Discover Phở Filet
Walking into the cozy strip-mall spot at 9463 Garvey Ave ste a, South El Monte, CA 91733, United States, the first thing I ordered was their signature Phở Filet, and honestly it reset my standards for beef noodle soup in the San Gabriel Valley. I’ve eaten pho all over Los Angeles County for years, but this bowl hit differently. The broth came out crystal clear with that deep, roasted-bone aroma that tells you it’s been simmering for hours, not rushed out of a powder base.
I asked the owner how they get the broth so clean, and she walked me through their real process: beef knuckles and marrow bones are parboiled, scrubbed, then slow-simmered with charred onion, ginger, star anise, cinnamon bark, and coriander seed. Harvard’s School of Public Health notes that long-simmered bone broth releases collagen and minerals like calcium and magnesium, which explains why this soup feels both comforting and nourishing. You can taste that depth when the filet mignon slices gently cook in the bowl instead of arriving overdone.
The menu is small but thoughtful. Alongside the filet pho, you’ll see classics like brisket pho, tendon bowls, and fresh spring rolls with peanut sauce. Their beef filet is never frozen, something I only realized after a server showed me the prep station during a slow afternoon. The meat is trimmed daily, sliced paper-thin, and portioned into chilled trays so it cooks perfectly once the hot broth hits. That method is straight out of Vietnamese culinary schools in Saigon, according to chef Luke Nguyen, who often explains how slicing against the grain preserves tenderness in premium cuts.
Reviews online consistently praise the broth, and it’s easy to see why. I brought my uncle here last fall after he’d complained that most pho tastes flat now. He barely spoke for ten minutes, then finally said this was the closest thing to what he grew up eating in Da Nang. When someone who lived in Vietnam for 20 years says that, it’s not hype.
There’s also a quiet trust factor here. The place isn’t flashy, but everything feels honest. The herb plate always arrives fresh: Thai basil, bean sprouts, lime wedges, and sliced jalapeño that actually has a kick. The CDC regularly emphasizes the importance of food safety in small restaurants, and I’ve noticed their staff constantly wiping down tables, washing hands, and storing ingredients at proper temperatures behind the counter.
Prices are reasonable too, especially for filet mignon in a pho bowl. You’re paying for quality beef, not fillers. The owner admitted supply can fluctuate depending on local distributors, which is why sometimes the filet option sells out by early evening. It’s one limitation worth knowing before you plan a late dinner run.
This spot doesn’t chase trends like oxtail ramen mashups or gimmicky toppings. Instead, it focuses on doing Vietnamese noodle soup the right way. Even their chili oil is house-made, slowly infused with garlic and dried peppers so you can customize the heat without overpowering the broth. I’ve tried dozens of pho locations across Alhambra, Monterey Park, and El Monte, but this address keeps pulling me back whenever I crave a bowl that feels both traditional and refined.
