Pho Dien
Pho restaurant · Howellville
11830 Bellaire Blvd #C, Houston, TX 77072
Highlights
Authentic Vietnamese pho house with rich, 12-hour simmered broth
Authentic Vietnamese pho house with rich, 12-hour simmered broth
"Ordering is easy here, as this Asiatown staple serves one thing — aromatic pho. Diners choose from three available sizes and different combinations of beef cuts or chicken for their pho, which is eaten at all hours of the day, starting at 8:30 a.m. daily. Add more rich flavor to the broth with a side order of bone marrow and egg. The relatively large dining room makes it easier to grab a seat with a group." - Eater Staff
"One of the city’s essential pho destinations, the broth at this Asiatown spot is simmered for at least 12 hours, making it rich, fragrant, and dare we say, healing. Opt for a traditional combination bowl of beef soup with rare steak, flank, tendon, tripe, and meatballs, or modify your protein as you see fit with 17 different varieties. Pair it with a Vietnamese coffee or salty soda lemonade for the full experience." - Brittany Britto Garley
"Know before you go — phở is the only dish served at Pho Dien. Long lines are notorious at peak mealtimes, with diners waiting to order steaming bowls of beef or chicken phở. Add a side of bone marrow and egg for $5 to add even more richness and depth to your bowl." - Minh Truong
"This traditional Vietnamese noodle house offers an extensive menu of soups and extras (extra noodles, extra meat), along with sweet beans desserts and coffees, for delivery on Grubhub." - Brittanie Shey
"WHAT: Authentic Vietnamese pho house in Houston’s Chinatown area. WHY: Thanks to Houston’s large Vietnamese immigrant community, pho shops specializing in Vietnam’s heady, fragrant noodle soup have become as easy to find as McDonald’s. Still, there are only a handful of restaurants that deserve top honors, and Pho Dien, which gained acclaim by serving sides of raw, marinated filet mignon called tai uop, is the finest example of Houston’s nascent pho revolution. The emphasis here is on quality ingredients. Owner Tony Dien Pham simmers his all-beef bone broth for a minimum of 12 hours to create a silky, delicately spiced, soul-warming bowl that is easily one of the best in the country. — Mai Pham" - Bill Addison
