Phở Gà Go

Hot San Diego Restaurant Openings You May Have Missed, November 2025 | Eater San Diego

"Kim Phan (of Michelin-recognized Kingfisher and Crab Hut) launches a take-out pop-up built around her family recipe for phở gà, whose fragrant, nearly clear broth is simmered with chicken bones for 12 hours and ladled over thick rice noodles with Christopher Ranch garlic, bean sprouts, and organic ginger. I can choose dark or white meat—leg and thigh or breast and wing—and I won’t skip the chả giò stuffed with pork, shrimp, taro, carrot, wood ear mushroom, and mung bean noodles. The nước chấm leans on Red Boat fish sauce made from anchovies and sea salt and barrel-aged for 12 months in Vietnam, and for now pre-orders are available for Sunday-to-Tuesday pick-ups inside the Mira Mesa Crab Hut." - Helen I. Hwang