Explore the Best Pho in Edmonton at Grain of Rice

Phở: Taste of Vietnam

Phở (pronounced fuh) isn’t just a bowl of noodle soup – it is a Vietnamese tradition, a comfort food staple, and for many, the ultimate cure-all. Whether you’re feeling under the weather, recovering from a hangover, or simply craving something warm and satisfying, pho has a way of reviving your soul with every sip.

What started as a humble family recipe in Vietnam has now become a global sensation found everywhere from street-side vendors to upscale restaurants. But no matter where it is served, the heart of pho remains the same, a rich, aromatic broth, silky rice noodles, and tender slices of meat, all come together to create the best hearty meal.

At Grain of Rice, our pho is created with a broth that’s slow simmered for 10 hours to develop its deep, rich flavour. We use Alberta beef bones, infused with torched onions, coriander seeds, star anise, cinnamon, and our house blend of spices. It creates a broth so aromatic and flavourful; you won’t be able to resist finishing every last drop.

Where Did Phở Originate?

Phở originated in northern Vietnam in the early 20th century, with its roots tracing back to Nam Định and Hanoi during the French colonial era. While the exact origins remain unclear, the history of phở has been passed down orally through generations. Regardless of its beginnings, phở has become a beloved dish across Vietnam, with each region adding its own unique twist to the ingredients and flavors.

One common theory behind the name "phở" is that it evolved from the French word "feu" (fire), referencing the classic French dish pot-au-feu (French beef stew). When the French colonized Vietnam, they introduced beef consumption, which was not a staple in traditional Vietnamese diets. The Vietnamese adapted the concept of slow-simmering beef bones to create their own version—thus, phở was born.

Like pot-au-feu, phở broth is made by simmering cartilaginous and marrow-rich beef bones for hours, extracting deep flavors. However, unlike the French stew, vegetables such as carrots and leeks were omitted, and instead, bean sprouts, basil, and a squeeze of lime became the go-to garnishes.

Northern vs. Southern-Style Phở: What’s the Difference?

As phở made its way from the north to the south, two distinct styles emerged—phở Bắc (northern phở) and phở Nam (southern phở).

Northern-Style Phở (Phở Bắc) – The Original Hanoi Phở

• Minimal garnishes – No sauces or herbs served on the side.

• Simple and clean broth – A light, clear broth.

• Basic toppings – Only rice noodles and thinly sliced rare beef, cooked directly in the hot broth.

• No added sweetness – The focus is on the natural umami flavors from the bones and spices.

Phở Bắc is considered the most traditional form of phở, reflecting its humble beginnings in Hanoi.

Southern-Style Phở (Phở Nam) – The Saigon Take on Phở

Unlike the north, food was more abundant in southern Vietnam, leading to a bolder, more flavorful interpretation of phở. Key differences include:

• Richer, sweeter broth – Enhanced with additional spices and seasonings.

• More toppings – Includes tripe, brisket, and tendon, in addition to rare beef.

• Lots of fresh herbs – Served with basil, bean sprouts, lime, and cilantro.

• Dipping sauces – Southern phở is often paired with hoisin sauce, fish sauce, and sriracha for extra flavor.

While northern phở is known for its simplicity, southern phở is all about variety and customization, making it a favorite for those who love bold flavors and fresh herbs.

Our Phở Options:

• Phở Bò (Beef Phở): Traditional beef broth slow-simmered. Served with thinly sliced steak flank. Gluten-free.

• Phở Gà (Chicken Phở): A lighter, more delicate broth made with chicken bones, onions, and ginger. Served with tender chicken slices. Gluten-free.

• Phở Sa Tế (Satay Phở): Lemongrass, chilies, shallots, and peanuts mixed with your choice of beef or chicken broth. Beef option is not gluten-free.

Gluten-Free Options:

One of the best things about Vietnamese cuisine is how many dishes are gluten free. This is because rice is a staple in Vietnam, many traditional dishes – including phở -- uses rice noodles instead of wheat-based ones. Our beef and chicken phở broth is made without gluten-containing ingredients, making it a great option for those avoiding gluten or have a gluten allergy.

A Family Tradition, A Bowl of Love

At Grain of Rice, every customer who walks through our doors is like family. And what better way to welcome family than with a steaming bowl of phở, homemade with love?

Our journey with phở began in 1990, when our parents returned to Saigon, Vietnam to visit our grandmother. The moment we arrived, the first thing we craved was a hot, comforting bowl of phở. When we finally had it, we were reminded of just how rich, flavorful, and soul-warming a true bowl of phở could be.

Wanting to bring that experience home, our grandmother taught us how to make phở from scratch—the way it’s meant to be. When we returned to Canada, we tried to recreate that same magic, but something was missing. The flavors weren’t quite the same, and we knew we had more to learn.

Determined to perfect our recipe, we opened our first restaurant, Treasury Restaurant, where we spent years refining our broth, our ingredients, and our technique. Just when we had finally perfected our recipe, tragedy struck—our family restaurant burned down.

But from that loss, Grain of Rice was born. With our perfected phở recipe and a renewed sense of purpose, we were finally ready to share our family’s tradition with the world.

Every bowl of phở we serve carries our story, our heritage, and our love for Vietnamese cuisine. It’s more than just a meal—it’s a piece of our family’s journey, shared with you.

Ready to dig in?

Order Now and experience a bowl of pho, it’s your sign to try it.