11 Best Bowls of Pho in the South Bay | Eater SF
"Pho Ha Noi serves Northern-style pho, which comes with thick, silky noodles and a clean, lighter broth. But that doesn’t mean the broth is simple to make. More than 500 pounds of bone marrow are cooked in a large 500-liter pot for almost 24 hours. Pho Ha Noi also promises consistent quality with their meat, as they say they source all of their beef from Whole Foods or Costco, while their free-range chicken comes directly from local farms. Aside from the beef and chicken pho, the egg rolls, egg noodles, and spring rolls are also fan favorites. And for those on the other side of the South Bay, you’re in luck — there’s another location in Cupertino." - Cathy Park
