芬姐 Pho Ga District
Vietnamese restaurant · Rosemead ·
Chicken pho, bành cuốn, papaya salad, Hainan chicken
Chicken pho, bành cuốn, papaya salad, Hainan chicken
"Come to Pho Ga District for the chicken pho. Its salty-sweet broth layers fish sauce, garlic, and ginger for a flavor trifecta that packs more of a punch than the Powerpuff Girls. Skip the boneless chicken option and go with the bone-in chicken leg instead—it adds a fatty richness to the bowl of silky rice noodles and is even better when you add a squeeze of lemon to brighten things up. This strip mall spot in Rosemead is almost always full of families, friends, and solo diners eating meals in a hurry. Avoid the lunch rush and you’ll cut down on wait times significantly." - nikko duren, brant cox, garrett snyder, sylvio martins
"It’s hard to find a bowl of chicken phở better than the ones made by Phan Tran at Phở Ga District. Growing up, Tran sold phở gà with her parents at their family’s stall in Hải Phòng, Vietnam. After 50 years of working for others, she took charge of a kitchen all her own. Here, diners can also find a stellar rendition of bún măng vịt, a rich noodle soup with duck and bamboo shoots." - Cathy Chaplin
"Come to Pho Ga District for the chicken pho. Its salty-sweet broth layers fish sauce, garlic, and ginger for a flavor trifecta that packs more of a punch than the Powerpuff Girls. Skip the boneless chicken option and go with the bone-in chicken leg instead—it adds a fatty richness to the bowl of silky rice noodles and is even better when you add a squeeze of lemon to brighten things up. This strip mall spot in Rosemead is almost always full of families, friends, and solo diners eating meals in a hurry. Avoid the lunch rush and you’ll cut down on wait times significantly." - Nikko Duren
"Our Favorite Dishes: Pho Ga, Papaya Salad, Banh Cuon When we’re looking for Vietnamese in the SGV, Pho Ga District is our go-to every time. This Rosemead spot is great from start to finish - even something as simple as the boiled chicken is moist, flavorful, and great with the accompanying hot chili soy sauce. Our move is to get the pho ga with bone-in chicken - the broth is salty and a bit acidic, the noodles are firm, and it’s all especially good with some fish and chili sauces added. We also love the papaya salad doused in vinegar and crushed peanuts, and the banh cuon, rolls stuffed with chopped mushrooms, shrimp, and pork." - jess basser sanders, amy clark, brant cox, brett keating
"It’s hard to find a bowl of chicken pho better than the ones made by Phan Tran at Pho Ga District. The bun mang vit, noodle soup with duck and bamboo shoots, is stellar as well." - Cathy Chaplin
