Pho 84

Pho Tai (Rare Beef Pho)

The house benchmark — a clear, mahogany broth with remarkable depth, thin-sliced rare beef that finishes cooking in the bowl, and rice noodles that stay springy throughout

Pho Dac Biet (House Special Combination)

The full expression of the kitchen's broth with a mix of beef cuts — brisket, tendon, tripe, and rare slices — for diners who want the complete range in one bowl

Fresh Spring Rolls (Gỏi Cuốn)

Light rice paper rolls packed with shrimp, pork, vermicelli, and fresh herbs, served with a peanut dipping sauce

Bún Bò Huế

Spicy, lemongrass-forward Hue-style beef noodle soup — a worthwhile alternative for diners who want heat and funk that the milder pho doesn't offer

Vermicelli Bowls (Bún)

Cold rice vermicelli topped with grilled protein, pickled vegetables, and a fish sauce dressing — a lighter, fresher option for non-soup days