The restaurant La Casa del Pho opens in the centre of Palma, on carrer Bisbe Maura, with a proposal for fresh and light Vietnamese cuisine. Its owner, Ahua, aims to create a cultural bridge through gastronomy.
The carrer Bisbe Maura, just a few steps from the Avenidas, has recently welcomed a new venue that promises to transport the people of Palma to the heart of Vietnam. La Casa del Pho is not just a restaurant: it is a window into a culture through its flavours. Its owner, Ahua, describes it as a small bridge between cultures: “Sometimes a table can explain a country better than many words.”
A gastronomic proposal that bets on freshness
Vietnamese cuisine, Ahua explains, is light, fresh and aromatic, with plenty of herbs, vegetables, lime and balanced sauces. Dishes like pho —a rice noodle soup with slowly cooked broth, meat and spices— or bún —rice noodles with vegetables, herbs, meat or chicken, peanuts and lime— are the flagship items on the menu. “It’s a very fresh dish; you can eat it on a hot day and feel satisfied, but not heavy,” he assures.
The venue, small but with careful decoration, aims to offer a simple and close experience. There are no pretensions of haute cuisine, but rather a desire to share the essence of Vietnamese street food. “Mallorca has sun, sea, tourism and neighbourhood life. That’s why I think Vietnamese cuisine fits in very well here, especially in summer,” adds Ahua.
The rise of Asian cuisine in Mallorca
The opening of La Casa del Pho adds to the growing offering of Asian cuisine on the island. While Chinese food was the first to arrive, in recent years, Japanese proposals beyond sushi, such as ramen, have proliferated, as well as Korean and Thai options. However, Vietnamese cuisine has remained a pending subject. “There are still Asian flavours that are not well known enough,” notes Ahua.
For the owner, the goal is to go beyond the commercial: “I think we need to bring a more everyday, more familiar Asia.” Vietnamese cuisine, with its balance and freshness, fits into a Mediterranean context like that of Mallorca, where market produce and outdoor living are part of daily life.
The challenge of maintaining authenticity
One of Ahua's biggest challenges has been achieving the consistency of the aromatic herbs needed for the dishes. “They are part of the soul of the dish: mint, coriander, basil, lime, lemongrass, sprouts, fresh vegetables,” he explains. In an island where the local production of these herbs is not always constant, the restaurant sources from local suppliers and, when necessary, imports to ensure authentic flavour.
Despite the difficulties, Ahua remains optimistic: “Mallorca is an island open to the world, and people are increasingly interested in trying new things.” La Casa del Pho aspires to become a reference point for those wanting to discover Vietnam without leaving Palma.
The restaurant opens from Tuesday to Sunday, for both lunch and dinner, and prices are affordable, with dishes ranging around 12-15 euros. For food lovers, it is an opportunity to explore a cuisine that, as Ahua says, “sits well.”
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