Phamtijin Pho 팜티진 쌀국수

Beef broth rather than herbs leads the bowl of basic pho, rich and a little oily, topped with several cuts of beef. Portions are large enough that the regular size satisfies most people, and cilantro comes on request. Bun bo Hue swaps in thin noodles and a spicy broth, and the cha gio (fried spring rolls) arrive straight from the fryer. Vietnamese cooks run the kitchen while the Korean owner greets every table, a few steps from Seoul Forest Station.