Phở Gà Vàng
Pho restaurant · Two Bridges ·
Specializes in chicken pho with flavorful broth and tender chicken
Specializes in chicken pho with flavorful broth and tender chicken
"In the part of Chinatown, now dubbed Two Bridges, owner Tony Le’s Pho Ga Vang has become a regular part of our rotation. This no-frills spot serves some of our favorite renditions of pho ga in the city — no surprise given it was given accolades in D.C., where the restaurant first opened in the famous Vietnamese enclave of Eden Center of Falls Church, Virginia." - Eater Staff
"There’s exactly one thing you absolutely need to order at this bright, cafeteria-like Vietnamese spot in Two Bridges, and it’s right there in the name. Phở Gà Vàng is a chicken phở virtuoso. Their slightly cloudy broth tastes like the hyperconcentrated essence of chicken, with big shards of onion and cilantro to help cut through all the salt and fat. There are few different versions, but the traditional, bone-in one is the correct way to go." - will hartman, bryan kim, willa moore, carlo mantuano, molly fitzpatrick
"Pho Ga Vang, a Vietnamese restaurant with locations in Falls Church, Virginia, as well as Philadelphia and Atlanta, is throwing its hat in the New York ring. The chef and owner opened in Chinatown — the same block as Golden Diner and Vietnamese American bakery, Bánh by Lauren. The Virginia location made Washingtonian’s 100 best restaurants for 2024 list. There are several types of pho here, but of course, you can’t go wrong with the namesake, and the spring rolls are some of the best in town, according to Eater critic Robert Sietsema." - Emma Orlow, Eater Staff
"Chinatown has a new spot for pho. Phở Gà Vàng is a small chain with locations in Philly, the DC metro area, Atlanta, Vegas, and now, New York. They specialize in chicken pho, but have a pretty big variety, from beef pho to lemongrass grilled chicken-over-rice platters." - will hartman
"I visited Pho Ga Vang in Chinatown a few weeks ago, located at 30 Market Street between Madison and Henry streets in the shadow of the Manhattan Bridge. The restaurant sits atop a flight of stairs on the parlor floor of a townhouse; inside two neat rows of tables run the length of the room and the walls are festooned with pictures featuring chicken puns and jokes. The place comes from a chicken pho restaurant in Eden Center and is run by Tony Le, whose mother is Northern Vietnamese and whose cooking has been influenced by Orange County’s Little Saigon; Northern Virginia Magazine praises its excellent broth. I tried the chicken pho ($15) — the traditional version with raw onions, cilantro, chopped scallions, and pale sliced bone-in chicken that practically demanded to be picked up and gnawed — and found the fragrant, rich, yellowish broth excellent; it arrived with a small dish of tart sauce laced with vinegar and black pepper for dipping meats or adding to the soup. On another visit offal was available and an appetizer ($15) displayed gizzards and trứng gà non (young eggs); I swept gizzards, liver, and heart into my bowl to recreate a Houston-style version and ended up with an impressive pho ga. The beef pho isn’t as good as the best in Chinatown, but other items—like extra-long, crisp, pork-filled cha gio ($10)—are worth ordering, and the rice noodles here are more delicate and fragrant than most in town and available in broth ($10) good enough to slurp on its own." - Robert Sietsema
