01Most ordered
Beef Phở
$22.50Slow-cooked Northern broth, bean sprouts, onion, sliced flank steak, herbs.
Vietnamese street food
Herbs, char and balance.
Broth on at six in the morning, charcoal from eleven, nothing cooked before you order it. Phở, bún chả and charcoal signatures, ready for pickup in fifteen minutes.
Beef Phở◆No. 1 most ordered
6amBroth on
11amCharcoal from
7 daysOpen a week
20 minPickup ready
$4Flat delivery
10%Off over $30
01 — Best sellers
All 24 dishes →The three they order without looking.
Phở bò
02Charcoal signature
Bún chả
$28.90Belly grilled hard over charcoal, cold vermicelli, dipping sauce, pickled papaya.
03Dinner only
Fire Phoenix
$27Lemongrass, bird’s-eye chilli and kaffir lime, grilled low for 25 minutes.
02 — The markA bowl, a lotus, two chopsticks, a curl of steam. Our logo is really just a description of the kitchen.
Follow the day, 06:00 to close →03 — The kitchen
Nothing here is made in advance.
Viki started with a simple idea: bring the bright, herby, charcoal-kissed flavours of Vietnamese street food to Glenfield — cooked fresh, seasoned with balance, served fast. Broths from scratch, vegetables pickled in-house, everything grilled to order.
01Herbs picked over by hand every morning, papaya pickled before the doors open.
02Lemongrass, chilli and kaffir lime marinades left overnight, grilled only to order.
03Pickup timed to the grill, so nothing waits under a lamp for you.
04 — The handsThe whole day, 06:00 to close →
The woman who taught us the broth.
Viki learned this pot standing on a crate beside her grandmother’s cart in the old quarter of Hanoi — eleven years old, in charge of skimming. She landed in Auckland in 2011 with one suitcase, a stone mortar, and a recipe she still refuses to write down. The broth goes on at six because that is the hour her grandmother lit hers.
“If the broth is wrong, nothing else on the table can fix it. So it goes on first, every day, before the doors.”
HerbsPukekoheCut Tuesday and Friday mornings, in our kitchen by nine, picked over by hand before service.
BonesWaikatoOne butcher, six years. Marrow bones cut to the length the pot needs, never frozen.
CharcoalMānukaLit at eleven and never swapped for gas. It is the smell you meet at the door.
06 — What people say
“The broth actually tastes like someone made it. Fifteen minutes and it was on the counter, still steaming.”
“Bún chả here is the closest thing to Hanoi I have found on the North Shore. The pickled papaya makes it.”
“Ordered the Fire Phoenix on a whim and now we get it every Friday. The skin is unreal.”
Hungry now? Pickup is fifteen minutes away.
Order ahead for pickup at Glenfield Mall. Or flat $4 delivery — 10% comes off anything over $30.