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Address and Contact Information
Address: 7958 W Belmont Ave, Chicago, IL 60634
Phone: (773) 417-7645
Website: https://www.toasttab.com/pho1brewing
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Pho No.1 Brewing Co. | Chicago IL – Facebook
Pho No.1 Brewing Co., Chicago. 435 likes · 46 were here. Craft Beers, Noodle bar and vietnamese quick food.
Pho No.1 Brewing Co. Delivery Menu | 7958 W Belmont Ave Chicago
Order delivery or pickup from Pho No.1 Brewing Co. in Chicago! View Pho No.1 Brewing Co.’s March 2026 deals and menus. Support your local restaurants with …
Pho No.1 Brewing Co. 7958 W Belmont Ave – Order Online
Order online from 7958 W Belmont Ave, including Pho 1 Brewing Appetizers, Phở : Beef Noodle Soups, Vermicelli Noodle Salad. Get the best prices and service …
Reviews
Berto R
Pick up order. Great place! Fantastic broth. Had beef n tendon pho. It was fabulous!!!! Good price. Didn’t have to go to city for pho. Also, the tofu n rice with veggies also very good. Thank you for a great food pleasure.
… moreloosiefer
Great broth and portion was fair for its price. I ordered #22 with the assortment of meats and it was delicious. The atmosphere was clean and the background music was pleasant as well. I arrived at around 5:30 PM on a Tuesday and I was immediately seated. The waiter did an exceptional job in checking in on me and overall, if you’re craving a bowl of pho, this would be a good place to try.
… moreKarebear
I ordered the food through delivery on Uber Eats. They included really spicy jalapeño peppers which I loved. I wished they’d include more tripe though or even have a build your own option. I picked the combination. I would absolutely come back. Thanks for an amazing first experience.
… moreAndrew Hebert
I went here not expecting the beer to be great, and it was amazing. I had the rice lager and barrel-aged stout. These were as good as any top rated brewery I’ve been to. The pho and curry dish we had were phenomenal as well. This is a hidden gem.
… moreChyLow.50
It was the January of the unrelenting freeze in River Grove, when the wind off the lake came slashing through the streets like the breath of a dragon roused from the deep vaults beneath the city, and the snow lay in drifts against the curbs on Belmont Avenue as though the very ground had sworn fealty to winter’s throne. The Outback groaned over the ice-rutted pavement, heater laboring against the cold that crept through every seam, and I—hollowed by the day’s labors—drove east with the promise of warmth pulling me forward like a beacon in the gray dusk. Pho No.1 Brewing Co. stood there on the corner, bright green against the monochrome world, a small fortress of steam and spice where the ordinary rules of Chicago winter seemed to bend.
I stepped inside, the door sighing shut behind me, and the air wrapped around me thick with the scent of star anise, charred onion, and slow-simmered bone broth that had bubbled for two full days in the back, as though the cooks had summoned the very essence of endurance from the marrow of the earth. The bowl arrived steaming, a cauldron deep enough to drown a hobbit’s doubts, the broth dark and rich as the waters of the Anduin after a long rain, flecked with scallions and cilantro that floated like green banners on a battlefield. The beef—filet mignon sliced thin as parchment, rib eye marbled with quiet promise, short rib falling from the bone—sank into the liquid heat and surrendered without protest. Noodles coiled beneath like the roots of an ancient tree, springy and obedient, and with every spoonful the cold that had lodged in my bones since morning began its slow, grudging retreat.
It was hearty, yes—more than hearty; it was defiant. The broth carried the weight of winter itself and turned it into warmth, the spices rising gentle yet insistent, star anise and cinnamon whispering of distant southern lands while the chili oil offered just enough fire to remind a man he was still alive. I sat there in the bright, unpretentious room—walls lined with the quiet gleam of brewing tanks, the hum of conversation low and companionable—and felt the meal do its work: shoulders loosening, fingers thawing, the ache of the day dissolving into something almost like peace. This was no thin, apologetic soup for timid palates; this was pho forged in the smithy of necessity, a bowl raised against the long northern night, the fellowship a weary traveler hungers for when the wind howls and the miles stretch dark behind.
I have not yet ventured into the rest of the menu—the grilled beef skewers that promise the char of open flame, the roasted quail slick with butter or chili oil, the clay pot clams that must sing with lemongrass and fish sauce—nor have I tasted the brews that Son Ton conjures in those gleaming tanks: the pandan-green lager, the imperial coffee stout that mimics Vietnamese cà phê sữa đá, the experimental stout laced with pho spices that must taste like a winter march through the Dead Marshes turned triumphant. Those remain quests for another night, another frost, when the cold returns and the body demands more than broth alone.
But the pho—ah, the pho—stands as covenant between cook and cold, a steaming shield against the siege of Chicago’s winter, the steadfast companion that lets a man endure when the wind would have him yield. Very good and hearty? Nay, it is more than that; it is obdurate, life-affirming, the kind of meal that makes one believe the thaw will come again.
Ten stars out of five, though the heavens are sparing with such reckonings. I would sup it at the gates of Mordor itself and fear no frost on the long ride back to River Grove.
(Already planning the return, swifter than Gimli could bellow “Nobody tosses a dwarf!”—and the winter has not dared bite so deep since.)
♂️❄️ ️
… moreI stepped inside, the door sighing shut behind me, and the air wrapped around me thick with the scent of star anise, charred onion, and slow-simmered bone broth that had bubbled for two full days in the back, as though the cooks had summoned the very essence of endurance from the marrow of the earth. The bowl arrived steaming, a cauldron deep enough to drown a hobbit’s doubts, the broth dark and rich as the waters of the Anduin after a long rain, flecked with scallions and cilantro that floated like green banners on a battlefield. The beef—filet mignon sliced thin as parchment, rib eye marbled with quiet promise, short rib falling from the bone—sank into the liquid heat and surrendered without protest. Noodles coiled beneath like the roots of an ancient tree, springy and obedient, and with every spoonful the cold that had lodged in my bones since morning began its slow, grudging retreat.
