Soi Yeonnam 소이연남

A whole pork bone the size of those in Korean haejang-guk sits on top of the bone noodle soup (ppyeo-guksu). The broth draws on nam pla, palm sugar and tamarind imported from Thailand, with the spices kept restrained. Beef noodle soup (sogogi guksu) carries large, tender slices of beef in a clear broth, and noodles come thin or medium. Tom yum noodle soup brings lemony sourness and heat together in one broth. Two teaspoons each of the table's chili vinegar and fish sauce change the broth noticeably. Add the chili flakes slowly, because they are hot. Extra cilantro costs more, queues are routine, and pork trotter dishes run out early in the evening.