The beef broth at this pho destination is pure and deep, with a waft of ginger. You can’t go wrong with a combination of brisket, tripe, and meatballs, but the real draw is the oxtail noodle soup swimming with a fistful of scallions and slivered onion. The restaurant offers all the usual accompaniments (bean sprouts, lime, jalapeño, and basil so fresh it tastes plucked from a garden), but it sets itself apart with house-made chili and lemongrass-garlic sauces. The latter condiment is so addictive you’ll want to put it on everything. Also good: Fried-shrimp rolls; combination vermicelli bowl (grilled pork, beef, and chicken).