When it comes to pho, the Vietnamese word for broth, you’ll have to try it to taste it.
This week, in the wake of the Pho War, there are several reasons to be wary.
The war has killed tens of thousands of Vietnamese and destroyed a major market in the city of Pho Bien Phu.
The United Nations estimates the war killed at least 1.5 million Vietnamese, and another 1.4 million people were killed by the conflict in a third country.
And the Vietnam War is still raging, with the United States and China still trying to push a peace agreement that they hope will end the conflict and prevent the deaths of hundreds of thousands more.
In addition to those two problems, Vietnam has the world’s worst health problems, with more than 3 million people dying of chronic diseases in Vietnam since the war ended in 1975.
While many Vietnamese still love the food and the people, there is no denying that it’s difficult to find.
To make it work, Pho Market has expanded into a full-service restaurant, which serves Vietnamese cuisine in a clean and modern environment, including a Vietnamese-style bar and a restaurant with outdoor seating.
So what’s going on?
“You’ll have a very good chance to eat Vietnamese food if you know where to look,” says Nguyen Phuoc Anh, a restaurant owner and chef at Pho Marketplace.
“If you go to the country, you’re going to have to go through a lot of trouble to find that restaurant.”
But there are still challenges.
A recent article in Time Magazine says Pho has lost its edge.
“We still have to make our own noodles and cook our own food, we still have very little money to buy our own ingredients, and we still can’t sell the Vietnamese food that people love.”
To make the food better, the Pha Market team has developed the Phan Pha Kitchen, a new kitchen that uses fresh ingredients to make fresh Pho and other food.
But even the Phin Phan (Pho Soup) and the Phong Pha (Phon Noodle Soup) that are so popular on the streets of Phu Anh City are not cheap.
“The Phan pha soup has to be made from scratch in a very large kitchen with many dishes and a lot more effort,” Anh says.
“I would go to a Vietnamese restaurant in Pho, and I’d be disappointed if I went to any other restaurant.
But when I go to Pho restaurants, I can eat the Phone Pha soup that I love so much.”
Anh and his team at Pha Marketplace are trying to change that.
“There are some things that people are afraid of.
You can go to Vietnam and eat anything, but if you go in there and you see that they are making Pho the same way that they used to make Pho soup, you can’t help but be scared,” Anhr says.
The problem, he says, is that Vietnamese people are very loyal to their food, and it takes a lot to bring people over to Phoe.
“It’s very hard for us to sell Pho in Phoe, because people don’t know about Phoe and don’t want to buy it.
It’s a very important issue for the Vietnamese.”
For the Phoe market, the team is making changes, and they hope to open up the Phon Pha Shop in the coming months.
“This year we will try to create a restaurant that has a Phan, Phan-Nan and Phan Nang,” Anhsays.
“That’s something that I would like to do.
It would be great to have Pho-Nang, Phon-Neng, and Pho Nong, but it’s just too much work.”