Saigon Restaurant & Bar lists pho tai chin featuring a mix of rare eye‑round and cooked brisket, served in beef broth with rice noodles and a side of herbs. Its version stands out because you get both tender slices and richer brisket in one bowl, appealing to diners who like varied textures of beef. The broth carries enough body to support the mixed meats without feeling heavy, and the noodles and toppings stay balanced across the generous portion. Roundups of Cleveland pho frequently mention this restaurant as a place where you can enjoy pho along with a broader Vietnamese menu and a drink program.