Medium b72a6420 0bce 48b2 9f38 4374b8776170
Mon 10:00 am - 8:00 pm
Tue 10:00 am - 8:00 pm
Wed 10:00 am - 8:00 pm
Thu 10:00 am - 8:00 pm
Fri 10:00 am - 9:00 pm
Sat 10:00 am - 9:00 pm
Sun 10:00 am - 8:00 pm
5716 Geary Blvd
San Francisco, CA94121
Call: 415.221.9890
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Reviews & Posts

Chef Matthew Tinder reviews Phở bò dặc biệt at
"I literally ate here every day for breakfast before starting work while I was in San Francisco. It’s the only place in SF I miss not having. The combination beef phở (#4) is my favorite; I still dream of it."
Chef Nick Muncy reviews Phở tái chín at
"The phở at Turtle Tower isn't much of a secret. It's ridiculous, and I try my hardest to eat it at least once a week. The flavor of the broth here is always super clean and intense, and I love the flat noodles. "
Chef Jessica Largey reviews Phở bò áp chảo nước at
"I could eat here every day, and I always get the #6: phở bò áp chảo nước. There is something so healing about phở and they make a very different style here. I like this dish in particular because everything is seared in a wok before it goes into the broth, even the noodles. The broth is so clean to begin with but then takes on this charred, fatty richness that coats your palate. "
Chef Thomas McNaughton reviews Phở tái at
"This rare beef phở is the best hangover cure you can find. Order a Vietnamese coffee to finish and you'll have a kick back in your step in no time."
Chef Melissa King reviews Phở gà at
"This place is great for hangovers but also any chilly SF day. You can order it with white meat only, skin off, dark meat only, you name it! I get mine with the skin off, a side of rare steak and a fresh coconut water—and then put extra sriracha, chilies, and lemon in it."
Chef Danny Bowien reviews Chả cá tháp rùa at
"This is No. 14 on the menu here. They bring you a cast-iron pot with the catfish in it still sizzling in turmeric oil, plus tons of fresh dill and vermicelli noodles. You eat it with pickled onions, peanuts, and shrimp paste. My other pick would be their phở gà. It's so clean and such a remarkable soup—but everyone knows about it."

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