Pho

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so there is an inherent baseline risk of cross-contamination in non-dedicated kitchens. However, many diners report strong precautions, labeling, and staff training to mitigate this risk.
• Isolated or older reports mention concerns about kitchen practices or hygiene, but these appear to be outliers relative to the majority of recent experiences.
• The main risk area centers on items that are not GF (e.g., spring rolls) and the need to communicate allergies clearly at seating and again during ordering.