Twenty-two different varieties of pho noodle soups emerge from the Pho Saigon kitchen in pristine white bowls, enveloped in a cloud of steam and a gingery fragrance. The massive bowls are filled to the brim with goodies—tender steak, plump meatballs, fresh vegetables, thin rice noodles—and come with plates of crunchy bean sprouts and fresh lime wedge garnishes. Servers set these bowls down on tabletops, alongside orders of crisp summer rolls and grilled pork, shrimp, and beef vermicelli noodle dishes. They offer diners a choice of utensil, including chopsticks, forks, and inflatable foam hammers.