Top Pho dishes in San Jose

Clear, slow-simmered beef broth with deep star anise and cinnamon backbone, served over rice noodles with your choice of beef cuts

The namesake dish — a fragrant, slowly simmered beef broth served over rice noodles with your choice of cuts, accompanied by a plate of fresh herbs, bean sprouts, and lime

Vegan pho with a surprisingly rich, herb-forward broth and mock meat options that hold their texture through the bowl

Beef pho with a long-simmered clear broth — the house centerpiece, offered in multiple protein combinations from rare sliced beef to tendon and tripe

Southern-style broth with clean, slightly sweet depth — pair with the full accompaniment plate of bean sprouts, fresh herbs, and lime for the full effect

The workhorse of the menu — a clear, beefy broth with pronounced star anise warmth, served with your choice of proteins including rare sliced beef, brisket, tendon, or tripe

The restaurant's namesake — slow-simmered oxtail broth that runs richer and more gelatinous than standard beef pho, with tender pull-apart oxtail pieces in the bowl

The reason to visit — a clear, deeply aromatic broth developed over hours, served with your choice of beef cuts ranging from rare slices to tendon and tripe

The core offering — clear, deeply spiced broth with multiple beef cuts including rare slices and slow-cooked options, served with the standard herb plate

Rare beef slices laid over a clear, aromatic beef broth that develops depth as you eat — the benchmark dish here and the reason regulars return

The namesake bowl — clear, long-simmered beef broth served with your choice of beef cuts and a side of fresh herbs, bean sprouts, and hoisin

The house flagship — a generous bowl with multiple beef cuts in a long-simmered broth that delivers clear, aromatic depth without being oversalted

A clean, deeply savory broth with star anise and charred ginger backbone, served with rice noodles and your choice of mock protein — the seitan holds up better than expected under the heat

The house anchor — a clear, aromatic beef broth with your choice of cuts, served with the standard herb plate and hoisin and sriracha on the side

Clear, slow-simmered beef broth with warm spice notes — order the large for the full experience with a generous pile of rice noodles and your choice of beef cuts

The house special combines rare sliced beef, brisket, tendon, and tripe in a clean, long-simmered broth — a reliable benchmark for judging a pho kitchen

The full house bowl loaded with multiple beef cuts — brisket, tendon, meatballs, and rare slices — for diners who want everything

Thin-sliced raw beef that finishes cooking in the bowl — the broth's clarity and depth is the real test, and it passes

Rare sliced beef pho in a clean, mild broth — the house centerpiece and most reliable order

The full-protein bowl with rare beef, brisket, tendon, and meatballs in a deeply aromatic broth — the best way to gauge a pho kitchen's range

Deeply simmered beef broth with clean, anise-forward aromatics — the kind that signals the kitchen takes stock seriously

Classic Southern Vietnamese beef noodle soup with a clean, slightly sweet broth and your choice of cuts — the tendon-and-brisket combo is the move

The full lineup of beef cuts — brisket, tendon, tripe, meatballs, rare beef — for those who want the complete bowl

A clear, long-simmered beef broth with good depth — not the most complex in San Jose, but honest and satisfying with a solid herb plate

Thin-sliced raw beef that finishes cooking in the hot broth tableside, staying tender and silky rather than overcooked

The house combination bowl with brisket, tendon, tripe, and meatballs — a full survey of the kitchen's broth in one order

Thinly sliced rare beef that cooks tableside in the hot broth — a clean, simple option that lets the stock speak for itself

Classic beef noodle soup with a long-simmered broth that carries genuine depth — order the combination (đặc biệt) for the full range of cuts

The combination pho loaded with multiple beef cuts — a good benchmark for the kitchen's broth depth

Thin-sliced raw beef that finishes cooking tableside in the hot broth — clean and beefy, the purist's order

Lighter and cleaner than the beef version, with tender poached chicken and a subtly sweet broth — the go-to for those who want something gentler

The classic multi-cut bowl — thin-sliced rare beef, brisket, tendon, and meatball in the house broth, served with the standard fresh herb plate

A variant of the house noodle soup leaning on the kitchen's seafood range, with shrimp and other proteins in the same aromatic broth base

Beef meatball pho with springy, hand-formed balls — a crowd-pleaser and a good choice for those who prefer their protein fully cooked

A lighter alternative to the beef broth — cleaner and more delicate, good for those who find beef pho too heavy

Meltingly soft beef tendon in the house broth — a textural standout for those who appreciate the collagen-rich cuts

A lighter-broth alternative for those who prefer poultry — clean, mild, and reliable

A clear, slow-simmered beef broth with rice noodles — serviceable and warming, though the depth of broth is closer to everyday than exceptional