The Rainier Valley branch of the Pho Bac empire is the most whimsically decorated, a garden of plastic vines and flowers. Pho Bac is famous for its broth, so meaty and aromatic that you could almost (but not quite) skip the rice noodles. With such a minimal menu, your only dilemma is settling on the cuts of beef you want in your pho: The tender raw top round, sliced paper thin? The long-cooked brisket, which melts away at the slightest touch? Crunchy tripe or buttery, translucent tendon? With the pho dac biet, or house specialty bowl, you can have it all.
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