Pho117

One diner’s bowl of bun bo Hue came loaded with beef, meatballs and braised pig’s trotter, along with plenty of vegetables. They first tried it as served, then added pickled garlic, lemon juice and chilli, taking the flavour in a spicy, sour direction. Another diner who ordered the same dish found its savoury flavour deep, yet the overall taste light. The combination of varied textures and seasonings to adjust to your liking is part of the appeal of this noodle dish.

For noodles in broth, pho and beef noodle soup are options to consider. One diner described the beef noodle soup as lighter and milder than the richer-tasting Hue soup. There are also reports of staff explaining how to eat the vegetables and which sauces to pair with each dish, adding to the experience after ordering.

Rice noodles served without broth offer a different choice. A diner noted that a generous topping of fried onions added fragrance. It’s an option for when you’d rather enjoy the noodles with their toppings and aromas than tuck into a bowl of soup.

Beyond noodles, char siu banh mi and mixed rice paper salad are worth a look. One diner singled out the rich, creamy sauce in the banh mi. Another said they take home the mixed rice paper salad on every visit; it can be chosen as a meal or to take away. Dine-in and takeaway are available, and payment is cash only.