Our classic phở has been on the menu since day one. It starts with a deeply-flavoured broth of marrow bones, cinnamon and star anise, slowly simmered for 24 hours. Next, we add fresh ingredients such as flank steak, chicken thigh or king prawns, and serve each bowl with fresh herbs such as saw-tooth coriander and Thai basil. Have yours Hanoi-style by adding a little hoisin, or keep it simple as they do in the north with a splash of Cây Tre’s very own Cậu Vinh chilli sauce — it’s up to you.

We use the finest produce we can get our hands on, from flavourful Hereford sirloin to corn-fed, free-range chicken. Our seasonal British vegetables are supplied by Borough Market’s Paul Wheeler, while fragrant herbs are grown on farms in Vietnam, picked fresh and delivered to our kitchens in as short a time as possible. Vietnamese cooking is all about the careful balancing of flavours, and we allow the exceptional quality of our ingredients to shine through in each and every dish.