Beef rib? Isn’t this their beef pho made with tenderloin? Just an fyi to anyone Pho Anh Vu is CLOSED ON TUESDAYS & WEDNESDAYS. I have made the mistake more than once going there on those days.
kongdk9
This place in the East end at Midland n Finch has been the rage the last while since it opened also serving bone in. Open 7 days. Warning, It’s very busy during peak hours.
distracteddev
Just want to chime in that this is easily the best pho in the city. The meat is all prime cuts, cut thick, and cooked to absolute perfection.
Generally_Supportive
This is the best and most authentic Vietnamese in the city. Hands down.
Prize_Pin_9631
Does someone have the address. Are there multiple locations?
Apprehensive-Owl8123
Fantastic place. Their Bun Bo Hué is jaw dropping.
ellipsesdotdotdot
The menu on Google Maps says it’s available from 11:30am to 2pm only. Can you confirm?
jymma15
Tbh I find that the beef rib is more of novelty and “for show”. Oftentimes the rib is used to make the broth so all the flavour has already been cooked out.
If you like to eat for texture, then this is your jam with all the tendon and cartilage on the bone & knuckle
11 Comments
Oooh looks yummy
YES. F#CKING. PLEASE.
Beef rib? Isn’t this their beef pho made with tenderloin? Just an fyi to anyone Pho Anh Vu is CLOSED ON TUESDAYS & WEDNESDAYS. I have made the mistake more than once going there on those days.
This place in the East end at Midland n Finch has been the rage the last while since it opened also serving bone in. Open 7 days. Warning, It’s very busy during peak hours.
Just want to chime in that this is easily the best pho in the city. The meat is all prime cuts, cut thick, and cooked to absolute perfection.
This is the best and most authentic Vietnamese in the city. Hands down.
Does someone have the address. Are there multiple locations?
Fantastic place. Their Bun Bo Hué is jaw dropping.
The menu on Google Maps says it’s available from 11:30am to 2pm only. Can you confirm?
Tbh I find that the beef rib is more of novelty and “for show”. Oftentimes the rib is used to make the broth so all the flavour has already been cooked out.
If you like to eat for texture, then this is your jam with all the tendon and cartilage on the bone & knuckle
I am drooling just looking at it.
Have to try.