The restaurant's most ordered dish. This is the pho for people who want to taste every part of the beef cow. The broth is rich and supportive, made by simmering beef bones and trimmings for hours. Each component — rare brisket, cooked flank, chewy tendon, and beef balls — contributes a different texture. Reviewers consistently praise the broth quality and how the rare beef cooks perfectly in the hot liquid.
Tips from diners
Get the Pho Dac Biet if you want the full experience. The broth is noticeably richer than plain beef pho, and the variety of cuts is unmatched.
A perfect appetizer or snack. These rolls are fried until the wrapper is bubbly and crispy without being greasy. They come with a light dipping sauce and fresh herbs. Multiple reviewers praise the crispness and the quality of the wrapper.
Tips from diners
Order a side of cha gio while you wait for your pho. They come out fast and the wrapper is extra crispy here.
One of the most consistent dishes on the menu. The broth is distinctly tomato-laden and richly flavored with crab paste and real crab meat. It's lighter than beef pho but more complex, with a subtle sweetness from tomato and umami from crab. Reviewers call it a 'consistent smash.'
Tips from diners
Try this if you want to break from beef pho. The tomato and crab combination is distinctive and really hits.
Described in reviews as the best version in SF — crispy without being dry, loaded with plump shrimp and thick pork slices. The crepe has a thin, crackly exterior and stays structurally sound while you eat. Serve with fresh herbs and dipping sauce for wrapping.
Tips from diners
Wrap it in lettuce with fresh herbs and the dipping sauce — don't eat it straight. The wrapper is meant to be part of the package.
The classic version made with the same rich broth as the Dac Biet. You choose your preferred beef cuts — rare steak cooks at the table, cooked brisket is pre-cooked, or a combination. The noodles stay bouncy even in the hot broth, and the broth itself is smooth and layered.
Tips from diners
Order it with rare steak and well-done brisket — you get both textures in one bowl.
Operating at 637 Larkin Street since the early 2000s, Pho 2000 is a multi-level restaurant in the heart of the Tenderloin's Vietnamese neighborhood. It's known for its deep beef broth and the Pho Dac Biet (Special Combo), which includes brisket, flank, tendon, tripe, and beef balls. The restaurant sources quality beef from local suppliers and serves it across a menu of traditional pho and Vietnamese classics.
It's a multi-level restaurant — seating is scattered across floors. Ask staff to seat you, don't wander looking for a table.
Service is extremely quick even at lunch rush. The kitchen keeps pace with orders, so you'll eat fast.
The restaurant is family-friendly and takes reservations for groups. Call ahead if you're coming with 6+ people.
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