It was hearty, yes—more than hearty; it was defiant. The broth carried the weight of winter itself and turned it into warmth, the spices rising gentle yet insistent, star anise and cinnamon whispering of distant southern lands while the chili oil offered just enough fire to remind a man he was still alive. I sat there in the bright, unpretentious room—walls lined with the quiet gleam of brewing tanks, the hum of conversation low and companionable—and felt the meal do its work: shoulders loosening, fingers thawing, the ache of the day dissolving into something almost like peace. This was no thin, apologetic soup for timid palates; this was pho forged in the smithy of necessity, a bowl raised against the long northern night, the fellowship a weary traveler hungers for when the wind howls and the miles stretch dark behind.
I have not yet ventured into the rest of the menu—the grilled beef skewers that promise the char of open flame, the roasted quail slick with butter or chili oil, the clay pot clams that must sing with lemongrass and fish sauce—nor have I tasted the brews that Son Ton conjures in those gleaming tanks: the pandan-green lager, the imperial coffee stout that mimics Vietnamese cà phê sữa đá, the experimental stout laced with pho spices that must taste like a winter march through the Dead Marshes turned triumphant. Those remain quests for another night, another frost, when the cold returns and the body demands more than broth alone.
But the pho—ah, the pho—stands as covenant between cook and cold, a steaming shield against the siege of Chicago’s winter, the steadfast companion that lets a man endure when the wind would have him yield. Very good and hearty? Nay, it is more than that; it is obdurate, life-affirming, the kind of meal that makes one believe the thaw will come again.
Ten stars out of five, though the heavens are sparing with such reckonings. I would sup it at the gates of Mordor itself and fear no frost on the long ride back to River Grove.
(Already planning the return, swifter than Gimli could bellow “Nobody tosses a dwarf!”—and the winter has not dared bite so deep since.)
♂️❄️ ️
Shelley Woo
Love this place, this is our usual spot for the past year especially during the winter. Their broth is the best and portions are large. Always hits the spot for that pho craving. Their fresh spring rolls are so good with the peanut/hoisin sauce. Cannot recommend this place enough!
… moreMinh Phung
I read the Google reviews of this place and I was really looking forward to trying some authentic Vietnamese food. I do have to say that the Vietnamese food here is authentic, however, the food quality I think is subpar. I ordered the Pho beef noodle soup, and I couldn’t believe the huge amount of rice noodle that came with my Pho. It was too much. Had I known that, I would’ve asked for “light or easy” rice noodles. The Pho broth tasted wonderful, authentic, and flavorful.
The dining area is aestheticly nice with bright lights that give a more modern vibe to it.
I was surprised to see that Pho No.1 Brewing Co doesn’t serve banh mi sandwiches on their menu. Banh mi sandwiches is a staple and a well known Vietnamese cuisine that many Vietnamese restaurant serve it. But I guess Pho No.1 Brewing makes up for that with other cuisine on their menu.
… moreThe dining area is aestheticly nice with bright lights that give a more modern vibe to it.
I was surprised to see that Pho No.1 Brewing Co doesn’t serve banh mi sandwiches on their menu. Banh mi sandwiches is a staple and a well known Vietnamese cuisine that many Vietnamese restaurant serve it. But I guess Pho No.1 Brewing makes up for that with other cuisine on their menu.
Christine Cameron
Imagine driving 45 minutes to an hour to Argyle for pho every weekend…
Now imagine NOT driving that far for top-notch Pho / Vietnamese ever again.
Pho No 1 Brewing Co is authentic and delicious. The restaurant is incredibly clean, serves pho with elevated meat options (aged NY beef!!) that rivals any pho shop in America, and best yet, they’re not stingy portion sizes. I also noticed they’re opening an outdoor patio
So so good, thank you for coming to the western suburbs!!
… moreNow imagine NOT driving that far for top-notch Pho / Vietnamese ever again.
Pho No 1 Brewing Co is authentic and delicious. The restaurant is incredibly clean, serves pho with elevated meat options (aged NY beef!!) that rivals any pho shop in America, and best yet, they’re not stingy portion sizes. I also noticed they’re opening an outdoor patio
So so good, thank you for coming to the western suburbs!!
sweetUNCONTROL19
Such an awesome atmosphere. Ordered the Rice IPA and Shrimp Spring Rolls to start. Unfortunately, they no longer had the Oxtail Pho, so I had the #21e – Short-Rib Beef Noodle Soup. It was fantastic.
… moreT C.
I went there with my fiancé last Sunday and the food was really good. I had the special combination beef pho and my fiancé had the beef and flank pho. We also ordered the caramelized fish sauce wings. For the price, you get a pretty decent size bowl of pho. It may look like it wouldn’t fill you up but my fiancé and I couldn’t finish the soup and he usually finishes everything and then some. The price of the wings on the other hand is a bit pricey. You get 6 pieces with rice and some pickled carrots and cabbage. The flavor choices are interesting and I wanted to try the caramelized fish sauce wings because I love savory things and it was delicious. The waitress was attentive and respectfully had her mask up whenever she came over to check on us.
I live walking distance from this place and been in the neighborhood long enough to see a few bars and a soda fountain shop come and go at this location. This place is a nice change and I hope it sticks around. We will definitely go back to try other items on the menu and when their craft beers are ready.
… moreI live walking distance from this place and been in the neighborhood long enough to see a few bars and a soda fountain shop come and go at this location. This place is a nice change and I hope it sticks around. We will definitely go back to try other items on the menu and when their craft beers are ready.