1 Pho Restaurant in Brooklyn, NY

1 Pho Restaurant in Brooklyn

Every pin below opens a full profile: verified hours, the amenities the restaurant actually lists on Google, a complete star-by-star rating breakdown, and driving directions. Nothing is invented — it’s all pulled from each restaurant’s own business profile, the same way every listing works on this site.

About Phobar — Phobar

Phobar is a Vietnamese restaurant in Brooklyn, NY, located at 80 6th Ave. It holds a 4.2-star rating on Google across 413 reviews, a large enough sample to be a genuinely reliable signal.

There is no editorial blurb attached to this listing, so everything below is drawn straight from the restaurant's own Google Business Profile data: verified hours, service options, accessibility details, and the full rating history from diners who have eaten here.

This listing is verified on Google, meaning the business itself has claimed and confirmed the profile. In practice that makes the hours and contact details more trustworthy than an unclaimed listing, though it is still worth calling ahead before a long drive.

What the Ratings Actually Show — Phobar

A star average hides more than it reveals, so here is the actual distribution behind Phobar’s score. Of 413 rated reviews, 262 are 5-star (63%), 59 are 4-star (14%), 43 are 3-star (10%), 19 are 2-star (5%), and 30 are 1-star (7%).

That puts 78% of reviews in the top two buckets, with 12% at one or two stars. That is a healthy spread for a working restaurant — most people leave happy, and the minority of low scores is worth a skim to see whether the complaints are about food or about service and wait times, which are very different problems.

You can read the full review history on Google and judge for yourself — I always skim the most recent ten or fifteen rather than relying on the lifetime average, because a restaurant's kitchen can change substantially in a year.

Hours and When to Go — Phobar

Phobar is open all seven days of the week, which makes it an easy default when other Vietnamese kitchens in the area take a midweek day off.

Across the week the kitchen runs from about 11 AM at the earliest to 10 PM at the latest, totaling roughly 72 service hours. Service starts at lunch rather than breakfast, which is typical for Vietnamese restaurants operating in the US.

With service running past 9 PM, this is a workable late option — useful, because a hot bowl of pho is one of the better late-evening meals available.

It is open both Saturday and Sunday. Full day-by-day hours are listed above, pulled from the restaurant's Google Business Profile.

Google's visit data indicates diners typically spend 45 min to 2 hr here. That is a useful planning signal — a pho lunch is usually a quicker meal than a comparable sit-down dinner, since the bowl arrives fast once ordered.

Atmosphere and Who It Suits — Phobar

Diners describe the room as casual and cozy. That is the typical register for a neighborhood pho restaurant: comfortable rather than formal, and built around turning out bowls quickly.

Google’s listing data flags it as good for solo diners and families with kids.

Fast service is called out as a highlight on the listing — consistent with pho's format, where the broth is already made and the bowl is assembled to order.

The listing also flags it as serving a local specialty, meaning reviewers associate this restaurant with a dish the area is known for.

Accessibility, Parking, and Payment — Phobar

On accessibility, Phobar lists a wheelchair accessible entrance. If you need a feature not listed here, calling ahead is the reliable way to confirm.

Parking: free street parking is available.

This is a cash-only restaurant. That catches people out constantly, so bring cash or find an ATM before you sit down.

Dietary options: the listing flags vegetarian options, vegan options, and healthy options. Worth a specific question when you order, though — traditional pho broth is beef-based, so a vegetarian bowl needs to be built on a separate vegetable stock rather than simply served without meat. Any kitchen that takes it seriously will make that distinction clearly.

What to Order

If you’re new to pho, the broth is what separates a serious kitchen from an average one: beef bones (often with oxtail or brisket) simmered for hours with charred onion and ginger, then seasoned with star anise, cinnamon, clove, coriander, and fennel. It should read clear and deeply aromatic rather than cloudy or simply salty — a cloudy, flat broth is usually the tell that a kitchen is working from a concentrate rather than a real simmer.

On most menus you’ll see pho bo (beef) and pho ga (chicken). Within beef pho, the cuts matter: tai is rare steak that finishes cooking in the hot broth, chin is well-done brisket, nam is flank, gau is fatty brisket, gan is tendon, and sach is tripe. A “special” or “dac biet” bowl combines several, which is the usual first-visit recommendation so you can find the cut you actually like before committing to it on a return visit.

The herb plate — Thai basil, bean sprouts, lime, chili, sometimes culantro — is meant to be added gradually rather than all at once, since herbs wilt fast and lime shifts the whole balance of the broth once it's in. Hoisin and sriracha work best as a dip for the meat on the side rather than stirred straight into the broth, which mutes a stock the kitchen spent hours building.

A quick note on ordering for a group in Brooklyn: pho scales well for a table because everyone can order a different cut or size without the kitchen needing to coordinate a shared dish, and the garnish plate lets each person season their own bowl to taste rather than negotiating one spice level for the whole table.

Pho vs. Ramen

Since this is primarily a ramen directory, it’s worth being upfront about the difference. Pho uses flat rice noodles in a clear, aromatic beef or chicken broth finished by the diner with fresh herbs and lime. Ramen uses wheat-and-kansui alkaline noodles in a broth that’s usually richer and arrives already composed. Pho generally runs lighter; ramen’s richer styles, especially tonkotsu, carry more fat. If pho is your baseline, shio and shoyu ramen are the closest in weight — see the full four-style comparison.

For the deeper nutrition comparison, I cover it in is ramen healthier than pasta and the healthiest noodles you can eat. If you want ramen in Brooklyn specifically, browse the ramen restaurants in Brooklyn, NY search map — pho and ramen often cluster in the same neighborhoods, since both cuisines tend to open where there's already foot traffic for Asian food generally.

If you like one, the other is worth trying on a different visit rather than treating them as competitors for the same meal. A shio or shoyu ramen and a beef pho solve slightly different cravings even though they look similar on a menu photo — one leans toward miso and tare-driven umami, the other toward star anise and charred aromatics.

More Pho Nearby

Looking beyond Brooklyn? New York also has pho in New York (4), Astoria (2), and Staten Island (1).

You can also browse every pho restaurant we track on the national pho map, or the full partners directory.