Teneriffe seems like the right place for a generations-old pho recipe. In this neck of the woods, the old and new coexist in harmony. Hundred-year-old warehouses sit shoulder to shoulder with new offices and hip cafes.

Hong Nguyen serves food with deep links to her childhood in Vietnam. The pho recipe is a closely guarded secret, passed down through Hong’s family in Phú Quoc. Its subtly smoky, deep flavours can by enhanced by adding hoisin sauce, fish sauce or Sriracha, or even just a couple of sprigs of basil. The good-quality meat and broth that’s simmered for hours will do the rest.

The main thing for Hong and her husband Angus Sutherland is creating a relaxed atmosphere without compromising on quality. It helps that Phat Pho is BYO, saving you money to splash out on a side or entree such as zesty lime chicken wings or lemongrass- and chili-crusted silken tofu.

The pho may play the lead in this show, but there are plenty more mains to love once you’re ready to branch out. The caramelised pork belly has become a fast favourite among regulars, as has the vegetarian banh mi among non-meat eaters.