The first rule of a good pho place is that somewhere in the name should be the word, pho. The second rule is that along with the bowl of soup, there should be lots – huge, plentiful and overflowing – accompaniments of fresh herbs, bean sprouts and condiments.
Pho Tan Hoa followed both rules and, on days when its meat supply is fresh, can compete as the best pho joint in the San Francisco area. There are better places in San Jose, but if you want to stay in SF, this is the place to go. Just steer clear of the crackheads in the Tenderloin.
Positives: Lots of meat. They don’t cut back here (compared to most places), and if you order the combo #9, the variety is fresh and succelent enough to not overpower your senses. Rare, brisket, gristle, fat, tendon and tripe all co-exist in a light broth. The noodles was al dente enough, and the hints of star anise and ginger was pungent enough to qualify as proper pho.
Negatives: A quibble, but MSG is used, as is pho seasoning powder. Most places in the States (and now even in Vietnam), shorcuts their way through some pretty sophiscated powders. There are a few places in Orange County that does it old school, and you can tell by the clear broth that only comes from beef bones simmering overnight. The broth at Tan Hoa is murky – but because they add in onions and other seasonings, the taste is approximate enough to draw hordes of Asian crowds during lunchtime. Another good rule to follow.
All in all: 7/10.