Pho Tai (Wagyu Rare Steak) in Garden Grove, CA – Pho REDBO
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#13 of 1124 · 1800+ votes
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Thin-sliced Wagyu placed raw in the bowl, cooked by 24-hr broth heat. Halal-certified. $20/$23.
Pho Tai is thinly sliced beef placed raw into the bowl at service. The heat of the 24-hour Wagyu bone broth cooks the slices as you eat – rare if you stir immediately, more cooked through if you wait. It is the most direct expression of beef quality on the pho menu: nothing is hiding behind sauce or long cooking. The beef is the whole story, and at Pho REDBO Garden Grove, the beef is Wagyu.
Wagyu’s higher intramuscular fat creates a tender result that standard eye round cannot achieve. At the temperature of Pho REDBO’s bone broth, the Wagyu slices develop a slight silkiness as the fat warms and softens – a texture that identifies Wagyu Pho Tai immediately to anyone who has eaten standard Pho Tai from a typical kitchen.
How to Eat Pho Tai
Add the herb plate first: bean sprouts into the broth, fresh basil torn and added, a squeeze of lime. Then taste the broth before adding condiments. For the rare steak: let the slices sit on the surface of the hot broth for 30–60 seconds if you want them pink, longer for more cooked. Once you stir, the cooking happens faster from contact with the noodles and other hot elements. Eat the noodles while the steak finishes to your preference.
Halal-certified. $20 regular / $23 large.
Frequently Asked Questions
Is Pho Tai the same as Pho Chin?
No. Pho Tai is rare steak – raw beef cooked by broth heat at the table. Pho Chin is brisket – slow-cooked and fully cooked before arriving in the bowl. Pho Tai is lighter and more delicate; Pho Chin is richer and heartier.
Is the Pho Tai at Pho REDBO halal?
Yes. The Wagyu rare steak in Pho Tai at Pho REDBO Garden Grove is SICHMA halal-certified (most items). Ask your server about specific specialty items.
(714) 622-4896
Mon–Fri: 10 AM–10 PM · Sat–Sun: 10 AM–3 PM, 5:30 PM–10 PM
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