Pho Duong

Stopped by for a quick brunch with my hubby, and was v v pleased with the bun bo hue. Spicy, beefy and aromatic gems. Just look at that yummy broth, and with their homemade chili oil!!!! H E A V E N.

Really good food, price and staff. Enjoyed the times I have eaten here and so far everything on the menu was excellent

If there was a 6 star option I would gladly choose 6 stars. All the staff there are so fun and friendly and the food is to die for. Within the first week I already had my new addiction, number 27 (pho with brisket and meatballs). The interior is also so clean and organized.

The pho was tasty! Lots of meat and noodles with good broth. The staff was on top of things despite there being a long line on opening day.

Went on opening week while they were running a killer discounted bowl of pho deal.

Ordered the number 18 with rare flank, tripe, and a couple other meats. It wasn’t their signature 18a with meatballs etc., since they didn’t offer that as part of the discounted opening week. Overall the broth is flavorful although slightly not as full bodied as the best of the best. The noodles had a slightly weird plasticky/rice paper taste that was just a tiny bit off maybe caused by the starch? Not sure.

Portions are fantastic and the large bowl is quite filling but there wasn’t too many cuts of beef. Would have appreciated a little bit more. For the discounted price we paid on opening week, it can be overlooked.

A couple problems found which could be chalked up to initial opening include no system for waitlisting. Whether that would be a paper waitlist near the entrance or a digital waitlist system through yelp, etc. Everyone was bunched up at the door vying for attention hoping for the best that it would be first come first serve. The little entrance area quickly became overcrowded and hard to get in or out of the restaurant.

The other issue was the lack of appropriately sized tables. Many tables seated 4 people but couldn’t be used effectively for parties of 2. We ended sharing tables but the lack of condiments and utensils effectively distributed for the table made it difficult to eat.