Pho Gyu Vietnamese Noodle House

Pho Gyu simmers its broth for twelve hours with wagyu bones, landing on something beefy but lighter than the neighborhood standard, and bowls come with sliced brisket or wagyu belly, some arriving with a whole beef bone standing in the broth. A toppings bar at the back of the room holds basil, cilantro, onion and lime for finishing the bowl to taste. The noodle house sits on Western Avenue, a short walk from Koreatown's more established pho spots.