Pho Redbo

Flaming Wagyu Carpaccio – ultra-thin Wagyu torched tableside. Wagyu Sliders (3 pc) – whole-muscle Wagyu, caramelized onion, BBQ mayo. Shaking Wagyu Beef (Bò Lúc Lắc) – wok-seared over rice. Wagyu Fried Rice – wok-fired for buttery wok hei

7725 Garden Grove Blvd, Garden Grove, ca 92841

Thinly sliced American Wagyu beef, torched tableside or presented on a lava stone with sliced onion, cilantro, and scallion. Dine-in only

Thinly sliced rare steak, tender rib cubes, well-done brisket, and meatballs. All meats are Wagyu except meatballs

Delicate slices of rare Wagyu steak in our signature 12-hour bone broth

Cubed Wagyu beef seared with garlic, onion, and house seasoning, served with rice

Wagyu beef braised until tender, served with bread or noodles

Wok-fried rice with premium American Wagyu beef

No concentrate is used. The broth is started fresh from Wagyu bones and simmered through the full cycle. American Wagyu is usually a Wagyu-Angus cross. It carries noticeably more marbling than commodity beef while keeping a beefy, familiar flavour, and it holds up well in a bowl where the beef is one component among several. Australian Wagyu tends to be raised on longer feeding programmes and sits between American and Japanese on marbling. Japanese A5 is the top grade of the Japanese scale, so heavily marbled that it behaves almost like a different ingredient – rich enough that a small portion does more work than a large one

brisket bowl

Rare steak Pho is served by laying raw sliced beef over hot noodles and pouring boiling broth across it at the table. The beef cooks in about fifteen seconds. With a lean cut, that fast cook can leave the slice tight and a little dry. With Wagyu, the marbling melts in the same fifteen seconds and releases fat directly into the broth, so the slice stays tender and the broth picks up a second layer of richness that was not there when the bowl left the kitchen. That is the practical case for Wagyu in pho. Not prestige – behaviour. It handles a fifteen-second cook better than lean beef does, which is exactly the cook that rare steak Pho asks for

If you prefer beef that has already done its cooking, brisket is the better call. Slow-cooked, sliced thin, more savoury than delicate. The suits people who find rare beef too subtle

Slow-cooked Wagyu brisket, rich and dense with broth flavor. Best for first-timers

Rare steak, brisket, and rib cubes together – the full Wagyu Pho experience

Bold Wagyu rib cubes tenderized by the slow-simmered bone broth

Thin-sliced Wagyu placed raw in the bowl, cooked by 24-hr broth heat. Light and delicate

The full menu is available at Pho redbo Garden Grove uses the same sourcing standard: Wagyu beef from farms personally vetted by the founders, halal-certified across every protein, 24-hour Wagyu bone broth simmered fresh daily. The takeout experience here is the same quality as dining in – no shortcuts in preparation or ingredients