Many local pho aficionados know about Pho Tay Ho owner Hoang Mai’s perfectly balanced beef broth, a long-simmered brew artfully enhanced with hints of cinnamon and brought to its full potential with the addition of fragrant, fresh Thai basil at the table. The impeccably clean restaurant sports neutral colors and a view straight into the kitchen from the host stand. It’s all very intimate and family-runówith gracious, if informal, hospitality. Choose from among the menu’s 15 recommended pho variationsóa rather confusing list that posits every conceivable combination of rare steak, well-done flank, tendon, well-done brisket and tripe. Enjoy your pho in the house or get it to go, the separate elements all perfectly packaged for assembly in your own home.