Pho Dang

Sam 4 months ago

Wanted to try a new pho place and it was good! The pho broth was very clean and not salty. The egg rolls were okay, but they came out hot and crispy. It's a good place and it's recommend it.

Taro Doboba 5 months ago

Easily one of the best pho spots I’ve had in the U.S. The flavor leans toward a Northern-style profile, with a clear, deeply savory broth that feels both clean and rich at the same time. It’s not overly sweet, and the depth of flavor really stands out. The condiments also make a difference here—the house chili sauce and pickled garlic vinegar add an extra layer that enhances the overall experience without overpowering the broth. Everything feels intentional and well-balanced. One thing to note: the salted coffee is noticeably on the sweeter side and doesn’t quite match the balance of the rest of the menu, so it’s probably not the best choice to order. Overall, the pho is the clear highlight here and absolutely worth coming back for.

Vincent Zhang 6 months ago

Pricy but decent. Southern style pho very flavorful and distinct sweet soup base with rich bone flavors. Each pho after tax will run you $25+. You are paying for the clean upscale environment as well. Reduced points for ok portion with not enough noodles and they didn't serve me any vegetables (basil lime bean sprouts) with my pho. The pickled garlic and spicy sauce is only good for rice dishes but not for pho, yet they only have one rice dish.

Wei-Ai Tai 8 months ago

Charming little southern Vietnamese restaurant, located in the heart of San Jose’s Little Saigon in a shopping plaza. Menu is limited and focused only on beef pho, but the soup was full of flavor, and the fresh noodles had perfect texture. Good noodle to soup ratio, and the steamed bean sprouts were fresh. Large drink menu for coffee, tea, and juice. Fast and efficient service. Decent sized free parking lot that fills up quickly.

Megan Tran Edited a week ago

UPDATE: They introduced some new dishes like Banh Cuon and Banh Xeo. I haven’t tried the Banh Xeo but the Banh Cuon tasted decent. I can tell it was made from fresh milled rice batter instead dry flour, which made it more authentic and brought out the pleasant flavor of rice. I came back to the restaurant today to try another pho on the menu, this one is with the rare filet mignon, the taste is still good and I also request more green onions to be added, just like how we normally have it in Hanoi. The only problem is with the rare filet mignon, the temperature of the broth dropped significantly while I prefer it to be boiling hot. I hope they can improve this. As a Hanoi born and raised, when I heard that this restaurant claimed that the flavor of their pho is Hanoi-style, obviously I need to check it out. I ordered the beef shank pho with fresh noodles and a poached egg yolk on the side (with the egg white being removed, that’s how we normally have it in Hanoi). The flavor of the broth is slightly saltier than what we normally have in Hanoi, but flavorful and umami intense. You can feel the fragrance of fish sauce being used in the broth. The temperature of the broth is right o