Hue and Vinh Tran’s family-run restaurant, opened in 1996, is one of the city’s oldest Vietnamese restaurants and most consistent, both in terms of cuisine and warm hospitality. The restaurant delivers comforting dishes of pho, voluminous bowls of springy vermicelli and the kind of hands-on attention that can be hard to find.
Make sure to try: Goi cuon (spring rolls with shrimp, pork and vegetables); pho dac biet (rare eye of round, flank, fatty brisket, tendon and tripe); bun thit (vermicelli with grilled pork); and mi tom thit (egg noodle soup with pork, chicken and shrimp).