Zine Nº 06 — Spring 2026 — Footscray, VIC
Phở Sáu
Trong số này — In this issue
Beef bones go into pot Nº 6 at ten every night. Twelve hours later they’re phở, ladled over fresh rice noodles in Footscray from 10am. This issue follows one pot through one night.
- 03The 12-hour brothScrub through the night in pot Nº 6
- 05Thực đơn — MenuPhở, bún bò Huế, rolls & iced coffee
- 07Cách ăn phở — How to eat itHerbs, lime, and where the sauce goes
- 09Ghé quán — VisitHours, tables for six, finding us
Wed–Mon, from 10am
Closed Tuesdays. Walk-ins for up to five; six or more, send a group request.
Centrefold · pp. 03–04
The 12-hour broth
Every bowl starts the night before. Drag through the night below and watch pot Nº 6 darken, simmer down and steam up again.
03Stage 01 / 06 · 10:00pm – 10:45pm
Chần xương
Blanch the bones
Beef marrow and knuckle bones go into a hard boil for ten minutes, then out into the sink for a scrub. It looks wasteful. It’s the reason the broth ends up clear, not grey.
- Xương ống marrow bones
- Xương bò knuckle bones
Bowls up — doors open at 10am.
Tip: focus the timeline and use ← → for 15 minutes, Page Up / Page Down for an hour, Home / End for the ends.
pp. 07–08
Cách ăn phởHow to eat phở · the herb plate
- Húng quế · Thai basil. Tear the leaves in over the bowl.
- Ngò gai · Sawtooth coriander. Louder than coriander; start with one leaf.
- Giá · Bean sprouts. Raw for crunch, or push them under to soften.
- Chanh · Lime. One wedge, taste, then decide on the second.
- Ớt · Bird’s-eye chilli. Properly hot; two slices is a fine start.
The cook’s five rulesPinned above the pass
Broth first
Before herbs, before sauce: one spoonful of the broth on its own. Twelve hours went into it.
Tear, don’t pile
Add herbs a few at a time so they stay bright instead of stewing on top.
Sauce on the side
Hoisin and chilli sauce go in the little dish, for dipping the beef — not into the bowl.
Chopsticks and spoon
One in each hand. Lift noodles onto the spoon, add a little broth, then eat.
Slurp
Encouraged, honestly. Hot noodles need the air.
Why “Sáu”?
Sáu is Vietnamese for six. Six stockpots live on our back stove, lit an hour apart, so one is always reaching hour twelve. This issue follows pot Nº 6.
pp. 09–10
Ghé quánVisit · hours & groups
| Mon | 10am – 9pm |
|---|---|
| Tue | Closed · nghỉ |
| Wed | 10am – 9pm |
| Thu | 10am – 9pm |
| Fri | 10am – 10pm |
| Sat | 9am – 10pm |
| Sun | 9am – 9pm |
Where
Footscray, VIC — a short walk from the station. Look for the pink door and the steam.
Talk to us
Back cover
Phở Sáu
Next issue · Nº 07Bún bò Huế and the lemongrass pot. Out in summer.
Zine Nº 06, spring 2026. Printed in two inks — fluoro pink and medium blue — where they overlap, navy. Set in Be Vietnam Pro and Space Mono. Take one home; it’s free.
Concept demo. This kitchen is fictional and every price is a sample.
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