From Hanoi 프롬 하노이

Mealtimes almost always mean a wait, but a loop around nearby Mangwon Market makes the time pass quickly. A certificate from the chef's cooking training in Vietnam hangs inside, and the room is styled like a local eatery. Hanoi-style pho comes heaped with green onion in a hot broth people reach for after a night of drinking, while bun cha brings charcoal aroma and the sour edge typical of Southeast Asian food. Crispy banh xeo, a filled rice-flour crepe, works as a shared plate beside the noodle soups. Brisket pho is generous with thick-cut meat, and the fatty sliced beef pho turns a little heavy toward the end.