You know how some restaurants just have a "vibe" before you even taste the broth? That's the deal with Co 7 Pho & Com. It isn't just another neon-signed noodle shop in a strip mall. Honestly, if you’re looking for white tablecloths and quiet whispers, keep driving. This place is about the steam on your glasses and the sound of heavy clay pots hitting the table.
Originally, these guys were over on North Plano Road in Richardson. They opened up in February 2025 and immediately started pulling crowds that didn't make sense for a new spot. Then, in a move that had locals checking their GPS twice, they packed up and moved to 519 N. Jupiter Road in Garland just six months later. People followed. You don't follow a restaurant across city lines for "okay" food. You do it because the broth is a core memory.
The Beef Rib Reality Check
Let’s talk about the thing everyone posts on their Instagram stories. The Beef Rib Pho. It’s served in a hot stone bowl—Phở Sườn Bò Thố Đá—and it basically looks like a prehistoric feast. You’ve got this massive, slow-braised short rib resting in a bubbling broth that stays hot enough to burn your tongue for twenty minutes if you’re not careful.
It's dramatic. It’s heavy. It’s also surprisingly nuanced.
Most places skimp on the broth depth when they add a "gimmick" meat, but Co 7 doesn't play that. The broth is a mix of beef and chicken bones, simmered long enough to get that clarity you only find in Northern-style pho bac but with the aromatic punch of the South. You get the star anise. You get the charred ginger. Most importantly, you get a rib that falls off the bone if you even look at it funny.
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Beyond the Bowl: The "Com" Side of the Menu
The name Co 7 Pho & Com literally tells you half the story is the rice. "Com" refers to the rice plates, and specifically here, they lean into the comfort of a home-cooked meal.
- Cơm Sườn Bò Nướng: This is the marinated grilled short rib rice plate. It comes with the standard pickled daikon and carrots, but the marinade is what sticks with you—savory, sweet, and slightly charred.
- Cơm Gà Nướng: Simple grilled chicken, but it’s juicy. Honestly, so many Vietnamese spots overcook their chicken until it’s like chewing on a flip-flop. Not here.
- Cá Kho Tộ: If you want to eat like a Vietnamese grandmother, order this. It’s catfish braised in a clay pot with fish sauce and black pepper. It’s salty, pungent, and meant to be eaten with heaps of white rice to balance the intensity.
Why the Garland Move Actually Mattered
Moving a restaurant is a massive risk. Doing it in the first year? That's usually a death sentence. But the relocation to Garland near Village Plaza actually gave them room to breathe. The kitchen is semi-open now. You can see the hustle. You can smell the lemongrass.
The new spot, often referred to as Co 7 Food & Puer Tea, expanded the beverage game too. If you haven't tried their sugar cane juice or the matcha creme brulee, you’re missing the "lifestyle" part of the experience. It’s a community hub now. You’ll see families sharing a Bánh Xèo (that massive crispy yellow crepe stuffed with shrimp and pork) alongside students nursing a boba.
What Most People Get Wrong About the Broth
There’s this weird myth that "authentic" pho has to be one specific way. Either it’s the minimalist Northern style or the herb-heavy Southern style. Co 7 Pho & Com kinda threads the needle.
They use a beef and chicken broth base for their chicken pho (Phở Gà), which is a bit of a controversial move for purists. But the result? It’s richer. It feels more substantial.
Then you have the Bún Bò Huế. This isn't pho. It’s the spicy, lemongrass-heavy cousin from Central Vietnam. It’s got the thick cylindrical noodles and the pork hock. If you order this expecting a mild noodle soup, you’re in for a spicy awakening. It’s bold. It’s unapologetic. It’s exactly what a rainy day in North Texas requires.
How to Do Co 7 Right
If you’re planning a trip, don't just show up at 7:00 PM on a Friday and expect a seat immediately. It’s small. It gets loud.
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- Check the location: Make sure you’re heading to the Garland address (519 N. Jupiter Rd), not the old Richardson spot.
- Start with the wings: The Cánh Gà are honey-glazed with garlic fish sauce. They are sticky, messy, and arguably some of the best in the DFW area.
- The Stone Bowl Protocol: If you get the hot stone bowl pho, the noodles come on the side. Don't dump them all in at once or they’ll get mushy. Dip as you go.
- The Puer Tea: They take their tea seriously. It’s a great palate cleanser after a heavy, fatty short rib.
Co 7 Pho & Com represents a specific shift in the DFW food scene. It’s moving away from the "quick-service" noodle shop model and toward something that feels a bit more intentional, even if the décor is still casual. It’s about the craft of the braise and the temperature of the stone.
Essential Next Steps for Your Visit
- Aim for a weekday lunch if you want to avoid the heaviest crowds; the service is notably faster when the stone bowls aren't flying out to every single table.
- Ask for the "Sate" sauce if you like heat, but taste the broth first—the chefs at Co 7 spend hours balancing those spices, and it’s worth appreciating the "naked" broth for at least a few sips.
- Check their Facebook page before heading out, as they occasionally update hours or run specials like the fermented fish soup that aren't always on the standard delivery apps.