Authentic Flavors and Vibrant Culture at Pho Van Vietnamese Restaurant

by

Located in Easton, Pho Van Vietnamese Restaurant showcases traditional Vietnamese cuisine—from comforting bowls of noodle soup to flavorful stir-fried dishes—in a warm, welcoming atmosphere. Opened in 2018, the restaurant not only brings the flavors of Vietnam to Maryland, but it also serves as a cultural hub.  

“Pho Van is more than a business,” says Gary Thanh Nguyen, CEO and founder of Pho Van Vietnamese Restaurant. “It’s a gathering place for families, friends, and the local Vietnamese community that preserves language and customs and offers a sense of belonging. Dining at Pho Van is not just about delicious food; it’s about nostalgia and connection, bridging the gap between overseas Vietnamese and international friends who love Vietnamese culture.” 

To learn more, we recently talked to Gary. 

What inspired you to open Pho Van Vietnamese Restaurant? As a Vietnamese person living abroad, I value my cultural heritage. In the United States, I’ve seen a growing love for Vietnamese cuisine, especially pho. I have fond childhood memories of waking up to the aroma of pho simmering in my mother’s kitchen—the sweetness of carefully simmered bone broth and the warm blend of traditional spices. Pho isn’t just a humble Vietnamese noodle soup; it embodies culinary wisdom and deep cultural roots. 

After researching the local market, I saw that Easton—with its growing Vietnamese population and an open-minded local community eager to try new foods—was ready for a restaurant that offered authentic Vietnamese pho. Opening Pho Van was a heartfelt way for me to share my culture, connect with the community, and recreate cherished moments to pass on to others. 

You’re originally from Vietnam. Tell us about your background in the restaurant business. Before coming to the United States, I was the founder of a furniture manufacturing company in Vietnam. Although I had no prior experience in the food industry, I’ve always had a passion for business development, leadership, and building successful teams. Mr. Cuong Tran, a close high school friend and an expert in Vietnamese cuisine, helped me establish the restaurant, craft the menu, and train the kitchen staff to create authentic dishes. 

I was also fortunate that my wife, Mrs. Van Nguyen, who is currently the general manager of the restaurant, has a natural talent for cooking and quickly mastered traditional Vietnamese techniques. Opening Pho Van has given me the opportunity to immerse myself in the world of food—not only learning the business side but also developing a deep appreciation for culinary culture. It sparked a new passion in me: studying flavors, refining recipes, and paying close attention to every detail to ensure that each dish brings joy to our customers. 

What are some of your best-selling dishes? Some of our most popular and best-selling dishes include pho, fried crispy eggrolls, fresh spring rolls, vermicelli bowls, stir-fried dishes, and our spicy dishes, such as bowls, Vietnamese sub, and crispy crepe.  

What ingredients create authentic flavors in your dishes? Vietnamese cuisine is renowned for its delicate balance of natural spices and seasonings, which come together to create bold and harmonious flavors. Some of the essential ingredients that bring soul to Vietnamese dishes include basic seasonings such as fish sauce, salt, pepper, sugar, seasoning powder, coconut water, and lime; aromatic ingredients like garlic, onion, ginger, turmeric, chili, and five-spice powder; fragrant spices including star anise, and cinnamon; and fresh herbs like scallions, cilantro, Vietnamese basil, mint, Vietnamese coriander. 

However, what truly matters is how you marinate and balance these ingredients. Each dish requires a unique blend of spices, and marination time is key. Some need a quick soak to maintain freshness, while others benefit from a longer time to absorb all the flavors thoroughly. 

Attention to detail in seasoning and the artful balance of sour, spicy, salty, sweet, and savory define the rich, unforgettable taste of Vietnamese cuisine. This is what I strive to preserve in every dish served at my restaurant. 

Describe the dining experience at Pho Van. Stepping into Pho Van feels like entering a cozy corner of Vietnam. Each dish tells a cultural story—whether it’s a steaming bowl of aromatic pho, fresh spring rolls, flavorful fried rice, a crispy crepe, or a spicy bowl. Ingredients are carefully selected, with many imported directly from Vietnam to preserve the original taste. The seasoning is subtle, yet refined, enhancing the signature depth of Vietnamese cuisine. And the friendly, professional service enhances the feeling of being welcomed into a Vietnamese home. 

Fried Rice with Grilled Shrimp 

Serves 2–3 

Ingredients

For the grilled shrimp: 

  • Shrimp (peeled): 1lb (about 21–25 pieces) 
  • Minced garlic: 1 tablespoon 
  • Minced shallot: 1 tablespoon 
  • Oyster sauce: 1/2 tablespoon 
  • Fish sauce: 1/2 teaspoon 
  • Sugar: 1 teaspoon 
  • Salt: 1 teaspoon 
  • Ground pepper, chili powder (optional): to taste 
  • Cooking oil: 1 tablespoon 

For the fried rice: 

  • Cold cooked rice (preferably left overnight): 3 full bowls 
  • Eggs: 2 
  • Carrot: 1/2 (diced) 
  • Peas or corn kernels: 1/2 cup 
  • Green onion: a few stalks (chopped) 
  • Minced shallot: 1 tablespoon 
  • Minced garlic: 1 teaspoon 
  • Soy sauce: 1 tablespoon 
  • Fish sauce: 1 teaspoon 
  • Sugar: 1/2 teaspoon 
  • Ground pepper: to taste 
  • Cooking oil: 2 tablespoons 

Instructions 

Step 1: Marinate and grill the shrimp. Clean shrimp, trim antennae, and peel as desired. Devein by slitting along the back. Marinate shrimp with garlic, shallot, oyster sauce, fish sauce, honey, pepper, and oil for 20–30 minutes. Grill shrimp on charcoal, in an air fryer (at 355F for 8–10 minutes), or in a pan until golden and fragrant. Step 2: Make the fried rice. Beat the eggs, cook them lightly in a pan, scramble, and set aside. In the same pan, heat oil, sauté garlic and shallot until fragrant. Add carrots and peas, stir fry briefly, then add cold rice. Stir well to separate the grains. Season with soy sauce, fish sauce, sugar, and pepper. Add the scrambled eggs and green onion, mix well, then turn off the heat. Step 3: Serve and enjoy. Plate the fried rice, arrange grilled shrimp on top or alongside. Garnish with fried shallots, freshly ground pepper, and serve with pickled vegetables, cucumber slices, or sweet fish sauce on the side for extra flavor. Special thanks to Gary Thanh Nguyen, Mrs. Van Nguyen, and Mr. Cuong Tran. 

Pho Van Vietnamese Restaurant | 219 Marlboro Avenue, Suite 44, Easton • 410-443-0206 • phovanrestauranteaston.com