Pho Kim Long is a casual counter-service Vietnamese restaurant in Oklahoma City's Midtown neighborhood specializing in pho (beef noodle soup) and banh mi sandwiches. The restaurant operates as a no-frills establishment where most customers order at the counter, take a number, and sit at simple tables while waiting 10 to 15 minutes for food to arrive.
This is a single-concept spot focused narrowly on two dishes: beef pho and pork or chicken banh mi. The kitchen does not attempt full Vietnamese menus or appetizers. Seating is limited to roughly 20 seats divided between two-tops and four-tops. The interior consists of laminate tables, utilitarian chairs, and decorative elements that amount to little more than a calendar and a few framed photos on the walls. The counter where you order sits directly visible to the kitchen, meaning you watch cooks assemble your bowl or sandwich from the moment you pay.
Pho comes in three sizes: small (12 ounces, $8.50), regular (16 ounces, $9.50), and large (20 ounces, $10.50). The broth is simmered daily and comes with rice noodles, sliced beef (rare brisket that cooks in the hot liquid), and a plate of raw herbs and bean sprouts on the side. Customers customize with lime, sriracha, and hoisin from packets at each table. Banh mi sandwiches are priced at $6.50 and come with your choice of grilled pork, rotisserie chicken, or meatball filling on a crispy baguette with pickled vegetables, cilantro, and pate. A small side of spring rolls costs $4.50. Verification note: prices fluctuate with ingredient costs; confirm current pricing by phone before visiting.
Oklahoma City has two distinct Vietnamese restaurant styles. Pho Kim Long belongs to the minimalist, soup-focused category, sharing DNA with smaller outposts that prioritize broth quality over breadth. Its direct competitor is Pho Ca Dao on NW 23rd Street, which offers a wider menu (vermicelli bowls, curries, full appetizer lists) and slightly larger portions but charges roughly 20 percent more per item. Pho Ca Dao suits diners who want variety and a quieter, more formal atmosphere; Pho Kim Long suits people who know what they want, eat quickly, and value lower cost over comfort or menu range. For full Vietnamese dining with cocktails and appetizers, restaurants like Thanh Huong stand apart entirely, functioning as dinner destinations rather than lunch stops.
This restaurant works best for people on their lunch break, students, and anyone craving a specific bowl of pho without theater. The fast turnaround (order to table in 10 to 15 minutes) and low cost make it practical for repeat visits. It does not suit groups larger than four, diners with extensive dietary restrictions beyond vegetable swaps, or people seeking a full meal with an appetizer course. Vegetarian pho exists but is not prominent on the menu; confirm availability when ordering.
Walk in, scan the handwritten or printed menu board above the counter, decide between pho or banh mi, specify your pho size and broth type if ordering soup, and state your banh mi protein if choosing a sandwich. Pay at the counter (cash preferred, though cards are accepted), take your number, and sit. A server brings water. Your order arrives when ready; bus your own table when finished.
Pho Kim Long operates Monday through Saturday, 10:30 a.m. to 8:00 p.m., and is closed Sundays. The restaurant sits in a small shopping center with free lot parking; spaces are usually available except during peak lunch hours between noon and 1:00 p.m. No reservations are taken. The address and exact hours should be confirmed by phone, as restaurant schedules occasionally shift.
Pho Kim Long survives in Oklahoma City because it does one thing affordably and well, meeting a specific need that wider Vietnamese restaurants cannot match at the same price point.
