Agreed, even in the distant suburbs like Katy. I'm always a fan of the single location "freestanders", especially for sampling different approaches to what seems a "national dish". In my experience, the origin of the chef/owner matters, and "Hanoi Pho" often turns out to be quite different from that prepared by someone who grew up in the Southern Delta (or his/her children) or has been influenced by living/working in Cholon.