Regional pho northern, central, southern Vietnamese variants

None of the three restaurants (Phở 79, Phở Bằng, Phở Bình Minh) explicitly identify their pho as a specific regional style (Hà Nội, Huế, or Sài Gòn). Phở 79 is described as a general Vietnamese restaurant that serves pho and was one of the first in Little Saigon ^[1]. No information is available for Phở Bằng or Phở Bình Minh.

Regarding broth simmer time and beef-cut selection, the sources provide general pho-making techniques but do not link them to any specific LA restaurant:

• Broth simmer time: Traditional pho broth requires 6-8 hours of gentle simmering to extract maximum flavor and achieve a clear, golden color ^[2]. A pressure cooker can reduce this to 2-3 hours, and an Instant Pot can make acceptable broth in about 90 minutes ^[2]. The broth must be skimmed frequently during the first hour to remain clear ^[2][3].

• Beef-cut selection: Common cuts include beef bones (knuckle and marrow), brisket, chuck, shank, and sirloin or eye round for rare beef ^[2]. The recipe specifies that after 3 hours of simmering, brisket and shank should be removed, shocked in ice water, and refrigerated until slicing ^[2]. Raw sirloin is sliced paper-thin and cooked by the boiling broth when served ^[2].

• Key technique: Charring onions, ginger, and shallots before adding to the broth is essential for authentic flavor ^[2][3]. Spices (star anise, cinnamon, cardamom, cloves, coriander seeds) should be toasted and tied in a muslin bag for easy removal ^[2].

Conclusion: The sources do not confirm whether Phở 79, Phở Bằng, or Phở Bình Minh identify with a specific regional pho style, nor do they provide restaurant-specific details on broth simmer times or beef cuts. To answer the question fully, one would need direct menu descriptions or interviews from each restaurant.