Pho is traditionally a dish of rice noodles served in a bowl of rich, clear broth made from beef or chicken, along with aromatics such as cinnamon and anise. No one pho is alike, and each cook typically serves their own recipe.

Pho is in the Inception stage. It’s expected to continue moving through the Menu Adoption Cycle as innovative chefs and even fast-casual restaurants take inspiration from independent restaurants.

Sunda in Chicago puts a haute-cuisine spin on pho by incorporating richly marbled slices of domestic wagyu beef, bison short rib and bone marrow into the dish, priced at $22. While the pho is not currently on the menu, it will appear again in the fall.