Co-owner Long Le
While many of us clamor for clarity and certainty, occasionally being incorrect can end up being quite conducive to claiming contentment. Feeling that his father’s dream to operate an eatery in the United States would prove unreachable, Long Le has joined his patriarch, Khanh, in beginning to become revered restaurant proprietors, with Pho-ladelphia, 1100 Jackson St., as the site of their desired, though not overwhelmingly expected, success.
“He has ownership experience from back in Vietnam, and although we’ve done work together, I have no formal training, so there’s a tendency to doubt yourself,” the 28-year-old son said from their six-week-old location. “I was a bit skeptical, but when we learned of this space just before Christmas, I told him ‘Let’s wing it; let’s take a shot.’”
Locals have loved that the two decided to operate in Lower Moyamensing, with the younger Le noting that since their March 19 opening, an eclectic mix has welcomed their nearly three-dozen-item-strong menu. Peddling authentic Vietnamese delights, they have come a long way in exactly 12 months, as at this time last year, they oversaw Banh Mi Brothers at a New Jersey-situated flea market.
“There was a craving for something more, but you just never know,” Long Le, of Lawrenceville by way of Houston, said of having a passion for food, a blessing that he has nourished his whole life yet fed less a few years ago when going to college for engineering. “Now that we’re here, we’re keeping everything as simple as possible. I have my father as my guide and colleague, so that’s amazing, too.”
Open seven days a week, Pho-ladelphia has, according to its website, “started out modestly.” With seating for 15, it offers a compact and comfortable opportunity to sample revered Asian selections, with Long Le opting to give his culture’s take on the soup-and-sandwich combination by sharing the recipes for the establishment’s Pho Tai and Banh Mi.
“The Pho Tai is definitely one of our most popular items,” he said of the well-known first component of the duo. “Anyone who knows anything about Vietnamese food knows how central pho is to our dining experiences, so we pride ourselves on the preparation and presentation, especially with the Pho Tai.”
As for the sandwich, another in-demand Vietnamese option in America, especially as of late, Long Le stated that Pho-ladelphia is “very generous with the meats” and encourages anyone who is looking to replicate the recipe to be as kind.
“Don’t hold back,” he laughed. “With the soup, too, be generous with your choice of protein. We use steak for this one, but you could definitely give chicken a chance.”
Ingredients for Banh Mi:
4 or 5 slices of ham
4 or 5 slices of Vietnamese-style pork roll
Cucumbers, pickles, carrots, cilantro,
daikon (winter radish), mayonnaise, and jalapeno peppers
Directions for Banh Mi:
Place all of the ingredients on a roll of your choice, with Long Le noting that a baguette makes a great choice.
Ingredients for the Pho Tai:
Beef bones with marrow
Cinnamon, cloves, star anise, ginger,
onions, and daikon
Rice noodles
Sliced rare steak
Scallions
Cilantro
Directions for the Pho Tai:
Boil the beef bones for eight hours. Add the cinnamon through the daikon to the boiled element to complete the broth. Prepare the rice noodles, and pour the broth over them and the steak. Top with the scallions and the cilantro. SPR
Pho-ladelphia
Owners: Khanh and Long Le
Opened: March 19
1100 Jackson St.
215-336-1285| pho-ladelphia.com
Photos by Tina Garceau
