About Pho 39
Pho 39 is a vietnamese restaurant in New York, NY, located at 70 W 39th St. It holds a 4.2-star rating on Google across 341 reviews, a large enough sample to be a genuinely reliable signal.
Google describes it this way: “Vietnamese eatery for noodle soup, including pho, along with bánh mì and other standards.” That summary is short, so the rest of this page fills in what the listing data actually shows — the hours, the service options, the accessibility details, and how diners have rated it over time.
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
A star average hides more than it reveals, so here is the actual distribution behind Pho 39’s score. Of 341 rated reviews, 221 are 5-star (65%), 52 are 4-star (15%), 25 are 3-star (7%), 13 are 2-star (4%), and 30 are 1-star (9%).
That puts 80% of reviews in the top two buckets, with 13% 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.
What to Order and How to Eat It
If you are new to pho, the core of the dish is the broth: beef bones (and often oxtail, brisket, or knuckle) simmered for hours with charred onion and ginger, then seasoned with star anise, cinnamon, clove, coriander, and fennel. A good pho broth is clear rather than cloudy, deeply aromatic, and savory without tasting heavily salted. That long simmer is the single thing that separates a serious pho kitchen from one cutting corners with a base concentrate.
On most Vietnamese menus you will see pho bo (beef) and pho ga (chicken) as the two anchors. Within beef pho, the cuts matter: tai is rare steak that finishes cooking in the hot broth at the table, 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 of them, which is the usual recommendation for a first visit because it lets you find the cut you actually like.
The plate of garnishes that arrives alongside — Thai basil, bean sprouts, lime, sliced chili, sometimes culantro — is not decoration. Add them gradually rather than all at once: the herbs wilt fast, the lime shifts the whole balance of the broth, and once you have over-acidified a bowl there is no walking it back. Hoisin and sriracha are best used in a side dish for dipping meat rather than squeezed straight into the broth, which muddies a stock the kitchen spent hours clarifying.
Hours and When to Go
Pho 39 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 11:30 AM at the earliest to 9 PM at the latest, totaling roughly 67 service hours. Service starts at lunch rather than breakfast, which is typical for Vietnamese restaurants operating in the US.
The kitchen closes before 9 PM, so plan on an earlier dinner. Arriving within the last half hour of service is a gamble at any restaurant that simmers its broth in daily batches, since the best cuts and the freshest garnishes tend to go first.
It is open both Saturday and Sunday. Full day-by-day hours are listed above, pulled from the restaurant's Google Business Profile.
Ordering, Takeout, and Delivery
Pho 39 offers dine-in, takeout, and delivery.
A note on pho to go, because it is easy to get wrong: the noodles keep absorbing liquid the moment they sit in hot broth. A kitchen that cares packs the broth, the noodles, the meat, and the herb plate in separate containers so you assemble at home. If your order arrives pre-combined, eat it immediately — reheating a bowl whose noodles have already gone soft does not recover the texture. This is the same problem ramen has with delivery, and the same fix applies — I go through it in detail on the ramen takeout guide.
Table service is offered, so you will be seated and served rather than ordering at a counter.
Atmosphere and Who It Suits
Diners describe the room as casual. 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.
Accessibility, Parking, and Payment
Parking: paid parking is available.
Payment: credit cards, debit cards, and NFC mobile payments accepted.
Dietary options: the listing flags 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.
Pho vs. Ramen: How They Differ
Since this is primarily a ramen directory, the obvious question is how pho compares — and the two dishes are genuinely different despite both being noodle soups. Pho uses flat rice noodles (banh pho) in a clear, aromatic beef or chicken broth built on charred aromatics and warm spices. Ramen uses wheat-and-kansui alkaline noodles in a broth that is usually richer and more heavily seasoned with a concentrated tare. Pho is finished by the diner at the table with fresh herbs and lime; ramen arrives composed and is meant to be eaten as the chef assembled it.
Nutritionally they diverge too. A standard pho bowl is generally lighter — a clear broth, rice noodles, and lean sliced beef, with the fresh herb plate adding bulk without much else. Ramen’s richer broths, especially tonkotsu, carry more fat and calories. Both can run high in sodium, which is the honest caveat for either dish. If you want that comparison in more depth, my guide on whether ramen is healthier than pasta and the breakdown of the healthiest noodles you can eat both cover the same ground for ramen specifically, and what ramen noodles are made of explains the alkaline-noodle difference in detail.
The broth styles are worth knowing if you are moving between the two cuisines. Ramen splits into four classic families — tonkotsu, shoyu, shio, and miso — which run from very rich to very light. Pho’s clear beef broth sits closest to shio and shoyu in weight, so if pho is your baseline, those are the ramen styles most likely to feel familiar. The full four-style comparison walks through each one.
If you like one, the other is a reasonable next stop, and the two often appear in the same neighborhoods — Vietnamese and Japanese restaurants tend to cluster in the same commercial districts. Our search map shows both cuisines together, so you can see what else is within walking distance of Pho 39.
Location and Contact
Pho 39 is at 70 W 39th St, New York, NY 10018, in Manhattan. The map on this page pins the exact location, and the address links straight to Google Maps driving directions. To see what else is nearby — including ramen restaurants — browse the main search map, where pho spots appear with green pins.
You can reach the restaurant at +1 917-472-7119. For a cash-only or limited-hours kitchen, a quick call is the most reliable way to confirm before heading over — Google hours are usually right but not always current around holidays.
There are 341 photos attached to the Google listing, which is the fastest way to judge portion size and how the broth actually looks before committing to a drive.
A closing note on how I read a listing like this one: Pho 39 has 20 attributes filled in on its profile, which is a well-maintained listing. Businesses that keep their profile current tend to keep their hours current too.
