Hanoi Byeol 하노이별

Before the noodles, a cup of warm, fragrant tea arrives at the table. The yangji chadol pho, with brisket and thin-sliced fatty brisket, comes heaped with meat in a mild, clean broth, and asking for extra Cheongyang chili gives it a kick. Another bowl uses tender eye of round. Lemon, onion, pickled radish, cilantro and sauces come on the side for adjusting aroma and acidity, and potato-wrapped shrimp, fried crisp, is the side to add. The small room is quiet enough to eat alone comfortably.