Com Tam

Bun Bo Hue

Bo Kho

Bun Rieu

excellent and it distinguishes itself from any other Vietnamese restaurant.

Chao Tom

Banh Tam Bi

a delightful appetizer known for its crisp, golden exterior and savory, well-seasoned filling. These deep-fried spring rolls are traditionally wrapped in rice paper, creating a delicate, crunchy shell that encases a mixture of ground meat and diced vegetables like carrots, mushrooms, and glass noodles.

Chả Giò

Rinse the rice under cold water until the water runs nearly clear (2–3 rinses) to remove excess starch. Drain. Combine rinsed rice and 2 1/4 cups water in a rice cooker or pot. If using a pot, bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Let sit covered 10 minutes then fluff with a fork.

Rinse and cook rice

If using store-bought pickled carrots and daikon, drain and set aside. If making quick pickles: combine 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp sugar and 1 tsp salt, pour over 1 cup shredded carrot and daikon, let sit 30 minutes. Thinly slice cucumber and set aside with cilantro.

Prepare pickles and vegetables

When rice is hot and fluffed, spoon onto serving plates or bowls. Top each plate with 1 tbsp fried shallots and a spoonful (about 1–1 1/2 tbsp) of the prepared scallion oil so the rice is glossy and fragrant.

Finish rice

In a nonstick skillet, heat 1 tsp oil over medium. Crack eggs and fry sunny-side up until whites are set but yolks remain runny, about 2–3 minutes. Season lightly with salt. Place eggs on top of rice just before serving.

Fry eggs

In a bowl combine 3 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp sugar, 2 tsp minced garlic, 1 tsp minced shallot, 1/2 tsp black pepper and 1 tbsp vegetable oil. Whisk until sugar dissolves. Add pork chops and massage marinade into meat. Cover and refrigerate at least 30 minutes or up to 4 hours (longer will darken and intensify flavor).

Remove pork from fridge 15 minutes before cooking to come toward room temperature. Heat a grill pan or skillet over medium-high heat. Lightly oil the surface. Cook pork chops 3–4 minutes per side (depending on thickness) until well browned and internal temp reaches 145°F (63°C). Let rest 5 minutes, then slice thinly against the grain. Keep warm.

In a small saucepan combine 3 tbsp neutral oil and 1 tbsp butter over low heat just until butter melts. Add 3 tbsp sliced scallion and 1/4 tsp salt. Increase heat to medium briefly and cook 30–45 seconds until scallion softens and releases aroma but does not brown. Remove from heat and let sit 1–2 minutes so flavors infuse. Spoon oil and scallions over rice and pork when plating.

In a small bowl stir 3 tbsp sugar into 1/4 cup warm water until dissolved. Add 2 tbsp fish sauce, 1 tbsp lime juice, 1 tsp minced garlic and 1 tsp chopped chili. Taste and adjust: sauce should be balanced sweet-salty-sour-spicy. If too strong, add a bit more warm water.

Divide the fluffed broken rice among 4 plates (about 1/2 cup cooked rice per serving if serving other components). Arrange sliced grilled pork chops over rice. Add a piece of pork skin or steamed egg if using, a heap of pickled carrots and daikon, cucumber slices and cilantro. Top with a sunny-side-up egg and spoon additional scallion oil over meat and rice. Sprinkle fried shallots and sliced scallions over the top.

Serve immediately with nuoc cham on the side for drizzling or dipping. Encourage diners to mix the runny egg and sauce into the rice for classic com tam texture and flavor.

broken (com tam) rice or jasmine rice

water

cooked pork chop (grilled or pan-fried), thin

pork skin (option: shredded cha trung or steamed egg)

pickled carrots and daikon (do chua)

cucumber, thinly sliced

fresh cilantro leaves

scallions, thinly sliced

fried shallots

buttered scallion oil (see below)

fried egg, sunny-side up

pork chops (boneless, 1/2-inch thick)

fish sauce

soy sauce

sugar

minced garlic

minced shallot

ground black pepper

vegetable oil

neutral oil (vegetable or canola)

unsalted butter

scallions (green parts), finely sliced

salt

warm water

fresh lime juice

chopped bird's eye chili or jalapeño

Place beef shank and pork knuckle in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 8–10 minutes to remove impurities. Skim scum and foam that rise to the surface. Drain meats and discard the blanching water; rinse pot briefly.

Blanch meats

Meanwhile, char the halved onion and halved ginger directly over a gas flame or under a broiler until blackened in spots (about 6–8 minutes), turning occasionally. This adds depth to the broth.

Roast aromatics

Return the blanched meats to the clean stockpot and add 6 liters of fresh water. Add the charred onion, charred ginger, and tied leek/green onion bulbs if using. Bring to a gentle boil, then reduce heat to maintain a low simmer. Partially cover and simmer for 2–2.5 hours, skimming surface foam occasionally, until meat is tender and flavorful.

Simmer broth

After simmering, remove the meats and set aside to cool. Strain the broth through a fine-mesh sieve into another pot to remove solids. Return strained broth to heat, add fish sauce (6 tbs), salt (2 tsp), and rock or palm sugar (1 tbs). Taste and adjust seasoning — the broth should be savory with a balanced sweet-salty profile.

