Di An Pho might be the splashiest pho debut Houston’s had in years. The wait gets up to an hour long at peak hours, and if you show up on the later side, chances are they've already sold out of everything. (They keep the buzz going with frequent giveaways and discounts announced on their Instagram.) There's only pho here—beef and chicken—and they do it with a chef's touch, courtesy of the 70-year-old family patriarch. The beef broth gets going at 3am with real bones, never powder, simmering for over 18 hours into a broth so crystal clear that regulars often ask for nuoc beo (fatty broth) on the side. For the chicken version, they use free-range ga di bo birds, favored for their slightly chewier texture, in a naturally sweet, golden broth. A dedicated coffee bar near the entrance serves ube, pandan, and coconut drinks, but the move is the egg coffee, topped with remarkably smooth whipped yolk cream.