藏在中正區的文青版越南河粉 |The Pho shop hidden in Zhongzheng District

而全越南河粉裡,加油條的吃法會出現在某些北越河粉店,原本應該是怕客人吃不飽,來到台灣反而成了獨家特色。|In the making of Vietnamese rice noodles, adding fried dough is a common way to eat, and will appear in some Northern Vietnam pho shops.
而全越南河粉裡,加油條的吃法會出現在某些北越河粉店,原本應該是怕客人吃不飽,來到台灣反而成了獨家特色。|In the making of Vietnamese rice noodles, adding fried dough is a common way to eat, and will appear in some Northern Vietnam pho shops.

【看英文中國郵報學英文】在南海路與重慶南路口,不常出現在這一區的人,很少知道這家「油条 黃金牛肉粉」已經開一年了。

At the section where Nanhai Road and Chongqing South Road cross, an area where people do not appear often, there is a rarely known shop that sells “fritters with golden beef rice noodle” which has been open for a year.

雖然看名稱會以為是中國資金開的店,不過背後的老闆可是道道地地台灣人,而且還放棄了精算師的高薪,改做餐飲。

 Although the name sounds like it was a store opened by a mainland Chinese, but the boss behind it is a Taiwanese, who gave up his high paying job as an actuary and changed to catering.

「每天在這裡流汗煮河粉我很開心啊!」穿了件吊嘎,在大熱天躲在廚房揮汗如雨的Tony說,「前陣子跟同學們聚餐,大家都已經是公司高層,總經理啊之類的,只有我大轉行,覺得話題愈來愈遠。」

“I am happy to be cooking Pho every day! ” Tony, who wore only a tank top and hid in the kitchen on a hot day, said, “There was a reunion with my classmates a while ago, and everyone was working in a high position at a certain company, such as a CEO. I was the only one who changed my career, and felt like that topic was getting farther.”

Tony多年前在美國南部唸書,回台後的確也從商,進了公司當精算師。

Tony studied in the southern United States many years ago, and after returning to Taiwan, he did business and entered the company as an actuary. 

「可是我想到這條路一眼望去,可以知道未來就是坐在那裡計算數字,發覺這不是我要的人生!」他和太太存了筆小錢,就大膽地開了間紐奧良餐館。

“But I thought about my career for a long time, and thought that in the future, all I’ll do is sit there and calculate numbers. I know that this is not the life I want!” So he and his wife saved a small amount of money and boldly opened a New Orleans restaurant.

六年過去,他經營得有聲有色,紐奧良餐館「NOLA小廚」以聚餐型紐奧良特色菜取勝,已經獨資五家店,另外還開了賣滷味和啤酒的台式居酒屋「渣男」,去年開幕的「油条 黃金牛肉粉」則是他的第三個品牌了。

After six years had passed, he felt that his business has been operating very well. His New Orleans restaurant, “NOLA Kitchen” has won a variety of New Orleans specialties, has owned 5 stores, and has also opened a tabletop izakaya “Slag Man” selling lo-mei and beer. Last year’s “French Sauce Gold Beef Powder” was the third brand that he opened.

越南春捲 | Vietnamese spring rolls
越南春捲 | Vietnamese spring rolls

怎麼想到要賣河粉?「美國留學生的回憶啊!」他直率地說,從紐奧良小廚、渣男到越南河粉,全都是他留學時期的美好記憶,用感情做菜、不靠資金入股賺錢,Tony的真性情,讓他做出來的菜有別於許多連鎖餐廳,更多了些人情味。

How did he know he wanted to sell Pho? “Reminiscences of American students!” He said frankly. From the New Orleans Kitchen, Slag Man to Vietnamese rice noodles, all of them are good memories of his study abroad, making food with emotions, making money without investing in shares, and Tony’s true passion. These memories allow Tony’s food chain restaurants to be special, and made with passion.

而全越南河粉裡,加油條的吃法會出現在某些北越河粉店,原本應該是怕客人吃不飽,來到台灣反而成了獨家特色。

In the making of Vietnamese rice noodles, adding fried dough is a common way to eat, and will appear in some Northern Vietnam pho shops. Originally, they added the fried dough because they were afraid that the guests would not have enough to eat, but when it came to Taiwan, it became an exclusive feature at their shop. 

店裡的設計也用原木質感,讓「吃河粉」這件事不再只能侷促揮汗,而是優雅又文青。|The store design uses wood as its wall, so that eating "pho" will no longer be a sweaty experience, but also an elegant one.
店裡的設計也用原木質感,讓「吃河粉」這件事不再只能侷促揮汗,而是優雅又文青。|The store design uses wood as its wall, so that eating “pho” will no longer be a sweaty experience, but also an elegant one.

Tony每天熬高湯,沒有美式純牛高湯那麼油膩,他把牛油撈起另外裝罐,高湯清甜甘醇。店裡的設計也用原木質感,讓「吃河粉」這件事不再只能侷促揮汗,而是優雅又文青。

Tony simmers the soup base every day, which is not as greasy as American pure beef broth. He preserves the beef oil in another can, allowing the soup to have a fresh and sweet taste. The store design uses wood as its wall, so that eating “pho” will no longer be a sweaty experience, but also an elegant one.