Season and finish

In a small saucepan, warm neutral oil over low heat. Add annatto seeds and gently heat until oil turns a deep orange-red (about 3–5 minutes). Do not let seeds burn. Strain seeds and reserve the annatto oil. You should end up with roughly 80–100 ml flavored oil.

Make annatto oil (for color)

In a dry skillet over medium heat, toast coriander seeds for 1–2 minutes until fragrant; lightly crush. If using shrimp paste, briefly toast it with a splash of oil to bloom its aroma (30–45 seconds). Remove from heat and set aside.

Toast and prepare spices

Heat 2–3 tablespoons of the annatto oil in a small pan over medium heat. Add sliced shallots and sauté until soft and translucent, about 4 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in chili paste, toasted shrimp paste (if using), crushed coriander seeds and black pepper. Cook for 1–2 minutes, then remove from heat. Add the remaining annatto oil to adjust color and richness. Taste and set aside.

Sauté aromatics & chili

Ladle some of this chili mixture into the strained broth while simmering (start with 3–4 tbs per 1 liter and adjust to desired heat and color). Simmer together for 10–15 minutes to meld flavors. Keep extra chili oil to serve at the table for those who want more heat.

Combine with broth

When meats have cooled enough to handle, slice the beef shank thinly across the grain. If you cooked pork loin or have chả lụa, slice into rounds. If using pig's blood cake, ensure it's pre-cooked and slice into bite-sized pieces. Keep slices warm or briefly reheat in hot broth before serving.

Prepare proteins

Bring a separate pot of water to a vigorous boil. Add the thick rice vermicelli and cook according to package directions until just tender (usually 2–4 minutes depending on thickness). Stir to prevent sticking. Drain and rinse briefly under hot water to keep warm and remove surface starch.

Cook noodles

Divide drained noodles among serving bowls (about 100–120 g cooked noodles per person). Arrange slices of beef shank, pork sausage/pork slices, and pig's blood (if using) on top of the noodles. Pour the hot spiced broth over the noodles and proteins, making sure broth is boiling hot to lightly cook thin meats and warm garnishes.

Assemble bowls

Wash and drain all herbs and bean sprouts. Shred the banana blossom or cabbage very thinly and soak briefly in cold water if using to remove bitterness. Thinly slice scallions and chill or soak red onion/shallot slices briefly to remove sharpness. Cut lime into wedges and slice chiles.

Prepare garnishes

Top each bowl with a handful of bean sprouts, basil leaves, sawleaf herb or cilantro, shredded banana blossom or cabbage, scallions, and a few slices of fresh chili. Offer lime wedges and extra chili oil on the side so diners can adjust acidity and heat. Serve immediately while broth and noodles are hot.

Serve

beef shank (with bone)

pork knuckle or pork hock

onion (halved, skin on)

ginger (halved lengthwise)

leek or green onion bulbs (optional, tied)

fish sauce (nuoc mam)

rock sugar or palm sugar

lemongrass (white part only, bruised and smashed)

annatto seeds (optional, for color)

neutral oil (for annatto oil)

shallots (thinly sliced)

garlic (minced)

chili paste (or sambal oelek)

ground toasted shrimp paste (mam tom optional)

toasted coriander seeds (lightly crushed)

black pepper (freshly ground)

thick rice vermicelli (bun bo hue noodles)

thinly sliced cooked beef (from shank)

pork sausage (chả lụa) or sliced pork loin (cooked)

pig's blood cake (optional, pre-cooked and sliced)

banana blossoms or cabbage (thinly shredded, optional)

bean sprouts

Thai basil

sawleaf herb (rau răm) or cilantro

lime wedges

sliced red onion or thin shallot slices (soaked in cold water)

sliced jalapeño or bird's eye chiles

scallions (thinly sliced)

Pat beef cubes dry with paper towels. In a large bowl, combine fish sauce, soy sauce, brown sugar, minced garlic, grated shallot, and black pepper. Add beef cubes and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor).

Marinate the beef

While beef marinates, bruise and finely chop the white part of the lemongrass, peel and julienne or smash the ginger, and measure out whole spices (star anise, cinnamon, bay leaf). If using annatto oil, warm oil gently with a pinch of annatto seeds (or substitute turmeric) until it takes on color; discard seeds and reserve the oil.

Prepare aromatics

Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons of oil. Remove beef from marinade (reserve marinade) and working in batches if needed, sear beef cubes until deeply browned on all sides, about 3-4 minutes per batch. Transfer seared beef to a plate.

Sear the beef

Reduce heat to medium. Add remaining oil to the pot if needed. Add lemongrass, ginger, and the reserved marinade; sauté for 1-2 minutes until fragrant. Add star anise, cinnamon stick, and bay leaf and cook for another 30 seconds to bloom the spices.

