mmm-yoso!!! is the name of the food blog you are reading. For almost 12 years, Kirk has been posting. Ed (from Yuma) and Cathy have been assist posters. Today, it's a Cathy post.
Typing in 'Pho Pasteur Anh Hong' into the 'site search' box at the top left yields about 50 results. It's another regular stop for us, but I haven't posted about it in almost a year.
It seems we are usually seated at this table and I have this view of the far corner back wall. 
Again, this was another brief lunch meeting for The Mister and I and we chose some items to share. The Banh Xeo is always made quite nicely here; crispy turmeric spiced pancake filled with lightly sautéed bean sprouts, fresh shrimp and pork. (It's served with a plate of lettuce leaves and mint, which I failed to photograph). 
A small but very full bowl of crab egg drop soup was ordered this day, both because of the chilly day and also because…crab. 
The wide fried rice noodles under this Chinese stir fry of vegetables with chicken was a nice choice.
Both Vietnamese and Chinese dishes are on the menu, which has over 200 items on eight pages is fun to explore.
Anh Hong Pho Pasteur 7612 Linda Vista road San Diego 92111 (858) 569-7515
Ah yes, Table 4, aka the Table of Death or “where to seat the Caucasian customers”.
This was the first Vietnamese restaurant we went to many years ago. I always liked their beef served 7 different ways.
I always wonder why mung bean became so pervasive in banh xeo and then again I’m not a huge fan of it besides the pork belly and shrimp.
The Mister and I can point out Table 4 in just about every restaurant, cc. We just call it “our regular table”. We are planning a special dinner in less than three weeks; 7 course beef sounds like a plan.
The mung bean is another texture in the banh xeo, Bill; maybe that’s the reason. I like the crunchy pancake and fresh herb flavor combined with the pork and shrimp flavors-kind of a fancy salad.