Today we’d like to introduce you to Naomi Tran.
Hi Naomi, please kick things off for us with an introduction to yourself and your story.
We came to America with hope, memories of home, and the simple, comforting flavors of everyday Vietnamese meals. When Teo and I opened Pho and More — after a year-long delay from the pandemic — we built it through perseverance, working day after day and night after night, trusting that our heart and hard work would be tasted in every bite. The journey hasn’t been easy, but every smile, every returning customer, and every bowl of pho we serve is proof that it’s all been worth it.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It hasn’t been a smooth road, but it’s been meaningful. As a small, family-run restaurant, we’ve had to learn and adapt quickly. After the pandemic, we faced ingredient shortages, price increases, and challenges finding enough staff. We also learned how demanding it is to run a restaurant with a small team, where every absence or shortage means longer hours and more responsibility. Even so, we kept going. We believed that good food and genuine hospitality could carry us through. Every challenge made us stronger, and every satisfied guest reminded us why we do this.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Pho and More serves Vietnamese flavors with our own touch — food that is clean, comforting, and enjoyable for everyday eating. Our dishes are rooted in Vietnamese tradition, but we also adapt thoughtfully with ingredients and styles available to us, so each plate feels familiar yet uniquely ours.
We prepare our pho broth slowly and carefully, offer rice plates, vermicelli bowls, bánh mì, and serve bold Vietnamese coffee brewed through our big phin filter. We prefer to keep food simple, fresh, and honest — not overly heavy, and not overly complicated. Customers often tell us that our meals are warm, flavorful, and something they can enjoy regularly — and to us, that is the highest compliment.
What sets us apart is the feeling behind the food. We don’t rush, we don’t cut corners, and we cook with heart. The most meaningful moment is when a customer returns and says, “This tastes like home,” or brings family back with them — that is the brand we want to grow.
Are there any books, apps, podcasts or blogs that help you do your best?
I learn a lot from books — especially audio books (Fonos – Vietnamese Audiobook and Podcast app). They fit well with my busy schedule, and even 20 minutes of listening while working can give me a new idea or a fresh mindset for the day. I also learn from talking with other business owners. Hearing real stories about what worked, what failed, and how they adapted often teaches me faster than any manual.
And honestly, I learn from my customers too. Positive feedback makes me proud, but negative reviews keep me awake at night. They push us to look closely at our food and service, and instead of feeling discouraged, we use them to grow. Every suggestion, every comment — good or bad — helps us improve. It’s not always easy, but it is valuable, and it reminds us to always listen, learn, and do better.
Pricing:
- We are currently updating our pricing and menu offerings, so instead of listing exact prices, we’d like to share that we aim to remain fair, accessible, and consistent for our customers. We focus on value, quality, and portion satisfaction, rather than being the cheapest or the most expensive.
Contact Info:
- Website: https://phoandmorefw.com
- Instagram: https://www.instagram.com/pho.and.more_friendswood/
- Facebook: https://www.facebook.com/PhoAndMore/
- Yelp: https://www.yelp.com/biz/pho-and-more-friendswood
