The signature dish made with fresh free-range chicken sourced daily from Chinatown. The broth is made in the Northern Vietnamese style — crystal clear, no bean sprouts or garnishes on the side, just pure umami. Reviewers consistently call it the best chicken pho in the city, with a broth that tastes nourishing and honest.
Tips from diners
This is the Northern style — no bean sprouts or basil on the side like you'd get at other pho spots. The broth is the star, so you don't need extras.
Crispy fried rolls that come as a perfect starter or side. At $2.50 each, they're an affordable way to taste the kitchen's technique. The exterior crackles when you bite down.
Tips from diners
Order two or three rolls — they're small and perfect alongside the pho without being heavy.
A Northern specialty where pho noodles are served dry rather than in broth, tossed with beef and a light sauce. It's a departure from the typical wet pho format but prepared with the same attention to freshness and balance.
Tips from diners
Order this if you want pho tradition with a twist — still authentic Northern style but a different eating experience.
Made with the same Northern Vietnamese technique as the chicken pho, but with a deeper, more concentrated beef broth. The rare steak slices cook in the hot broth at your table. Reviewers note it's richer than the chicken version and equally well-made, though some prefer the lighter pho ga.
Tips from diners
Get here before noon if you want to eat at a table — lunch crowds are steady and seating fills up fast.
A specialty noodle dish with more complexity than standard pho. The broth is richer, layered with chicken and pork, and finished with chewy hand-cut egg ribbons that add texture. Multiple reviewers highlight the multiple textures and deeper flavor profile compared to pho.
Tips from diners
Try this if you want to explore beyond pho — the egg ribbons and richer broth give it a completely different character.
Named after the historic Turtle Tower in Hanoi, this restaurant reopened in 2025 at 220 California Street in the Financial District after closing its 24-year Tenderloin location. They source fresh free-range chicken daily from a Chinatown poultry supplier for their signature pho ga, staying true to Northern Vietnamese technique where the broth and noodles do all the talking.
They take large group reservations by request — call ahead if you're coming with more than 6 people.
Takeout takes about 20 minutes. Order via phone or DoorDash if you're in a rush — phone orders tend to be faster.
Daily happy hour runs 2-5pm with drink specials. Friday and Saturday have a second happy hour 9pm-2am at the Marina location.
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