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Despite the thoughtfully decorated room, Quan Hop isn't some trendoid restaurant that ditches homeland flavors in favor of safe, overpriced, watered-down fusion: this place knows its soup. The authenticity begins with a pho restaurant's most crucial component: the broth. Little Saigon is dominated by cafés serving broths that look like dirty dishwater and taste like cloves. But Quan Hop's broth is deeply beefy with the flavors that only meaty slabs of brisket can add. Cooks create the broth by simmering beef bones and sinew in giant pots for hours, ensuring that rich collagen adds body to the broth, and that fats and proteins don't conspire to cloud its beautifully clear complexion. The pho broth is heavy and sweet, like insulin, and just as curative.