We love to travel and to eat good food. Living in Southern California has given us many opportunities to try different kinds of food because it is such a melting pot. We have been living and strolling in Little Saigon for over two decades. We struggled to find a classy, clean, and good Pho place. As our luck has it, we invested in our current location with the focus of bringing the best Pho to Little Saigon with a twist. We will charge more but bring Wagyu meat into the mix. We partnered up with a chef, but that was short-lived. Chefs have their own minds. If you disagree or agree, please let us know.
When the partnership fell apart, we struggled to learn how to cook and to get everything in order; otherwise, our investment would go down the drain. I read so much research and listened to all my friends who owned or had a restaurant. Finally, I narrowed it down to the best ideas and cooking methods for our application at REDBO. The result was a savory, clean, smooth bowl of broth with some tender, juicy, and quality Wagyu. Fast forward to today, we are continuing to provide premium products. A bowl of Pho will take about 12-16 hours in total cook time. The amount of labor that goes into creating a bowl is humongous, so we might as well make something premium for everyone to enjoy.
We use the best ingredients. It's not your hamburger patty where you can slap it on the grill—nothing against burgers. I'm simply comparing the part of cooking Pho here. I'm not saying one is better than the other. I sometimes prefer to bite down on a good, big, juicy burger. And yes, we cook burgers at our shop, but it's for our employees. And yes, we do use the Wagyu meat for the burger. It's heaven, I tell you. It's heaven.
The biggest challenge in keeping up with quality is the current food shortage. In particular, the American Wagyu industry is small, and very difficult to obtain a large quantity of meat to fill our guests' demand. That is why we work tirelessly to find new vendors and ranchers, some in the United States and some in Australia, to work with them. So, if you are a Rancher, I would love to have you on one vendor's list. So don't hesitate to contact us if you sell Wagyu meat.
We continue to work on our customer service with our servers and staff. We believe the customer service starts with the owners and throughout our establishment before it goes to our server and the table they serve. We believe that by securing the best meat, noodles, and bones to create the best Pho, our servers will feel proud to serve our patrons. In other words, it's a whole "team" effort to provide the highest customer service.
We hope that you enjoy our little establishment, and we hope to invigorate your taste buds when you are in town. So come to check out our little place to taste our famous Pho.
James & Quinn
Victor has been in the Restaurant Industry for over 2 decades. He has background in Cold Plates and Noodles from his many years working at an Italian Restaurant.