Owner and chef Steven Nghia Pham prepares northern-style pho (served without bean sprouts and other garnishes) from farmer’s market veggies, free-range chicken, and freshly made noodles. CBS San Francisco named his savory broths among the Bay Area’s best.
This homey spot won _SF Weekly’s_ Best of 2012 award for its pho, which can be ordered with beef, chicken, seafood, or mixed vegetables. Try the vegetarian version with sautéed cabbage, tofu, straw mushrooms, and rice noodles.
Sai’s tasty pho and convenient location in the Financial District attract long lines during the lunch rush, so get there early. For a pho alternative, try Sai’s popular clay pot, filled with chicken, shrimp, and rice.
You can order the slices of rare steak in Pho Tan Hoa’s house specialty, pho dac biet, two ways: in its beefy broth, or served on the side. Try the latter to control how much the meat is cooked.
Order the seven-way beef at this cash-only downtown eatery to try Vietnamese dishes ranging from beef carpaccio to grilled meatballs wrapped in wild pepper leaves. _Check, Please!_ also praised the meatball and rare beef pho, calling it “addictive.”
Inspired by a small French restaurant in his hometown of Hanoi, chef Jimmie Kwok serves French-inspired Vietnamese dishes. _SFGate_ says the roasted squab is particularly tasty, but consider the southern-style beef pho with basil, mint, and other fresh herbs on the side.
Ha Nam Ninh is best known for its “#25 Dry”—also known as the hu tieu nam vang. It's a bowl of shrimp, calamari, fish balls, ground pork, shredded chicken, and noodles accompanied by separate bowls of broth and sauce and a plate of bean sprouts.
This no-frills eatery adds a twist to traditional pho by serving it with lemon wedges instead of lime. Try the five-spice chicken pho, a house specialty recommended by _Lonely Planet_.
Fans of late-night snacking can head to this Russian Hill restaurant until 2 a.m. every day. No matter when you arrive, you can get a bowl of rare steak pho, served southern-style with fresh basil, lime, chili, bean sprouts, and scallions.
Chef Hung Lam specializes in bún riêu, a traditional noodle soup with crab omelet and homemade pork meatballs in a crab-tomato broth, prepared according to his family recipes. He also serves classic beef pho and Vietnamese sandwiches from a takeout window—a popular option for lunch.
Deal or no deal, our editors strongly recommend these businesses based on their reputation, popularity, and quality of service.