Tam Tam 땀땀

Beef intestines pile up in the bowl of spicy so-gopchang pho, the house signature, with heat levels from 0 to 3. Because the intestine fat thickens the broth, the spice feels rich rather than clean, and even level 1 bites hard. Level 0 is the safe start for anyone wary of chili. Ordering happens on a kiosk at every seat, with payment at the counter on the way out, and the screens make the two-person tables cramped. For the charcoal-grilled beef pho, a staff member sears the meat with a torch at the table, leaving a smoky edge. Noodles are wide and flat, and bean sprouts, noodles and rice each get one free refill.