Good Noodle Review
The menu at this no-frills Formica-and-linoleum spot is big and remarkably cheap. You can order everything from Vietnamese salads to rice dishes and noodle plates. But the soups are what take up the most space on the menu, from the two dozen varieties of pho, rice noodles in beef broth, to a dozen types of hu tieu, seafood and pork noodle soups. All of them are served in three sizes—small, medium, and large—usually separated by just 75¢, and no bowl is skimpy. Regulars, many of whom hail from Southeast Asia, favor the shrimp, fish ball, and pork slices soup with clear noodles and the special combo pho with rare steak, well-done brisket, tendon, and tripe.
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