Dining
BY JOVANNA AGUILAR
Beef pho is made with homemade broth, rice noodles, bean sprouts, basil, cilantro, sliced peppers and a lime.
COURTESY V. BISTRO NOODLE & GRILL
FM 1960 BYPASS RD. W.
59
1960
N
19775 Hwy. 59, Humble www.vbistrotexas.com
V. Bistro Vermicelli includes bean sprouts, lettuce, shredded carrots, cucumber, cilantro, green onion, crushed peanuts, sweetened sh sauce and a combination of one egg roll, shrimp and a patron’s choice of pork or chicken.
JOVANNA AGUILAR COMMUNITY IMPACT
Sisters bring taste of home to Humble with V. Bistro Noodle & Grill Sisters Tammy Huynh and Julie Vo opened V. Bistro Noodle & Grill in August 2008, bringing their authentic Vietnamese cuisine to Humble. The backstory Huynh and Vo grew up in the restaurant business with their family-owned restaurant in Vietnam.
“My parents owned their rst noodle pho house in Saigon in the early 1980s, and they always taught and encouraged us to become business owners ourselves,” Huynh said. “We started cooking and learning the business at a very young age.” With their parents’ support, they moved to the U.S. in the late 1980s with the intention of opening their own restaurant. After studying business and accounting, the sisters used their family restaurant experience to open V. Bistro Noodle & Grill with their eldest sister, Derri Huynh, as the chef. On the menu Located in Humble, the fast-service Vietnamese
restaurant specializes in pho and grilled meats made from three generations of family recipes. Menu item favorites include the beef pho, ver- micelli, banh mi and grilled meats, including pork, chicken, beef and shrimp. Milk teas and smoothies with boba, co ee and avored iced teas are also available. Staying local Huynh said she is grateful to the patrons who have remained loyal over the years and ensures “great food and service” to newcomers. “We want to thank the community that supports us,” Huynh said. “Everyone who visits our restaurant will be treated like family.”
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