On a bustling alley corner in the Tenderloin, Turtle Tower is easily missed- unless you happen to know its chef and owner Steven Nghia, who appears to know everybody walking past. The best way to describe Steven's take on pho is fresh. He buys produce from farmers' markets down the street, free-range chickens, insists the beef be hand sliced and buys noodles made fresh that day. The noodles in your bowl were probably made a mere three hours before you take the first bite.
It takes a confident chef to name his restaurant after Hanoi's famous landmark Thap Rua, or Turtle Tower. Steven says he wanted his customers to know where his restaurant stands among the many pho shops of San Francisco-and his instincts were right.