In the bun nuoc leo, a canopy of basil hides shrimp and crispy chunks of roast pork, which bathe in an unctuous broth flavored with whole fermented fish that disintegrate during the cooking process.
Great Vietnamese can be hard to come by, but this place has it all: affordable, a great ambiance, and a menu that mixes classics with a few oddballs. We love the beefy and spicybun bo huesoup.
Probably the best Viet spot i been to. The Pho is good... The Bun Bo hue is def on point and it is actually spicy(pepper corns), and the banh mis are better than anywhere else i taste in nyc.
Whether it's one of the many soups served here, a bahn mi or viet coffee, everything's delicious! My go-to spot for Vietnamese worth a half an hour bike ride.
Bun bo Hue is a must have. Rare to find in NYC and a good rendition here. Spicylemongrasschili broth, with long simmeredbeef shin and tendon. Like pho's angry little brother.
Try the house specialPho. Can't remember the official name but's very good! And of course, let me join the masses by saying the bahn me, #1, is a no-brainer
Try Bun bo Hue soup-brick-red beef broth tastes of long simmering, spiked w/ chiles, lemongrass, & shrimp paste & great hunks of braised beef & slithery rice vermicelli, along w/ scallions & cilantro.