Spokane Valley, WA – Thuy Pham, inspired by cherished memories of celebratory hot pot meals from her childhood in Vietnam, has brought this traditional dining experience to Spokane Valley with the opening of Hot Pot and Pho last December. Located in the former Peking Palace site, the restaurant serves as a hub for locals eager to embrace Vietnamese culinary traditions.
Pham’s childhood hot pot gatherings were marked by simmering broths, an array of meats, noodles, and vegetables, and the joyous atmosphere of family conversation. “It was a special tradition,” Pham reminisces.
Partnering with general manager Brian Naccarato, Pham has transformed the dining experience at Hot Pot and Pho. Naccarato, drawn to Pham’s vision and culinary expertise, lent his support during the restaurant’s inception, captivated by Pham’s journey from Vietnam to becoming a successful restaurateur in the Pacific Northwest.
The restaurant’s ambiance reflects a fusion of Vietnamese culture and contemporary aesthetics. Gone are the ornate chandeliers of the former Peking Palace, replaced with modern lighting and hues of muted grays. Adorning the walls are family photos from Pham’s homeland, exuding warmth and nostalgia. Traditional Vietnamese floral arrangements, meticulously crafted by Naccarato’s aunt Sharon Kyle, add a touch of authenticity.
Central to the dining experience are the ten hot pot tables, each equipped with inset heated basins for the broth. Options abound, with tables featuring one large pot or four smaller ones, all heated on induction surfaces. The interactive dining experience allows patrons to select from a variety of broths and proteins, from clear broth to spicy or hot and sour, accompanied by an assortment of fresh vegetables and noodles.
Pho, a Vietnamese staple, also takes center stage on the menu. Made with high-quality ingredients, including prime rib beef, Pham’s rendition of pho has earned a dedicated following. Additionally, the restaurant prides itself on crafting almost everything in-house, from the peanut sauce to the barbecued pork.
A unique feature of Hot Pot and Pho is the presence of “Brian,” a robot server named after Naccarato. Brian delivers trays of food to diners, adding a playful touch to the dining experience, particularly appreciated by younger patrons.
Looking ahead, Pham plans to expand the menu to include Vietnamese favorites like Bahn Mi and fried rice, with the promise of innovative additions such as filet mignon fried rice.
Excitement abounds as the restaurant prepares to launch its revamped lounge, complete with live music and karaoke. The enthusiastic response from the community, evident in the long lines forming outside the restaurant, is a testament to Pham and Naccarato’s dedication to providing a unique and memorable dining experience.
Ultimately, Hot Pot and Pho isn’t just about the food—it’s about fostering connections and creating lasting memories. As Naccarato reflects, “It’s the first time he could get his kids off their phones,” a sentiment that resonates with Pham, who finds joy in knowing that her culinary creations bring happiness to her patrons.
