Most know Copperhead Grille for the wings, burgers and fried mozzarella (their most popular appetizer, which is hand-sliced and hand-breaded)—all the menu offerings expected at a sports bar. But the ultimate, albeit most surprising, must-try is Copperhead's Vietnamese Pho Bowl.
According to Executive Chef/Co-Owner Michael Dontas, it all began five years ago, when he and his wife developed an obsession with pho. Regularly venturing out around the Valley for it with Dontas's business partner and his wife, the foursome began toying around with the idea of making their own at Copperhead. When one of their staff members caught wind of it, she told them about her mom's recipe, and how it'd blow anything they tasted out of the water.
But they got more than the coveted family recipe. Phuong Nguyen, the staff member's mom, left her job at another Valley restaurant to join
Copperhead's team as production chef, overseeing the preparation of all soups, sauces and dips leaving the kitchen. Dontas says the team warmly refers to Nguyen as “Momma Thai,” and the pho, he says, is a labor of love.
Dontas's favorite variation of the pho is with the pit beef (he's known to take a sliver or two of the thinly shaved, medium-rare meat off of the kitchen counter from time to time), but patrons can also choose poached shrimp or grilled chicken. Made with rice noodles, the dish is gluten- and dairy-free.
And, like the rest of the menu, the dish is made and served exactly the same at both Copperhead locations, with roasted daikon radish, fresh cilantro, onion and basil. Served on the side, customers can add sriracha, hoisin (like Vietnamese ketchup or barbecue sauce, says Dontas) or lime to their bowls.
5737 Rte. 378, Bethlehem | 610.282.4600
1731 Airport Rd., Allentown | 610.403.4600 | copperheadgrille.com
