The city of Seattle is speckled by pho joints, each one serving its own rendition of the beloved belly-warming noodle soup. However, Le's Phở Tái remains a cut above the competition with its commitment to using locally grown ingredients and creating flavorful broth. Chefs begin the process of preparing the beef stock more than 20 hours before the soup hits the table, setting beef bones and spices to boil in order to procure what reporters from Journal Magazine praised as "exceptional flavor". Once the broth is ready, the chefs add thin vermicelli noodles along with cuts of tender beef, fresh seafood, and crisp veggies. They serve the soup in massive bowls alongside plates of bean sprouts and jalapeno slices.

When chefs aren't cooking pho, their attention is absorbed in the preparation of other Vietnamese specialties—chewy spring rolls, tangy teriyaki dishes, and bahn mi sandwiches with barbecue meats and french bread. Servers carry these dishes out into the warm, casual dining room, along with glasses of sweet iced-milk coffee and refreshing coconut juice. The accommodating staffers encourage guests to call ahead to place food orders for faster service, particularly if they have to speed back home to make sure their cats don't start scratching the Bruce Willis statue they’ve been sculpting out of peanut butter.