Pho Foodie started as a single pot of broth and a stubborn belief that a good bowl of pho can fix most of a hard day. We opened in Bowie, have a second kitchen opening soon in Laurel, and we still make everything the way the family always has.
The broth is the heart of it. We simmer it overnight — twelve hours and then some — from fresh bones, fresh ginger, and whole spices. No shortcuts, and no MSG. What goes in the bowl is fresh, and the portions are honest: our fried rice alone runs over a pound.
Come hungry. Sit a while. We’ll take care of the rest.