Glendale Phở Co.

This is the second time I ordered well-done beef and they gave me raw meat. I cannot eat raw meat for health reasons, and this mistake is not just careless — it’s dangerous. I even returned the food, and the manager wasn’t even there to take responsibility. Two times in a row is unacceptable. This place clearly does not care about customers’ safety or their own quality standards. If you value your health and expect basic respect for your order, avoid this place.

Try this place. Food came out fast. They have a parking lot. I was feeling a little sick so I came here for the broth! The broth was flavorful I got chicken Pho Ga. It was peaceful in here (quiet, and nice view from the window.) The chicken could’ve been more tender! I will be back! Prices are okay… it’s LA right? I Paid $18 without tip! I remember when I used to pay $8 back in 2016 but then again… that was almost 10 years ago 😂😂😂 Check this place out!

pretty decent bowl of pho. they’ve made the menu really customizable, where you can add up to 3 meats to a bowl of pho. there’s an option for large, regular, and kids size bowl of pho. you can also mix and match the veggie/meat versions of the spring roll and fried roll when you get the combo. service was fast and friendly. i like that they give you scissors if you wanna cut anything.

Absolute five star experience. They answered my questions accommodated. My extra order of beef and the flank was particularly awesome and the broth was tasty. I'm going to be back and you should go except not when I'm going because I don't want there to be a line

WHERE'S THE COLLAGEN?!?! High-quality, authentic pho broth typically becomes gelatinous ( jelly-like and slightly wobbly ) when refrigerated. That texture happens because the broth has been properly simmered for hours with beef bones and connective tissues, releasing collagen that sets as it cools. It’s usually a sign of a rich, nutrient-dense, carefully prepared broth. Unfortunately, that hasn’t been my experience with Glendale Pho Co. I’ve taken their broth home several times, and after refrigerating it, it remains completely liquid - like water. From my understanding of traditional pho preparation, that suggests the broth may not be simmered long enough to extract the natural collagen that gives authentic pho its depth and body. For me, the broth lacks the richness and slow-cooked quality I expect from real pho. I value transparency and traditional preparation, and based on my experiences, I won’t be returning. I also hope the restaurant reflects on the importance of preparing broth the traditional way and being open about their cooking process. Authentic pho takes time and care — and that’s what many of us are looking for.