Jeffrey C.
Yelp
First things first: This is their new location, moved from the old one at Beechnut.
I tend to avoid writing pho reviews, since I happen to think they taste more or less the same. That's (probably) not true, given that ardent Vietnamese swear by their favorite pho, just as Japanese by their ramen, and Taiwanese/Chinese by their niu ro mien.
I never knew what they were talking about until trying Pho Binh. But the ironing is delicious, because in my opinion, the legendary dish was not the standard beef pho, but instead the pho ga kho. But we'll get to that in a minute.
They have the standard beef pho (with whatever beef piece combination you like), which was very good. The broth is likely one of the best I've had, but that's (probably) a guess because the differences are subtle. The meat was plentiful & well cut, and the noodles were solid. I'm a fan of tripe, and, uhh, yum. It's such a good dish that the original location's dish was featured by Alison Cook (http://www.chron.com/disp/story.mpl/dining/cook/6860178.html).
Note that they're only open 8-4 & not on Mondays (there's apparently a Pho Binh by Night close by), and they serve until they sell out (before 4). That, also, is par from the original location.
Ah, but finally, the pho ga kho. It's chicken pho noodles with soup on the side. And that's because the noodles are flavored with an impeccably tangy, slightly vinegary, so uniquely flavored sauce that tingles the taste buds. Now the chicken pho broth is rather standard, and not anywhere near the quality of the beef broth. But the dry noodles, my goodness. Tear off some greens and sprouts, add a slice of chicken, and you're in Vietnamese heaven. I was so jealous this was my girlfriend's dish instead of my own.