For five consecutive years, the Xe Lua restaurant in New York has been featured in the prestigious Michelin Guide, making it a must-visit destination for pho enthusiasts.

Located in the bustling heart of New York's Chinatown, this Vietnamese restaurant, named Xe Lua, which translates to "Fast Train," embodies the essence of quick, flavorful Vietnamese dishes, according to owner Danny Chu. Unlike the fast food industry in the U.S., many Vietnamese dishes, including pho, require hours or even days to prepare.

Danny Chu explains that many Westerners come to Xe Lua seeking an authentic Vietnamese pho experience. As a native of Southern Vietnam, Danny ensures that both the pho and other dishes at the restaurant reflect the rich flavors of his homeland.

The ingredients used to make pho at Xe Lua are meticulously prepared, including ginger, onions, cinnamon, star anise, beef bones, and meat. The restaurant also features unique additions such as beef tendons, tripe, and beef meatballs.

Given its Southern Vietnamese style, each serving of pho includes fresh herbs like basil, sawtooth coriander, and bean sprouts.

Every day, the restaurant prepares 200 liters of broth, which is simmered continuously for seven hours. This process is more than just boiling bones and meat; it involves the chefs constantly skimming off impurities and adjusting the heat to ensure the broth remains clear without the fat solidifying on the surface.

Danny Chu and his team’s dedication has been rewarded by their customers' loyalty. For five years in a row, Xe Lua has been recognized in the Michelin Guide, a testament to their commitment to providing exceptional Vietnamese cuisine.

Do An