Before settling in Illinois, the family behind King Pho spent years living in Vietnam and Thailand. They frequented local markets for bowls of beef pho during that time. Eventually, they took their passion for the rich, savory soup a step further by learning how to make it themselves. They honed their cooking skills over the years, refining their pho recipe and learning to make an array of other authentic entrees and street snacks. When they relocated to America, they brought these recipes with them.

That's a boon for Chicagoans because King Pho's specialty—pho simmered with noodles and fresh herbs—is both richly flavorful and deeply comforting. It can be augmented with proteins such as beef brisket or shrimp, or it can be made vegan and simmered with fresh vegetables in a clay pot. Banh mi sandwiches, kalbi beef ribs, and broken rice are a few of the family's other specialties. Vegans will find a section of the menu dedicated to them, and folks with a sweet tooth will appreciate the broad selection of smoothies and Asian desserts.