Daren Yoon & Fred Leung Of Gold Standard Pho
Did you make it a point to travel to Vietnam to try ‘the real thing’?
Daren Yoon: We made multiple visits to Vietnam and tried a wide variety of pho in addition to other Vietnamese dishes. Some places were excellent, but we actually didn’t like the majority. Historically speaking, pho is cheap street food, which explains why the quality of ingredients—especially the meat—ranged from mediocre to poor. Chain restaurants were inconsistent from one branch to another. It was an eye-opening experience. Identifying the challenges in Vietnam really helped us prepare for our launch in Kuala Lumpur.
How does pho differ from Hanoi to Ho Chi Minh?
Fred Leung: The North and the South are less different today than in the past. Southern pho usually contains softer noodles, a lighter broth, and more garnishes.
Internationally, most Vietnamese restaurants serve southern pho, which is also what Daren and I prefer. We like the texture of the noodles, the aesthetics of the golden broth, and the appeal of offering a wide assortment of vegetables, herbs, and sauces so that each bowl is your ideal creation.