Pho Real

Pho Đặc Biệt combines eye-round steak, flank, meatballs, tripe and tendon in a broth flavored with charred onion, ginger and warm spices. The kitchen also offers hu tieu, using a different stock based on chicken, pork and seafood. Choosing the broth first is useful here, before deciding on the bowl size and additions.

Stuffed chicken wings contain pork, chicken, crab, mushrooms and onions, while sugarcane-shrimp spring rolls add herbs, cucumber and a crisp wafer. Broken-rice plates allow a selection of grilled meats and other accompaniments. For something beyond soup, bánh xèo provides a crepe with bean sprouts, onions and selected fillings to wrap in lettuce.

Smaller bowls keep the meal relatively inexpensive, while larger combinations and extras move the order into a moderate range. Vegetarians have dedicated stir-fried tofu, noodle and garden-soup choices rather than just side dishes. Groups should also note the automatic gratuity for parties of five or more when comparing the cost of individual meals with a shared hot pot.