A mom-and-pop Vietnamese kitchen running for over a decade, Phở Little Saigon in Point Loma's Midway District seats fewer than 10 tables inside a strip-mall suite at 3445 Midway Drive, cooking from a menu built around slow-simmered pho and charcoal-grilled proteins. The beef pho broth simmers for hours using a traditional bone-stock method, producing a clear, deeply flavored base for builds like the XL Special Pho and the chicken pho, while the grill side turns out marinated pork chops and shaking beef—a dual format that covers more Vietnamese ground per seat than the streamlined noodle menus at Slurp. Fewer than 10 tables fill a compact dining room where the kitchen operates in near-full view, a transparency that exposes the prep-intensive workflow behind each bowl and rice plate. Vietnamese iced coffee brewed through a phin filter, taro smoothies, and Thai green tea round out a drink program that functions as a standalone café stop for the Midway District San Diego lunch crowd. Vermicelli bowls, broken rice plates, and spring rolls extend the menu well beyond pho into the broader Vietnamese street-food canon, covering a savory-snack range that intersects with the Asian dumpling and small-plate format at Meet Dumpling elsewhere on the Point Loma dining map. The kitchen's most labor-intensive plate—bo luc lac, or shaking beef—sears marinated cubes on a blazing-hot wok and finishes with a raw-herb garnish, a multi-step technique that anchors the difference between an owner-operated pho house and an assembly-line Vietnamese chain.