Behind the Dish

This is the foundation. Pho Tai is where it all starts—broth, noodles, beef, done right. The 7-hour beef and chicken broth is simmered like a French consommé, layered with charred onion, ginger, cinnamon, and star anise. Shaved flank steak melts into the bowl, finished with marrow oil. This isn’t your Cali strip mall pho—it’s rich, deep, and hits like the end of the pot at a Vietnamese family party. The real ones know.