The Top 3 Beef Pho Restaurants in Los Angeles and Orange County | Eater LA

"A relative newcomer that opened in early 2021 (previously called Pho Akaushi), this spot uses Texas-raised Akaushi wagyu, and the meat is a big reason why it's my favorite pho in the Southland. Bowls are modestly sized and cost $17, but the quality is obvious on the first sip: a rich, beefy broth that lets the meat sing before revealing sweeter burnt-onion notes and gentle star anise and clove. The broth shows layered fat and savory depth without relying on fish sauce (though nuoc mam is on the table), and each bowl is finished with razor-thin white onions, chopped cilantro and green onions, and a crush of black pepper. The combination bowl includes melt-in-your-mouth rib-ends, tender rare steak, fatty-but-not-chewy brisket, and meatballs, and I love dipping each meat into my preferred hoisin-sriracha blend." - Matthew Kang