Pho

⚠️ Risks & cross-contamination

• There are a handful of historical and more recent negative anecdotes about cross-contamination or unsafe practices in some locations or moments. While these appear infrequent, they show that experiences can vary and that vigilance remains important.
• The dominant pattern, however, is strong gluten-free practices: staff asking about allergies, clear labeling of GF items, and many reports of dedicated GF spaces or equipment in practice, along with Coeliac UK accreditation.