyen said they plan to keep their menu authentic.
While the restaurant began as a way to cater to the Asian-American student population, it quickly has attracted a wider range of customers than Nguyen expected.
"I'm very surprised at how many Caucasians were not only interested in trying Vietnamese food, but already had a background with pho," she said.
Ngyuen said she hopes the trend continues and the restaurant becomes a mainstay in the community.
"I hope that our business will play a large role in the community," she said, "not only in bringing in another aspect of diversity and culture, but also in teaching people about Vietnamese cuisine."
"The broth is the hardest part in making pho," Nguyen said. "If you don't get the broth right, the entire dish is spoiled."
Though Nguyen said her family plans to stick with just pho for now, they will add more dishes as they develop them, hence the "and more" addendum on the restaurant logo.
Unlike many Asian restaurants that serve an Americanized version of traditional dishes, Nguyen said they plan to keep their menu authentic.
While the restaurant began as a way to cater to the Asian-American student population, it quickly has attracted a wider range of customers than Nguyen expected.
"I'm very surprised at how many Caucasians were not only interested in trying Vietnamese food, but already had a background with pho," she said.
Ngyuen said she hopes the trend continues and the restaurant becomes a mainstay in the community.
"I hope that our business will play a large role in the community," she said, "not only in bringing in another aspect of diversity and culture, but also in teaching people about Vietnamese cuisine."
Viewing Comments 1 - 4 of 14
Jason Volpe
posted 4/29/08 @ 6:02 PM EST
So where on Baxter street is it?
AG
posted 4/29/08 @ 7:07 PM EST
It's where Tuscan Market used to be.
Zephyr
posted 5/02/08 @ 2:52 PM EST
Dont go there...they beat their employees...no Im serious...they do...and its dirty
Kathy
posted 5/15/08 @ 4:34 PM EST
I went there expecting a real Vietnamese restaurant like the ones I frequent in Atlanta, because that is what I had read.
Sadly, no, it's not. They only have SOUPS on the menu and they only have 7 or 8 soups to choose from, and ALL of those soups have meat. (Continued…)
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