Dami Pho 다미PHO

A cook from Hanoi simmers Korean beef bones for the stock and leaves little fat on it, so the broth tastes clean. The rice noodles are wider and thicker than the usual strands, which can surprise a first-timer. A set adds a plate of banh xeo, a crisp shrimp and bean-sprout pancake, or spring rolls, and cilantro and other herbs come on the side.