There are few things more comforting than a big bowl of soup on a cold(ish) winter night. The great thing about pho (pronounced like fuh, not foh fo' the n00bz) is that you don't have to sacrifice flavor and spice for that comfort. This Vietnamese staple has blown up in the Valley over the past few years and it seems like there's a new pho house popping up on every corner.
For this battle, we pit two near neighboring restaurants against each other, both known for their authenticity, to see which will win. To make it a fair fight, we compared the pho tai at each place, a version that includes thinly-sliced rare beef that cooks in the hot broth from the kitchen to the table.