Charles Koh
Chef and owner Taylor Hoang will be teaching students how to make Pho Ga (chicken Pho) and Bo La Lot (Grilled beef wrapped in Betel leaf) next month at Tom Douglas’ Culinary Summer Camp. She will also be introducing a new seasonal menu at all Pho Cyclo restaurants.
She’s just completed her summer menu items which will be offered at all four locations beginning Monday, July 1. While its easy to find chopped salads, burgers and grilled items during the summer at restaurants across the city, Taylor is adding a little spice and variety for fun and flavorful summer dishes.
Here are the summer specials:
- Grilled Salmon in an apple-pear marinade, served with rice noodle or steamed rice and side salad ($10.95).
- Black sesame spicy noodle salad- wide egg noodles tossed with toasted black sesame, bean sprouts, cabbage, carrots, and cucumber in sriracha soy vinaigrette, served cold ($6.75).3) Spicy mint and lemongrass chicken Banh Mi- French baguette, satay spicy lemon grass chicken, lettuce, mint leaves, pickled onions, and jalapeno ($4.75)
- Honey Iced Tea ($2.95)
Diners can also enjoy lighter fare of:
- Grilled Lemongrass Chicken Salad
- Tofu salad – stir–fried tofu on a bed of lettuce with tomatoes and cucumber.
- About 1-15 kinds of bun (Rice Noodle Dishes) served with fresh leaf lettuce, herbs, bean sprouts, cucumbers, carrots,daikon, peanuts and Nuoc Mam. Varieties include pork, shrimp, pineapple and grilled shrimp, tofu, chicken and beef.
- Fresh spring rolls with shrimp, pork chicken or tofu.
Always available dine-in, many of these items can be packed up for takeout picnics and enjoyed in the summer sun! All of the locations always have pho and banh mi of course too. It’s one of the broadest Vietnamese menus for a pho shop around.
