Pho Grand

Vietnamese

Pho Grand has answered many calls for warm pho, stewed beef cubes, and spring rolls on a cold New York day for 18 years. Pho Grand’s authentic Vietnamese caught the liking of the Lower East Side and is now a neighborhood staple. With their second location, owners Benny Chen and Mick Chen will look to bring a taste of home to their many followers, reflecting on what makes Vietnamese cuisine so special with well-known classics and lesser-known gems.

Get to know: Pho Grand

Mick Chen & Benny Chen

Owners

Your first location in the Lower East Side is authentic to your Vietnamese roots, how do you plan to bring this authenticity to the Market Line?

By preparing everything fresh. We make everything the day of, using the same techniques that our relatives taught us. Pho Grand means honoring the many traditions of home cooking that we grew up on.

With such an extensive menu, what are your own personal favorites?

My personal favorites are summer rolls, spring rolls, pork chop over rice, beef cube over rice, the “Big Bowl” of pho, and an iced Viet coffee. Only once have I tried to eat of all of them in one sitting.

When I think of the Lower East Side, I think of…

Home. As a longtime resident, the Lower East Side is always changing, but no matter what goes on, I am proud to say that I am part of its past, present, and future.

Best thing about NYC and worst thing about NYC:

The best thing about NYC is that it is a big melting pot of cultures. People bring their food and culture from home here, making NYC the best place to try cuisines from all over the world. The worst thing about NYC is the high cost of living.

What is your earliest food memory?

My earliest memory is when my relative took me to get a certain dish he said would amaze me. Surely enough, I ended up with a big plate of pork chop over rice in front of me, and I ate it within seconds. From then on, that’s all I craved, all the time.

What’s the one food you can’t live without?

Pho!

Preferred method of transportation:

Uber or subway. Though I always love a nice walk around the neighborhood.

What is your most essential ingredient in the kitchen?

Fish sauce. It adds umami to a lot of our dishes and balances out many of the complex flavors that go into what we serve.

Your first location in the Lower East Side is authentic to your Vietnamese roots, how do you plan to bring this authenticity to the Market Line?

By preparing everything fresh. We make everything the day of, using the same techniques that our relatives taught us. Pho Grand means honoring the many traditions of home cooking that we grew up on.

With such an extensive menu, what are your own personal favorites?

My personal favorites are summer rolls, spring rolls, pork chop over rice, beef cube over rice, the “Big Bowl” of pho, and an iced Viet coffee. Only once have I tried to eat of all of them in one sitting.

When I think of the Lower East Side, I think of…

Home. As a longtime resident, the Lower East Side is always changing, but no matter what goes on, I am proud to say that I am part of its past, present, and future.

Best thing about NYC and worst thing about NYC:

The best thing about NYC is that it is a big melting pot of cultures. People bring their food and culture from home here, making NYC the best place to try cuisines from all over the world. The worst thing about NYC is the high cost of living.

What is your earliest food memory?

My earliest memory is when my relative took me to get a certain dish he said would amaze me. Surely enough, I ended up with a big plate of pork chop over rice in front of me, and I ate it within seconds. From then on, that’s all I craved, all the time.

What’s the one food you can’t live without?

Pho!

Preferred method of transportation:

Uber or subway. Though I always love a nice walk around the neighborhood.

What is your most essential ingredient in the kitchen?

Fish sauce. It adds umami to a lot of our dishes and balances out many of the complex flavors that go into what we serve.

Your first location in the Lower East Side is authentic to your Vietnamese roots, how do you plan to bring this authenticity to the Market Line?

By preparing everything fresh. We make everything the day of, using the same techniques that our relatives taught us. Pho Grand means honoring the many traditions of home cooking that we grew up on.

With such an extensive menu, what are your own personal favorites?

My personal favorites are summer rolls, spring rolls, pork chop over rice, beef cube over rice, the “Big Bowl” of pho, and an iced Viet coffee. Only once have I tried to eat of all of them in one sitting.

When I think of the Lower East Side, I think of…

Home. As a longtime resident, the Lower East Side is always changing, but no matter what goes on, I am proud to say that I am part of its past, present, and future.

Best thing about NYC and worst thing about NYC:

The best thing about NYC is that it is a big melting pot of cultures. People bring their food and culture from home here, making NYC the best place to try cuisines from all over the world. The worst thing about NYC is the high cost of living.

What is your earliest food memory?

My earliest memory is when my relative took me to get a certain dish he said would amaze me. Surely enough, I ended up with a big plate of pork chop over rice in front of me, and I ate it within seconds. From then on, that’s all I craved, all the time.

What’s the one food you can’t live without?

Pho!

Preferred method of transportation:

Uber or subway. Though I always love a nice walk around the neighborhood.

What is your most essential ingredient in the kitchen?

Fish sauce. It adds umami to a lot of our dishes and balances out many of the complex flavors that go into what we serve.