Tan Tan is a family-owned business that precedes the establishment of Beaverton’s “restaurant row,” having operated off of Southwest Broadway for more than 20 years. The menu dives into a range of Vietnamese foods hard to find at many Portland restaurants, from ca ri, a yellow curry with rice, noodles, or French bread, to the hot-and-sour soup canh chua. Tan Tan plays it simple but intentional with its pho offerings, serving a reliably stuffed pho dac biet containing just about every common pho beef cut imaginable. Those seeking something simpler can choose from two meats for their pho, or even more minimalist with just broth and rice noodles.

For carnivores who judge a bowl of pho based on the amount of meat it contains, Pho Nguyen delivers the beefy goods. Even so, the rich, no-need-for-condiments broth would make this Raleigh Hills restaurant a top contender if there were a Portland pho contest. While the pho doesn’t need extra seasoning, a spoonful of chile oil doesn’t hurt, either.

Luc Lac is known as a hip and energetic late-night staple for steaming bowls of pho and colorful bun. The five-spice-fragrant pho broth is the recipe of co-owner Alan Ho’s grandmother, with meatballs, brisket, and round steak available; some don’t know that all the usual favorites — tripe, tendon, etc. — are available as well, for those who ask. Luc Lac now closes at 11 p.m.

Thom’s tiny interior and ultra-pared down menu may be reminiscent of restaurants owned by first-generation Vietnamese immigrants in American cities like San Jose and Westminster, California. Similar to these businesses, which typically specialize in one or two dishes at a time, Thom prides itself on perfecting just four items, and pho consists of half those offerings. A smaller but stuffed bowl of pho bo holds a hearty serving of both beef and chicken meatballs, tenderloin, and brisket, while the popular vegan pho chay is topped with bok choy, mushrooms, and tofu. A shelf of takeaway Asian pantry goods complements the micro offerings, with treats like Thai varieties of Lays, cooking sauces, and fruit chews.

The newest addition to the “VL” family of restaurants follows the blueprint of two rotating soups per day. While noodle soup lovers can slurp tapioca noodles in a beef bone, chayote, and carrot soup or vermicelli in yellow curry broth here, pho is also available a couple of days a week. On Tuesdays, Annam brightens its pho ga with lime leaves. Saturday’s offerings include pho Annam, the restaurant’s take on beef pho with round steak, meatballs, and wide rice noodles, and a trusty pho bac containing sirloin beef and meatballs.

Thanks to Nong of khao man gai fame, many head to Mekha for the dry Phnom Penh noodles, but the pho, a little sweet and finished with a few grinds of black pepper, is also worth ordering. If there were a prize for most varied condiments, Mekha might win: The minimalist and modern restaurant offers more than just the usual Sriracha and hoisin, and also stocks house-made garlic paste, chile-infused vinegar, chile oil, and chile paste.

This banquet-ready institution is a well-oiled machine. From tai (round steak only) to the dac biet (multiple cuts of beef, plus meatballs, tendon, and tripe), the menu has more than 20 different variations of pho to choose from. All bowls of pho, fragrant with star anise and clove, come out of the kitchen quicker than seems humanly possible.

With Ha VL and sister restaurant Rose VL’s rotating roster of Vietnamese soups, it’s not an easy decision to go with the beef pho (Sundays at Ha VL and Tuesdays at Rose VL). This version isn’t a dac biet style affair; rather, this noodle soup stays simple, a rich broth full of sliced meatballs and fully cooked, thinly sliced round steak. The broth is really what stands out, however, with remarkable depth.

Run by Buddhist nuns and their disciples, Van Hanh is a godsend for vegetarians and vegans who also want to enjoy Vietnamese dishes, including noodle soups. The crab-free bun rieu might be the most popular soup served, but the vegetable broth-based pho is no slouch. It comes with mock beef, tofu, and all of the traditional accompaniments. 

Anyone who finds themselves at Clackamas Town Center and isn’t in the mood for Cinnabon will appreciate Pho Sen, a nearby Vietnamese restaurant. Diners can choose from the Special Beef Soup, which includes everything a pho dac biet can (round steak, flank, beef meatballs, well-done brisket, tripe, and tendon), to versions made with white meat chicken, tofu and vegetables. The spicy beef noodle soup comes with beef shank, pork blood, and a steamed pork leg for drama and flavor.