Saigon Tapioca - Vietnamese Pho Restaurant

Walking into Saigon Tapioca - Vietnamese Pho Restaurant at 3712 Galley Rd, Colorado Springs, CO 80909, United States feels like stepping off a busy military-town street and into a cozy corner of southern Vietnam. I’ve eaten pho all over Colorado Springs, from downtown noodle shops to tiny strip-mall diners, yet this place keeps pulling me back because it doesn’t try to be trendy. It just focuses on honest bowls of broth, chewy tapioca noodles, and a menu that reads like someone’s family recipe book.

The first time I came in, the owner chatted with me about how their broth simmers for over eight hours. That detail stuck with me because food science backs it up: culinary research from institutions like the Culinary Institute of America explains that long, low simmering breaks down collagen into gelatin, which is what gives good pho its silky mouthfeel. You can taste it here. The beef pho broth is clear, not greasy, but still deep and meaty, layered with star anise, cinnamon, and charred onion. When my bowl arrived, the steam carried that warm spice aroma that makes your shoulders drop without even realizing it.

Their menu is surprisingly broad for a diner-style spot. Beyond the usual beef brisket pho, they serve chicken pho, vegetarian broth, and a specialty tapioca noodle soup that locals rave about in online reviews. One regular at the next table leaned over and told me it’s their go-to whenever they need comfort food after a long shift at Peterson Space Force Base. Real-life endorsements like that say more than any rating star ever could.

What really impressed me was watching their process in action. You can see the kitchen staff blanching bones, rinsing them, then starting the long simmer in massive stockpots. That blanch-and-clean method is common in Vietnamese kitchens because it removes impurities and keeps the broth clean tasting. It’s a technique you’ll find mentioned in cookbooks by chefs like Andrea Nguyen, a respected Vietnamese food expert whose work is often cited by Serious Eats and America’s Test Kitchen.

The tapioca noodles are another standout. Unlike wheat noodles, these are made from cassava starch, which gives them a springy, almost bouncy texture. Nutrition data from the USDA shows cassava is naturally gluten-free, which makes these bowls friendly for diners avoiding gluten, though the restaurant is honest about cross-contact risks and doesn’t claim medical guarantees.

Between slurps, I overheard a couple debating whether to try the banh mi next time. I’ve had it, and it’s one of those sandwiches you think about hours later. Crusty baguette, lightly pickled carrots, and pork that’s marinated until it hits that perfect sweet-savory balance. On my last visit I ordered what the server called best seller, and honestly, I get the hype.

Colorado Springs has plenty of Vietnamese restaurants scattered across town, but this location on Galley Road is convenient if you’re coming from the east side or after a run to the mall. Parking is easy, the dining room is casual, and nobody rushes you out the door, which makes it a solid choice whether you’re meeting friends or grabbing a solo lunch.

Not everything is perfect. On busy evenings the wait can stretch, and I’ve seen a couple of reviews mention inconsistent service. My experience has been mostly positive, but it’s fair to say staffing can be thin during dinner rushes. Still, when the food arrives, you forget the wait.

I once brought a friend who claimed they didn’t like pho. Halfway through the meal they paused, looked at their bowl, and said I finally get why people obsess over this soup. That moment sums up why I keep recommending this diner. It isn’t flashy, but it’s thoughtful, rooted in tradition, and honest about what it offers. For anyone searching the city for a bowl that tastes like it was made with care rather than shortcuts, this little spot on Galley Road keeps proving it belongs in the conversation.