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  • This is one of my go-to Vietnamese restaurants in this area. It's located on the corner of an old strip mall with plenty of parking available. Once inside, the décor includes tiled floors, black chairs, and sticky tables. Foot traffic is consistent throughout the day, and the bustling dynamic makes it a group and family friendly place to be. The Pho Filet Dac Biet ($6.25) came with filet tenderloin, beef slices, beef brisket, tendon, and tripe. The broth came with complexity, with depth of beefy bone marrow and star anise, followed by emerging notes of onions, herbs, spices and a mix of fresh veggies. I always asked for the beef to come rare on the side. These thicker marbled cuts often came with a better chew with fantastic moisture. It's comfort food with a tasty spoon. I recommend it. I also prefer the Pho Filet ($5.75) that came with slices of filet mignon tenderloin beef on the side, fresh plate of veggies, and heaping bowl of bone marrow soup. The broth has been consistent on every visit, and comparing to other Vietnamese restaurants, the beef slices captured all the elements I'm looking for in a good bowl of pho. The Pho Filet Tai Gan ($5.95) and Pho Filet Tai Xach ($5.95) were very good options too. They came with a good amount of beef tendon and tripe, respectively. I wished the tendon and tripe could appear in thicker chunks or slices, but these variations of toppings did provide additional elements to the greasy spoon. Services were friendly, quick, and efficient. It is one of those no frills places where the thrill is in the comfort of the broth without highway robbery. Overall, I still believe the flavors could be more robust with thicker cuts of meat toppings. I'd be interested coming back to try their Bun Bo Hue.
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