published on Aug 09 2007 - 20:40
Everything at Pho House makes
us feel all warm and fuzzy inside.
The friendly and bubbly service is top-notch,
stemming from Saigon-born owner and chef
Trent Thai. Then there’s the food – so good that
Vietnam sends cooking students to be trained
here. The pho bo – beef noodles with a full
bodied soup stock ($9) – is the main reason to
visit, though the grilled pork chop ($9) isn’t half
bad either. One enduring regret is that we’ve
never made it to dessert, we’re always so full
after the main course and coffee.
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Distances are estimatives, and are calculated as a straight line between the two venues. Current walk or drive distance may vary.
Distances are estimatives, and are calculated as a straight line between the two venues. Current walk or drive distance may vary.