They have a really delicious steamed rice cake - it's rice flour and and coconut milk, steamed in a big slab, topped with seasoned ground pork, cilantro, and fried shallots, served with nuoc cham. At room temperature or slightly warm, it's ok, but when heated to steaming hot, it's delicious. The texture loosens to a pudding-like consistency, and it absorbs the flavors of the topping and the sauce really well.
They also have an extensive noodle soup menu (only part of it is represented by the picture menu on the wall) that I'm working my way through. They thoughtfully package the noodles separate from the broth for take out, so the noodles aren't overcooked by the time you get back. So far, I've had a basic pho (with a good anise-y broth) that wasn't earth shattering, but was pretty great for take out, and a seafood soup (with fish balls and krab) that had great thick chewy rice noodles, but a disturbing translucent orange gelatinous lump at the bottom that I think may have been the broth base.
818 Franklin St (bet 8th and 9th St)
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