Where To Eat MICHELIN-Recommended Pho
"One peek at the specials on the wall of this bright, clean, busy dining room (maybe golden-fried squid strewn with sea salt) will have you begging for a seat. Depending on the weather, eager diners pack in for cha gio, pork spring rolls with nuoc cham and or goi cuon, fantastic summer rolls filled with poached shrimp and vermicelli. Right now, pho is the star and choices are abundant. Try pho tai, where raw beef shavings are cooked to tender perfection and combined with a scalding hot, savory broth replete with herbs, sprouts, and chewy noodles." - Sophie Friedman
