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  • Pho was good - I was satisfied but wasn't the best or worse that I ever had. The soup had a good amount of MSG (it's hat slightly sweet tingly sensation on the tongue followed by bloating). It wasn't heavily used but be forewarned if you are sensitive. Broth was flavorful but too clear (you need some cloudiness as it's a sign that they cooked it overnight with all the goodies). The big positive for the soup is that they used very good quality beef (some people take this for granted). And the sides were there (yay! Chili peppers! I don't eat them but I miss seeing them as restaurants tend to skip them). And the rolls (both fried and fresh) were perfect. The service sort of sucked and make sure to check your bill as several people had mistakes (new cashier maybe?). The place was pretty clean and spacious so maybe geared towards tourists (great Asian food is usually in hole in the walls). Overall it hit the spot but I would keep looking for good pho. It's quality is slightly better or equivalent to New York pho but no where near the quality of pho in Minneapolis/DC/San Fran/OC/Dallas. And here's to clarify a few things: Fried rolls = cha Gio = "egg rolls" in Midwest = "spring rolls" everywhere else ... and only in New York area do they use rice paper wrappers (not wonton wrappers like they do here which is so much better) to make the roll Fresh rolls = gui coun = "spring rolls" in Midwest = "summer rolls" everywhere else
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