First Look: Build the Pho in Ohio City, Opening in April

Build the Pho, Ohio City As the name suggests, Build the Pho, opening any day now on West 25th, is a build-your-own-bowl-style concept, with diners having numerous options with respect to noodles, broth and meats. Owner Eric Weng says that customers prefer the customization model over having to select from a short roster of predesigned bowls. The broths – beef or vegan – are made in the restaurant each day. Noodle options include rice, wide rice, egg and vermicelli. Diners can add any combination of proteins – including double or triple portions – from a list that includes rare beef, beef brisket, meatballs, beef tendon, beef tripe, sliced chicken, shrimp and tofu. Weng says that a spicy version of the beef broth likely will be added to the menu down the road. In addition to the noodle soups, the restaurant serves rice and vermicelli noodle bowls topped with various meats and starters like spring rolls, summer rolls and mango shrimp salads. The owner says that soup dumplings and pork steamed buns will be a new addition limited to the Ohio City location. Credit: Douglas Trattner

When Build the Pho (2084 W. 25th St.) opens in Ohio City next month, it will be the neighborhood’s first restaurant dedicated to the famous Vietnamese beef noodle soup. Set in the former Campbell’s Sweets space, the meticulously designed restaurant joins the first Build the Pho, which opened at Uptown in University Circle in June of 2022. Location number three is on pace to open at Great Northern Mall in North Olmsted later this spring.

As the name suggests, Build the Pho is a build-your-own-bowl-style concept, with diners having numerous options with respect to noodles, broth and meats. Owner Eric Weng says that customers prefer the customization model over having to select from a short roster of predesigned bowls.

“People like the way we do things because we let them order what they want,” he says. “Nobody wants a Happy Meal.”

The broths – beef or vegan – are made in the restaurant each day. Noodle options include rice, wide rice, egg and vermicelli. Diners can add any combination of proteins – including double or triple portions – from a list that includes rare beef, beef brisket, meatballs, beef tendon, beef tripe, sliced chicken, shrimp and tofu. Weng says that a spicy version of the beef broth likely will be added to the menu down the road.

In addition to the noodle soups, the restaurant serves rice and vermicelli noodle bowls topped with various meats and starters like spring rolls, summer rolls and mango shrimp salads. The owner says that soup dumplings and pork steamed buns will be a new addition limited to the Ohio City location.

At the Uptown location, diners are encouraged to place their orders through an efficient QR code-based ordering system. In Ohio City, the focus will shift to more of a full-service model (although the QR codes will still be available).

As he and his partners did with the Korean BBQ and hot pot experience at One Pot in Cleveland Heights, Weng seeks to elevate the pho-eating experience. The dining room seats about 85 people at blond wood tables and spacious booths and banquettes.

Weng says that future Build the Pho locations are all but guaranteed – however the owners are in no rush.

“We want our brand to go big,” Weng says. “Either we do it the best way possible or we don’t do it.”