Pho

⚠️ Risks & cross-contamination

• The strongest signals favor robust cross-contamination controls: dedicated gluten-free kitchen space, dedicated gluten-free fryer, and staff trained to answer questions and guide selections.
• There are occasional negative notes (e.g., a review mentioning unsafe practice and another about a staff member eating gluten-containing foods in proximity to prep); these are isolated and not representative of the majority of evidence.
• Overall, the pattern across many reviews and the dedicated safety features suggests careful handling, but as with any dining out for celiac disease, ongoing diligence (confirmations at seating and ordering) remains prudent.