Phorage

Award-winning modern Vietnamese restaurant in Palms using hormone-free meats and locally sourced ingredients for every bowl. The beef pho is built on a broth from American Wagyu beef bones simmered overnight, topped with paper-thin wagyu slices and herbs, while the chicken pho uses free-range birds from Marys Chickens. The oxtail pho, with fork-tender braised oxtail added tableside, has developed a devoted following. Must-try is the oxtail pho with an extra order of tendon.

Pho