The pho served along the Parker Road Vietnamese corridor in Richardson and Plano is a bone-deep beef broth simmered with charred ginger and onion, star anise, and cinnamon for at least 10 hours, poured over rice noodles and thinly sliced raw beef that cooks in the bowl. It is a distinct regional style shaped by the Vietnamese community that settled here from the late 1970s onward.

The largest Vietnamese community in Texas settled in the Richardson and Garland corridor after the fall of Saigon in 1975. Parker Road became the spine of a Vietnamese commercial district by the 1980s, eventually housing more Vietnamese restaurants per block than anywhere in the state outside of Houston. The pho served here is closer to the Hanoi northern style, with a cleaner broth, fewer garnishes, and a higher spice-note emphasis than the southern Ho Chi Minh City style.

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