Phorage is a pared-down, simple Vietnamese concept in the corner of a strip mall on Overland Avenue. The chef is Perry Cheung, who spent time as the executive sous chef at San Francisco's Slanted Door and was also the chef at ROC Kitchen. The space has a sleek, minimalist look with a long, central table, a counter facing the wall on one side and tables on the other. Order the excellent pho: the oxtail broth is deep and rich, with a hint of sweetness; oxtail meat falls off the bone in tender, fatty hunks. The restaurant also serves thin-sliced rare beef pho, as well as a chicken version. There are broken rice dishes with pork, chicken and shrimp, and vermicelli with pork, chicken or tofu. There are also a couple of salads and spring rolls.