Pho is a beloved Vietnamese noodle soup that consists of rich aromatic broth made from simmering beef bones and spices for many hours.
In Hanoi, the capital of Vietnam, known for centuries-old architecture and a rich culture influenced by French, Chinese, and Southeast Asian, there is a special way many have their pho - using a stone pot.
Maya Khuc, Audrey Chu, and Trang Nguyen, who hail from Hanoi have now brought this culinary tradition from the northern region of Vietnam to Auckland’s North Shore at their Viki Vietnamese Restaurant in Glenfield.
Pho features rice noodles with thinly sliced meat, fresh herbs, bean sprouts, and lemon wedges. It is perhaps the most iconic and comforting of Vietnamese dishes.
To allow the broth and noodles to retain their heat throughout the meal, the people of Hanoi have come up with “phở thố đá” or “stone pho”, having the classic Vietnamese noodle soup pho served in heated stone bowls or crocks.
“This is a unique dining experience with piping hot pho served in a stone bowl, elevating this iconic dish to new heights,” says Chu, general manager of Viki Vietnamese.
Chu is the daughter of Khuc, the founder and co-owner of the restaurant, and Nguyen, the other co-owner is the head chef.
“With a deep knowledge of Vietnamese cuisine and a passion for authentic flavours, Trang ensures every dish reflects her expertise and dedication to quality,” Chu said.
Serving pho in a stone pot not only retains the heat, but enhances the aroma and flavours.
“Serving pho in stone bowls is an authentic northern Vietnamese tradition, especially in Hanoi,” Chu said.
“It is quite a unique dining experience.”
When Khuc first moved to New Zealand in 2018, she found herself missing the authentic taste of Northern Vietnamese food.
So she and a few partners and shareholders opened Viki Vietnamese a year later to offer a taste of home to fellow Vietnamese and introduce the cuisine to others.
“Maya was inspired to create an authentic Vietnamese street food restaurant that captured the true Northern Vietnamese flavours,” Chu said.
“At that time, few Vietnamese restaurants in New Zealand offered Northern-style dishes, and Viki Vietnamese became one of the first to embrace the street food concept.”
They focused on genuine, traditional street food flavours, bringing iconic dishes to New Zealand without fusion or alteration - just pure, authentic Vietnamese street food like what you’d find in Hanoi’s bustling streets.
Trang Nguyen is a highly experienced chef from Vietnam, who joined the team and is now the co-owner and head chef.
“Trang’s expertise has been instrumental in building the business from the ground up,” Chu said.
“At Viki, short for ‘Vietnamese-Kiwi’, it embodies our commitment to fusing authentic Northern Vietnamese flavours with premium Kiwi ingredients, creating a culinary bridge between two rich cultures,” Chu said.
“Our team’s passion for Vietnamese cuisine runs deep. From our skilled chef, who has spent years perfecting traditional Vietnamese dishes, to our founders, who were born and raised in Hanoi and bring expertise in Vietnamese street food, we are dedicated to preserving the true essence of Northern Vietnamese flavours.”
The menu at Viki is a carefully curated selection, featuring some of Hanoi’s most beloved dishes—favourites among both locals and tourists visiting Vietnam.
“This unique collection is a gift from the Viki founding team to our clients in New Zealand, offering an authentic taste of Hanoi without the need to travel across the world,” Chu said.
“The core strength of Viki Vietnamese lies in our commitment to authentic Vietnamese flavours that remain true to their roots. It’s all about delivering real, memorable tastes that resonate with tradition and cultural pride.”
Signature dishes include the Northern Pho Noodle Soup, Hanoi Crispy Spring Rolls, and Charcoal-Grilled Bun Cha.
“Our pho is crafted with an authentic Northern-style broth, staying true to its rich, traditional flavours, and our spring rolls are made with rice paper imported directly from Vietnam to ensure a perfect crispy texture,” Chu said.
“The bun cha features a succulent pork belly served with vermicelli, capturing the exact smoky, charcoal-grilled flavour found on the streets of Hanoi.”
Other favourites include the beef pho rolls, Hoi An chicken rice, bun bo xao nam bo (beef vermicelli salad) and crispy crunchy fried pho paired with stir-fried beef and bok choy.
“We prioritise quality ingredients and authentic flavours to bring you a true taste of Vietnamese street food, using tapioca starch in our deep-fried dishes, which creates a lighter feel and is gluten-friendly,” Chu said.
“For our charcoal-grilled items, we use real charcoal to achieve the smoky, authentic flavours found in Vietnamese street food.”
Chu said navigating the Covid-19 pandemic had been tough, but the “unwavering support” of loyal customers and locals has helped the business survive.
“We truly couldn’t have done it without their support, and for that, we will be forever grateful,” she said.
Shop 503A Glenfield Mall, Glenfield Road, Glenfield, Auckland 0629
Open: 11am - 8pm (Mon - Sun)
+64 9 216 1686
***This article is brought to you in partnership with Viki Vietnamese Street Food.
