This interesting and friendly restaurant serves some of the best traditional Vietnamese cuisine this side of Saigon. Although Pho is the mainstay of the menu, it is the complimentary chefs specials, rice and noodle platters that round out a superb choice for any diner wishing to get a feel for Vietnamese cooking.

I am partial to Pho Sate, a noodle bowl brimming with tender stir fried beef morsels in a full bodied tomato/chili broth, along with Mi Quang, of Middle Vietnam origin containing crisp rice cake pieces, pork, boiled egg, shrimp, sausage, red cabbage, onions, bean sprouts, and basil in bowl full of wide flat yellow noodles swimming in a flavorful full bodied broth.

Pho Tai Gao is a must for me several times a week. Warning, this rice noodle soup is highly addictive but fortunately it is also very healthy. I have been told, and agree, the secret is in the broth extracted from simmering beef bones for hours and spiked with family secret spices. What comes to your table is a gigantic bowl of noodles floating in exceptionally hot broth. This is topped off with the meat selections. The tai (thin slices of beef steak) is freshly sliced and raw but immediately cooks to a delicate tenderness in the hot broth. The Gao is well cooked slightly thicker slices of beef and is very soft and full of flavor. Brought to your table just before the bowl of soup is a platter of garnishments that include bean sprouts, basil, rau gai (a crunchy slender green), several slices of fresh green chili pepper and a lemon wedge. Already on the table are chili and hoison sauce.

Now you are ready to prepare your meal. This is somewhat a ritual and everyone has their personal order of proceeding. Typical is to first take a spoon of broth as delivered and savor the it before adding any condiments. This will let you judge the foundation upon which you are about to build. Next squeeze the lemon wedge into the broth, stir and again sample the broth. Next a teaspoon or tablespoon squirt of chili sauce and hoison sauce followed by thoroughly blending in with the broth and final sample of the broth brings you to the point of adding the other garnishments. First plunge a helping of bean sprouts into the bowl and push them beneath the hot broth to slightly cook them. Finally pluck off leaves of basil and sprinkle on top of the soup. Tear the Rau Gai into small shreds and do the same. Put as many of the chili slices as you prefer on top as well.

By this time the ritual has promoted a gastronomical urge that needs satisfying but there is one final step before diving in. Bring you nose down close to the bowl and inhale a long deep scent of the miracle just assembled. The smell of basil and the hot steamy aroma of the broth envelopes the senses. OK, you have waited long enough, twirl some noodles into the spoon, drop in a slice of meat, some of the greens and along with as much soup as can be had in the remaining space of the spoon a basil and begin eating. By the way "slurping" is not only permitted but encouraged. Occasionally bite of a bit of the chili pepper to your liking.

The above is just one persons approach to eating this fantastic meal. Each person will develop their own desired ingredients, order of application and amount.

One last thing. After enjoying your meal try a little slice of heaven. This comes in the form of Cafe Sua Da which means Iced French Coffee with sweetened condensed milk. Starbucks and Caribou could learn a lot from this. And Pho 79 has the best Cafe Sua Da in town.

Do I recommend Pho 79? You bet and if you try it so will you.


Recommended: Yes

Kid Friendliness: Yes
Vegetarian Friendly: Yes
Notes, Tips or Menu Recommendations Ask for forks and spoons if desired and some wait staff have difficulty with English - someone will help though.
Best Suited For: Friends