Pho Dien 1960

I absolutely loved the Vietnamese Pho Dien at FM 1960, Humble and it's still the best in town! They've got this secret recipe that makes the Pho taste amazing—every flavor just blends perfectly. The service is super quick, and the owners, a friendly couple, make you feel right at home. They really care about giving you the best taste and experience. It's my go-to spot for delicious Pho and great vibes!

First timers, walked in and were immediately seated. The seating is right next to each other, no space between you and the next table. The server didn't give us any time to even read the menu, I thought he was just going to take our drinks but just stood there and we felt forced to order whatever we first read. Two tables that came in after we ordered did receive their food first but in the end the food was good. Pricing wasn't too bad either. I would visit again eventually.

My compliments to the owner, who I understand is Vietnamese, for bringing the authenticity and heart of Vietnamese cuisine to this wonderful establishment. Pho Dien has undoubtedly mastered the art of delivering a fantastic dining experience, offering a perfect blend of quality, taste, and affordability. I can't wait to return and savor more of their delectable dishes. Kudos to the chefs and the entire team for creating such a memorable culinary adventure!"

They have the best Mango smoothie/Bubba drink I have ever had. You can taste the fresh mango and it tartness in the smoothie, thank you so much for whoever prepared it. I had the Pho Thai nam, the famous Pho and the noodles were soft/ almost soggy, the meat didn't look like the flat steak meat we usually get with the Pho and it was curled together ( please see photo) but to be honest, it tasted very good. Now the Pho itself was just Ok, trust me i had much better tasting Pho in Northwest Florida and in Birmingham. The service was quick and friendly and the prices were very reasonable. I also saw the servers helping out with cutting the lettuce and vegetables out in the serving room instead of the kitchen ( please see pictures). Don't you think this process should take place in the kitchen in a sanitary condition instead of infront of the customers who are eating lunch and/or dinner?