"Here, hu tieu mi nam vang is the house special that combines rice and egg noodles. It’s the way to go when trying this style of dry pho for the first time (though it can also be ordered with soup). The clear broth is served with a single piece of puffed fish cake and two petite quail eggs. It’s warm and flavorful. Diners splash the dry noodles with spoonfuls of delectable broth. A plate of fresh chrysanthemum leaves are intended to wilt in the soup or to be eaten as bitter green bites. The table condiments include pickled garlic slices, jalapenos, fish sauce, and chili sauce. Another popular noodle dish is the dai nam vang, which is also served wet or dry. (The texture of these clear noodles resembles Korean-style japchae flavored with sweet soy sauce.) Pro tip: order both the no. 2 hu tieu mi nam vang (rice and egg noodles) with the no. 4 dai nam vang." - Jenn Tanaka
