Tomball - Magnolia Edition | March 2021

DINING FEATURE Street FoodGuru Tomball eatery oers variety of authentic Asian foods A ccording to business owner Sean Hoang, Street Food Guru customers can skip the drive to Houston’s Asian district and instead get authentic dishes such as pho, banh mi sandwiches and Singapore noodles right in Tomball. “If you like Asian food, instead of going to Bellaire ... to get the food, what we try to do is bring a lot of those foods here at one place,” Hoang said. Hoang and his wife, Huyen Le, opened Street Food Guru in Tomball in January 2020. The eatery oers a variety of foods, including wings, salads and tacos, but specializes in Asian dishes such as shrimp egg rolls, barbecue pork banh mi sandwiches and chicken fried rice—all made from scratch. “[Tomball] was a growing market at that time; not many [businesses oered the] type of food that we have,” Hoang said. With father-in-law Nhi Le working as chef, Hoang said Street Food Guru is unique because the eatery oers restaurant quality dishes at fast-food speeds. “We try to keep it right in the middle where you can come in, you can eat here or you can take home,” he said. “That’s why the name is Street Food Guru— it’s kind of like food on the go in a way.” According to Hoang, the majority of menu items are made from scratch, such as the pho, which is made with a bone broth simmered for at least 24 hours to maximize avor. “The techniques that we use to cook our food and the freshness that we have, I think that’s going to cause people to come back over and over,” he said. As the business opened just months before the coronavirus pandemic, Hoang said he and his family pushed forward despite facing challenges such as taking a hit from sales. “Overall, we felt that we had something to oer to Tomball that is unique and has a lot of potential, so we kind of stuck with it,” Hoang said. “So far, it has been a blessing. The people in Tomball have been supportive of us.”



A staple dish in Vietnamese cuisine, pho is a bone broth noodle soup served with meat and vegetables. The combination pho ($10.99) is served with beef and pork meats.

Business owner Sean Hoang said Street Food Guru’s bone broth is simmered for at least 24 hours to maximize the pho’s avor.

Toppings are served on the side to be added into the pho prior to eating. • Mung bean sprouts • Basil leaves • Jalapeno • Lime


Hostess Olivia Lam (left) and chef Nhi Le (center) work at Street Food, owned by Sean Hoang andHuyen Le (right).

Street FoodGuru 14245 FM 2920, Ste. 160, Tomball 832-843-6705 Hours: Sun.-Thu. 10:30 a.m.-8 p.m., Fri.-Sat. 10:30 a.m.-9 p.m.

Street Food Guru’s king prawn garlic noodles ($8.99) feature shrimp and vegetables served with noodles.



Street Food Guru’s menu includes the Mangonada ($5.49) specialty tea and special fried rice ($7.99).




Denise Buckley

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