The generous bowl of special nam vang (nam vang = south seas, a reference to south east asia, not a reference to its equally good neighbour) noodle soup with pork and seafood makes a wonderful case for street food, for plates and bowls of self-contained deliciousness.
Every part of this dish was delicious. The clear broth was light but flavoursome, the surface dotted with pleasant oils. The transparent, thick and flat mung bean noodles had a lovely springy texture. Meat and seafood components tasted fresh and cooked exactly. Pork came in two ways, lurking all over the bowl minced, or in several thin lean slices. The pieces of squid were tender and crunchy, the light scoring on the surface allowing them to round into a flowery curl. Shrimps were bright and are snappy to the bite. Also came with bean sprouts (with roots plucked away) and watercress, a green chilli and a wedge of lime.
As I mentioned previously (link below), the menu at this new place consists mostly of rice plates and noodle dishes, which makes it a friendly option for the solo diner. Glad to see another chowish option in Chinatown.