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- 98%Budget Travelers
- 51%Spiritual Seekers
- 51%Business Travelers
User Reviews (7 Reviews)
- My Father's KitchenMember ofLocal CultureOutdoor EnthusiastsBudget Travelers+ 9Jan 29, 2014
On a drizzly day in San Francisco, chicken noodle soup sounds perfect. Order the pho ga, a bright broth of chicken filled with rice noodles and shredded chicken then garnished with spring onion, onion, and cilantro. A squeeze of lemon really perks up the flavor. There's beef noodle soup and roast chicken also on the menu. It's a small and intimate shop, perfect for lunch. They aren't open past 7pm and they're closed on Sundays. There's Vietnamese coffee and they serve Blue Bottle. The tables could be less sticky, but the service and food are worth repeat visits.
- My Father's KitchenMember ofLocal CultureOutdoor EnthusiastsBudget Travelers+ 11First to ReviewJul 05, 2012
My Father's Kitchen is right across the street from the Mt Zion campus of UCSF. This is just a few blocks from where I used to live.There is a dearth of Pho establishments for many blocks. This one has been opened for little over a year.
I really wanted to like this place.
It looks like a dive from the outside, but walking in, it has a nice, clean, simple decor, with wood tables and chairs, wood floor, and mini-spotlight track lighting.
The service is really nice, too. The son serving and the mother cooking our day of visit were sweet.
The Cha Gio (deep fried egg rolls) is very good, much lighter and crispier than most places. The Nuoc Mam (fish dipping sauce) is very sweet.
The dishes are not the plastic Chinese red and yellow designed bowls you can buy at 99 Ranch, but rather more upscale looking Dansk-like square white porcelain with raised lips and points, and the soup bowls are also a Danish modern all white, smaller and deeper than a Pho place would use.
They only have a limited menu. The Pho comes in about 6 - 8 versions, including Pho Bo Dac Biet (beef special combo) and Pho Ga Dac Biet (chicken special). The smalls are about $7 - $7.50.
I didn't like the Pho, however. Perhaps it is more of a northern style, as the owner is half Chinese and half Vietnamese, and everyone working spoke Cantonese, not Vietnamese.
They use the wide, flat fettucini like rice noodle rather than the more common vermicelli type. The Bo Dac Biet meats were nice and tasty. But the Pho broth was very flat to me, more like what i would find in Chinese Won Ton Mein soup. In fact, it tasted like chicken broth to me.
Also, they served greens with the Cha Gio, but not with the Pho. Instead, they served little condiment dishes with sliced chili peppers and an orange slice? Or maybe it was tangelo? It was not sweet, but it was not lemon or lime. No sprouts, no greens.
I also had to ask for Hoisin sauce, which I usually put on a condiment dish with Tung Ot Sriracha, and dip my beef into so as not to spoil the broth.
So if you can't make up your mind between a bowl of Chinese noodle and Vietnamese noodle soups, come here and you will get a little of both.
PS - they really cater to the lunch and UCSF crowd, because they are only open from 9am to 7pm. They could do more business at night, because people in the neighborhood came by but were turned away.