Tran and Dang developed their own phở noodle recipe, including homemade broth made with onions, shallots, ginger, garlic and beef bones and noodles made in-house.
Customers can build their own pho, with a choice of broth, including a vegetarian broth, and proteins such as steak, tendon, tofu and squid.
The couple also collaborated with a local French bakery on the recipe for their banh mi bread batter, and make Vietnamese ham in their kitchen.
Besides pho and banh mi, the menu, which makes use of locally-sourced ingredients as much as possible, includes a variety of bun, com, salads, soups and appetizers including Hue-style meatballs, crispy tamarind prawn and grilled beef in betel leaf. There are also several vegetarian dishes and desserts.
Beverages include Vietnamese iced coffee and a selection on milk teas and smoothies.
The 4,600 square-foot restaurant includes an outdoor patio and a 2,500 square-foot test kitchen. The space will feature murals depicting Vietnam.
Vietvana will be open 11 a.m.-midnight Monday-Saturday and 11 a.m.-11 p.m. Sunday.
2831 E. College Ave., Avondale Estates. 404-963-2757, vietvana.com/
Scroll down to see the full menu for Vietvana:
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