In 1978, Hoa Quan and his family braved a perilous escape from communist Vietnam by boat. The journey was grueling, filled with danger and uncertainty. When they were finally offered a choice to resettle in Canada, France, Australia, or the United States, Hoa chose America without hesitation. Thanks to the sponsorship of a beloved uncle, the United States became a new beginning—one that would eventually bloom into a culinary legacy.

Even during the hardest times, Hoa held onto his greatest passion: cooking pho. He brought with him the treasured recipe he had learned at the famed Pho Hang Than Restaurant in Hanoi. With years of dedication and mastery, he perfected the art of crafting pho broth—a slow-simmered, aromatic soup that captured the heart of his homeland. In 1986, with two loyal friends by his side, Hoa opened Pho Nguyen Hue in Little Saigon, Westminster, California. The small restaurant quickly gained a loyal following, with customers lining up daily to enjoy a bowl of his rich, flavorful pho. Among the many notable guests was former South Vietnamese Prime Minister Nguyễn Cao Kỳ, who visited to taste the pho that everyone was talking about.

As his reputation grew, Hoa shared his culinary secrets with his younger brothers, helping them establish Pho Kim Long in San Jose—now one of the most iconic and long-standing pho restaurants in Northern California. After nearly two decades at Pho Nguyen Hue, Hoa continued his journey by founding Pho Quang Trung alongside his wife. Together, they introduced traditional Northern Vietnamese family-style dishes to Orange County, serving authentic, high-quality cuisine made with heart and heritage. Today, even in his 70s, Hoa remains passionate and hands-on in the kitchen.

Pho Quang Trung has become a culinary landmark, celebrated for its exceptional Pho Ga (free-range chicken) and Pho Bo (beef). What sets their pho apart is the broth—simmered for over 12 hours each day, using marrow-rich bones and now enriched with premium Wagyu beef bones. The result is a broth that’s luxuriously smooth, naturally sweet, and deeply aromatic. Enhanced with healing herbs and spices, every bowl delivers warmth, comfort, and complexity.

In keeping with their passion for culinary excellence, the restaurant now proudly features two new signature dishes:

• Wagyu Phở – made with buttery slices of highly marbled Wagyu beef, layered over their signature bone broth. The beef melts in your mouth, while the broth leaves a rich, lingering sweetness—a divine tasting experience that elevates the traditional bowl of pho.
  
  

• Wagyu Braised Beef & Tendon – slow-cooked to perfection, this dish features fork-tender Wagyu beef and tendon, stewed in a savory, aromatic sauce that showcases the depth and decadence of Wagyu like never before.
  
  

But pho is just the beginning. Pho Quang Trung’s menu is a love letter to Northern Vietnam, offering beloved traditional dishes like Bún Chả Hanoi (grilled pork with dipping sauce and vermicelli), Chả Cá Thăng Long (turmeric-marinated catfish with dill), Bún Riêu Cua, and more. Their Bún Chả, famously enjoyed by former President Obama during his Vietnam visit, has become a standout favorite—served with grilled pork patties, fresh herbs, and noodles, all wrapped in lettuce or enjoyed mixed together.

With over 35 years of experience and generations of family tradition behind every dish, Pho Quang Trung has become a destination for food lovers from all over the world. Visitors from Australia, Germany, France, and Canada consistently praise the restaurant’s commitment to authenticity, quality, and heart.

At Pho Quang Trung, every bowl tells a story—of resilience, family, and the timeless flavors of Vietnam.