During the pandemic, Pho Ga Dakao, Houston’s best destination for phở gà (chicken phở), doubled in size and was rebranded as Dakao Restaurant and Bar, with a giant menu spanning everything from speciality appetizers to traditional entrées, rice dishes, and a variety of noodle soups. The chicken phở is still fantastic, however. Want the comfort of the dish without the steaming hot broth? Try the excellent phở gà khô, a “dry” version wherein the broth is served on the side.

The only place in the greater Houston area where you can find hot stone phở—the trending style that’s served deconstructed in a hot stone bowl—Ong Jas Viet Kitchen’s pure beef broth is a thing of beauty. Simmered for more than 12 hours with chef-owner Jas Phan’s own proprietary blend of spices, it comes out piping hot and stays hot for the duration of the meal. If the stone pot is not your thing, not to worry, the regular phở is just as exceptional, and there are several topping options, including filet mignon and fatty brisket. The restaurant also has a full menu of Vietnamese appetizers, vermicelli noodles, rice plates, and specialty drinks; try the pandan milk or the pickled limeade.

With its bamboo wall and contemporary decor, you might expect to find something that’s more suited to the masses, but from the all-Vietnamese staff to the family-friendly menu that includes everything from rice plates to banh mi, this spot is truly authentic. And yes, so is the phở: The broth is clear and deliciously scented, the toppings are plentiful, and trust us when we say mom would approve of both the beef and chicken versions.

If traveling outside the loop isn’t in the cards, you’re in luck thanks to Pho Binh. This neighborhood favorite makes the dish with a variety of ingredients such as brisket, steak, meatballs, fatty flank, chicken, veggies, and tofu. The soup is massive—enough to satisfy your hunger and ensure you’ll have leftovers for later. And if you just can’t help yourself, try one of the delicious banh mi sandwiches, too.

This family-owned joint specializes in two things: phở and Vietnamese steak and eggs. Those who go for the phở will find that the toppings are standout, with options such as rare tender beef and fatty brisket. A must-not-miss specialty dish here is the phở bò khô, or dry beef pho, which is stir-fried in the wok, topped with tender beef and flank, and tastes like something you’d discover on a side street in Singapore or Malaysia.

You’ll have to trek all the way to the far right corner of the Hong Kong City Mall to find Pho Danh, but it’ll be worth it to sample this tried and true spot. Family-owned and operated since 1998, Pho Danh’s claim to fame is its traditional beef phở with the full spectrum of toppings: tái (rare), chín (brisket), gân (tendon), nạm (flank), gầu (fatty brisket), vè dòn (crunchy flank), sách (tripe), and bò viên (beef meatball). The restaurant also offers chicken phở, as well as a stellar bún suông (rice vermicelli with shrimp meatballs).

When you want beautiful, pure beef bone broth and top quality meats, it’s hard to beat Pho Dien. A true phở house in the sense that it’s the only thing they serve, this Asiatown stalwart focuses on producing bowl after bowl of winningly delicious phở. Known for its extremely tender tái ướp marinated filet mignon and its ultra-smooth, soulful, aromatic broth, do what the regulars do: Order the #1 đặc biệt (special), ask for the marinated beef on the side, and dump it into your steaming hot broth to cook for a taste that’s undeniably phở-nomenal.

The broth here is the kind that doesn’t need any added hoisin or sriracha. Rich, silky, and nuanced with complex aromatics, this broth simmers for hours and takes years to master. Customize with a few squeezes of lime, blanched bean sprouts, and fresh basil for a bowl that speaks to your soul. To get the best bang for your buck, get the special. For only $2 more than the regular large bowls, it comes with all the meat toppings on the menu including oxtail. The restaurant also offers a variety of rice and noodle dishes and is known to have an excellent mì quảng, a central Vietnamese dish of pork and shrimp with turmeric noodles.

Don’t be fooled by the irreverent restaurant name. Located in the heart of the Washington corridor right next door to Max’s Wine Dive, this 1200-square-foot, nine-table spot is co-owned by partners Elvis Nguyen and Phu Nguyen, whose parents own Pho Danh. Nguyen, who grew up in his parents’ kitchen, uses the same tried and true recipes that made his parents’ restaurant famous. Toppings are more limited here than in Asiatown (there’s no tripe, or crunchy flank), but if you want a soulful bowl of phở inside the loop, Pho King delivers. Open until 1am on Fridays and Saturdays, Pho King offers a choice of fresh or standard rice noodles, chicken phở, vegetarian phở, along with beer, wine, and wine-based cocktails.

One of Houston’s most beloved and enduring Vietnamese restaurant institutions, Pho Saigon has been serving Houstonians since 1998. Operating out of its original digs in the corner of a Midtown strip mall on Milam, owners Phuong and Rosie Tran are still involved in the day-to-day, roasting and grinding their own spices, and keeping prices as low as possible. A small bowl of phở tái (rare thinly sliced eye of round) rings in at $11. Order it with the meat on the side, then make it a combo with a glass of cà phê sữa đá Vietnamese iced coffee made with old-style metal drip filters. Want to change things up? Try the phở bò kho (pho with Vietnamese beef stew) or ​​bún bò Huế, central Vietnamese spicy beef noodle. 

Pho Sapa relocated into spacious digs with high ceilings, plenty of seating, and flat-screen TVs, and opened a second location in Katy. A multipage picture menu makes for easy ordering. Choose from small or large bowls, regular or fresh noodles, and up to four toppings with your standard phở order. Or try something new: The restaurant offers specialty dishes such as phở tái gừng (rare beef with ginger phở), phở trộn (dry phở that you mix up, served with broth on the side), and phở đuôi bò (oxtail phở). They have a vegetarian phở as well.

The doors don’t open until 5pm, but that’s because this is the OG of late-night phở spots in Houston. Open until 1am or 2am on most nights, the name of the restaurant, which translates to “phở by night,” is the place to go in Asiatown for dinner or post-clubbing eats. The broth is simmered for 17 to 18 hours to yield a rich, deeply flavored, but crystal-clear broth that’s about as legit as it gets. Save room for the durian ice cream.