The chef has barely had time to draw breath since he opened his small shop selling pho, Vietnam's national dish. He learnt to cook in France, where his family had a Vietnamese restaurant, and chose this small street to recreate the feeling you get when you come across a little ramen shop in Tokyo. He uses US Angus beef and Danish pork and, for the noodles' soup base, slow-cooks beef shank bone for more than 16 hours.