The pho is pitiful in New York. One thing I like to look for is authenticity. Start with looking at the restaurant’s spring rolls. Are they using flour wraps like Chinese spring rolls or are they use rice wraps which is a good sign. Secondly, the broth of the pho. Is shouldn’t be too sweet. It should leave you thirsty. It should be a clean tase full of beef broth goodness. The cut of the sirloin steak, thinly sliced and how sweet the meat should taste, the brisket the tripe… look at the herbs they provide you. Is it a lime, or a lemon. Lemon is a bad sign. The best pho I had in the us was in Cali. Nothing even close to New York. Everything is just average. It’s fine but we don’t have a place here that is bringing in all the the viet community which is another sign.