Pho Garden supports local farmers and seeks the freshest locally grown ingredients.

We have ideas of going completely "green", as well as growing specific vegetables on our own. We also hope to purchase an electric vehicle for food deliveries. And we only use biodegradable to go boxes.

Owner, Brenden Lam hard at work

"At this latest entrant into the pho wars of San Francisco, the menu skews toward traditional rather than ambitious or modern, which is just fine by us. You can count on the pho ga, which has a light, fragrant broth and generous shreds of chicken, and comes with a plate of fresh herbs, bean sprouts, lime wedges and chiles. You can also depend on fresh spring rolls, plump with shrimp, pork and vermicelli. Can't decide? The affable waiter will pull up a chair to discuss your order, expounding on the relative merits of lemongrass chicken with vermicelli and the Vietnamese crepe.
Must Order: This is a pho restaurant. Do the right thing."

Pho Garden Recognitions

7x7 Magazine