A Bowl to Remember: My Pho Adventure at Stone Pho

The past few days have ushered in a warmth that signals the arrival of spring. The sun shines brightly, casting its golden rays and coaxing the birds to chirp with excitement as winter fades away. In this spirit of renewal, I decided to make one last culinary stop for a comforting bowl of pho.

I know, I know! I just had pho not too long ago! Why on earth do I need to indulge again?

Well, apart from my undeniable love for pho—I could eat it year-round—I was craving that familiar comfort after a brief bout of food poisoning. Yes, pho is my ultimate comfort food.

Phở is a delightful and fragrant noodle soup celebrated for its rich bone broth, tender rice noodles, fresh herbs, and an array of delectable meats. The broth strikes a perfect balance between richness and lightness, infused with a harmonious blend of spices and a touch of sweetness.

Instead of hitting up one of the familiar pho spots in my area, I decided to venture to Stone Pho in Roseville. 

Though this location has only been open for three months, the original Stone Pho debuted on July 15, 2021, in Blaine, MN. Its creative concept of serving steaming pho in stone pots generated quite a buzz in the Asian community. Plus, they elevate authentic Vietnamese cuisine by using premium cuts like ribeye steak, filet mignon, and even lobster.

I’ll admit, when I first heard about this stone pot concept back in 2021, I was intrigued. But somehow, I never found the time to check it out. Maybe it was destiny, giving me this moment to experience it without bias.

Stone Pho in Roseville is conveniently located, making it easy to find, with plenty of parking available. I do have to confess, though, that I entered the parking lot the wrong way. But hey, I made it work!

I arrived just after 5 PM, perfectly timing my visit to beat the dinner rush! Once seated and handed the menu, I was taken aback by the sheer number of choices. I hadn’t realized I’d need a decision-making strategy! The menu boasted a variety of appetizers, noodle dishes, rice plates, salads, and sandwiches. There was even a separate drink and dessert menu, but I opted out of those, wanting to focus solely on something savory.

Initially, I was set on trying the stone pot pho with oxtail. However, I quickly realized I didn’t want to risk burning my mouth on the scalding hot broth. If you guessed that I ended up ordering the special pho (pho dac biet) with oxtail, you’d be wrong.

In the end, logic triumphed over my cravings. Since it was my first time at Stone Pho, I figured it was best to start with the classic bowl of pho to gauge their base flavor. That way, I wouldn’t be left disappointed. Logic Peach was indeed on point.

I settled on the Special Pho, which is essentially the Pho Dac Biet, and added an order of fresh spring rolls. If you’re wondering about the fried egg rolls, I passed on those. The menu stated they came with four rolls, but I was unsure if they were mini or regular-sized. I didn’t want to gamble, so I played it safe with the fresh spring rolls.

When they arrived, I was greeted with two rolls cut in half, beautifully plated, and accompanied by peanut sauce for $7. The spring rolls were stuffed with shrimp, slices of pork, vermicelli noodles, and crisp lettuce. They were good, but the rice paper required a bit of effort to chew. The rice paper felt thicker than usual, especially where it overlapped, making it a workout for my jaws by the time I was finished. Nevertheless, they earned a solid 4 out of 5 peaches in my book.

Now, onto the pièce de résistance: my bowl of Pho Dac Biet. When it arrived, it was enormous—seriously, I think my entire head could fit in that bowl!

This generous serving featured rice noodle soup, ribeye slices, brisket, tripe, tendon, and meatballs for $16. I was tempted to add extra noodles for an additional $3, but thankfully, I showed some restraint.

At first glance, the bowl was inviting, adorned with green onions and onion slices, all swimming in a clear, aromatic broth. The aroma wafted up, beckoning me to dig in. I had just polished off a quarter of my spring rolls and was practically salivating at the thought of that first sip.

However, my first taste was a bit unexpected. It didn’t quite hit the mark as I had hoped. I suspected my taste buds might still be confused from the spring rolls, so I took a refreshing gulp of water to reset my palate before trying again.

Sip. Blink. Sip. Blink. Sip. Blink. 

What was going on here? 

Umami—but not quite. Savory—yet somehow lacking. Sweet—but not really sweet. 

It felt like waking up on Christmas morning, eagerly unwrapping the gifts you had wished for, only to find a disappointing version of what you expected. Imagine hoping for a superhero doll, only to receive the sidekick instead!

I was determined to rescue the broth, or I wouldn’t be able to finish it. Scanning the table for condiments, I spotted chili oil, sriracha, hoisin sauce, pink salt, and black pepper—but alas, no fish sauce. I decided to experiment, adding each condiment one by one. Slowly, the broth began to come alive! A sprinkle of salt enhanced the savory notes, and the umami flavor blossomed. Finally, I was able to enjoy my bowl of pho for the rest of the meal.

The generous slices of ribeye and brisket were satisfying. As for the tripe, if you know me, you understand my love for it. I wished there had been a bit more for texture, but the pieces were just as I expected. However, I was pleasantly surprised by the sizable pieces of tendon, which were wonderfully tender and chewy.

In conclusion, my experience with the Special Pho at Stone Pho was largely positive. While the pho broth fell short of expectations, it was easily redeemable. I would rate the Special Pho, Pho Dac Biet, a 3.5 out of 5 peaches.

Reflecting on my visit to Stone Pho, it became clear that it was more than just a meal; it reminded me of the beauty and joy found in exploration and the importance of trying new experiences. Each bowl of pho carries stories from countless chefs who have perfected their craft, and my experience allowed me to connect with that rich culinary tradition.

As I left the restaurant, I found myself contemplating the diverse journey of flavors and the unforeseen twists life often presents us. Just like my bowl of pho, experiences can be complex, sometimes requiring a little adjustment to fully appreciate their depth.

As we embrace the arrival of spring, let’s seize the opportunity to discover more—be it a new dish, a different restaurant, or even a fresh perspective on life. May we approach each day with an open heart and an adventurous spirit, ready to savor whatever comes our way.

Peach out!