Pho Flavor

It’s almost impossible to differentiate Vietnamese pho shops based on photographs of their soup bowls, so give Pho Flavor credit for trying to make a visual statement: Three-story bowls arrive topped with a dish of chili paste and hoisin sauce, which lifts off to reveal a dish of fresh herbs and vegetables, all covering the final bowl of pho. At the Garden Grove location, these bowls are white; at the newer Fountain Valley location, they’re black. Each keeps a fresh branch of basil on the table in a small vase, and invites you to take it home – a nice touch.

The presentation is memorable, and the pho is, too. You can choose from Northern (Pho Bac) or Southern (Pho Nam) styles, the former differentiated by a thicker broth, filet mignon, and sliced onions, the latter with thinner broth and rib eye. Each also shares six other types of meat, spring onions, and mostly similar herbs.

If you’re not health conscious, the fattier Northern style is a great choice, while the “slightly fatty” Southern carries less guilt (and broth density). There are also multiple make your own bowl options, and versions with your choice of garlic rib eyes or brisket and meat balls.