Sauté aromatics

Stir in the tomato paste and cook 1 minute to remove raw taste. Add chopped tomato (if using) and cook until softened, about 2 minutes. Return seared beef to the pot. Pour in beef stock so meat is mostly covered (about 4 cups). Add annatto oil (or turmeric oil) and sugar if using, and bring to a gentle simmer.

Build the braise

Reduce heat to low, cover partially with a lid, and simmer gently for 1.5 to 2 hours until beef is fork-tender. Skim any excess fat or foam from the surface as needed. About 20-30 minutes before the end of cooking, add carrot chunks so they become tender but not mushy.

Simmer

Taste the braising liquid and adjust seasoning with additional fish sauce, salt, or a pinch more sugar as needed. If the sauce is too thin, increase heat and reduce uncovered for 5–10 minutes to concentrate flavors; if too thick, add a splash of stock or water.

Adjust seasoning

Remove and discard whole spices (star anise, cinnamon, bay leaf) and any large bits of ginger or lemongrass if you prefer. Sprinkle chopped cilantro and sliced green onions over the stew and add a grind of fresh black pepper. Serve hot with lime wedges on the side and baguette, rice noodles, or steamed rice for soaking up the sauce.

Finish and serve

Refrigerate leftovers in an airtight container for up to 3 days; flavors deepen overnight. Reheat gently on the stovetop over low heat, adding a little stock or water if needed.

Storage

beef chuck, trimmed and cut into 1-1.5 inch cubes

soy sauce (light)

brown sugar

garlic, minced

shallot or small yellow onion, grated or finely minced

freshly ground black pepper

vegetable oil or neutral oil

lemongrass, white part only, bruised and finely chopped

ginger, peeled and julienned or smashed

star anise

cinnamon stick

bay leaf

tomato paste

beef stock (or water and bouillon)

carrots, peeled and cut into 1-inch chunks

tomato, chopped (optional for freshness)

annatto oil or neutral oil with a pinch of turmeric (for color)

sugar (optional, to balance)

fresh cilantro, chopped

green onions, thinly sliced

black pepper, freshly ground

baguette or rice noodles or steamed rice (for serving)

Rinse pork bones. In a large pot, add 10 cups water, pork bones, dried shrimp (or shells), halved onion, smashed garlic and ginger. Bring to a boil over high heat. Skim scum for 10 minutes, reduce to a gentle simmer and cook uncovered for 1 to 1.25 hours to extract flavor.

Toast and Simmer

After simmering, remove bones and solids and strain the stock through a fine-mesh sieve into a clean pot. Return to medium heat and season with 3 tablespoons fish sauce, 1 teaspoon salt and 1 teaspoon sugar. Adjust to taste — the broth should be savory with a slight sweet balance.

Strain and Season

Roughly chop raw shrimp and pork shoulder and pulse in a food processor until a coarse paste forms (not totally smooth). Add egg, 1 tablespoon fish sauce, 1 tablespoon tapioca starch, 1/2 teaspoon sugar, 1/4 teaspoon white pepper and annatto oil if using. Pulse to combine into a sticky mixture. Taste a tiny piece cooked in a pan and adjust seasoning.

Make Shrimp-Pork Paste

Heat 2 tablespoons cooking oil in a nonstick skillet over medium. Drop spoonfuls of the shrimp-pork paste to form small patties (about 2-inch). Fry until golden and cooked through, about 3 minutes per side. Transfer to a plate lined with paper towel. These will be added to bowls as the protein and to flavor the broth further.

Pan-Fry the Mixture

In the pot with the strained broth simmering, add the tomato wedges and simmer 10 minutes until softened and releasing juices.

Cook Tomatoes

Stir in 2 tablespoons tamarind paste (or the juice of 2 limes) and 1 teaspoon palm sugar. If you like a stronger fermented note, add up to 1 teaspoon shrimp paste (mắm tôm) — dissolve in a small amount of hot broth first. Taste and adjust fish sauce, tamarind/lime and sugar until balanced: tangy, savory, slightly sweet.

Finish Broth Flavor

Return the fried shrimp-pork patties briefly to the simmering broth for 2 minutes to warm and release extra flavor.

Add Shrimp Patties to Broth

Cook rice vermicelli according to package instructions (usually soak in hot water for 5–8 minutes or briefly boil 1–2 minutes) until tender but not mushy. Drain and portion into serving bowls.

Prepare Noodles

If using tofu, pan-fry slices until golden and place on bowls. Halve the hard-boiled eggs and add to bowls as desired.

Optional Tofu/Egg

Arrange a handful of bean sprouts, herbs (Thai basil, sawleaf/ cilantro, mint), sliced scallions and fried shallots in each bowl over the noodles.

Ladle the hot tomato-shrimp broth over the noodles and garnishes, making sure each bowl gets several shrimp-pork patties and tomato wedges.

Serve immediately with lime wedges and chili on the side. Let diners add more fish sauce, tamarind or chili to taste.

dried shrimp (or shrimp shells)

pork bones (neck or femur, split)

onion, halved

garlic cloves, smashed

ginger, smashed

raw shrimp, peeled and deveined

pork shoulder, lean, cut into cubes

white pepper

tapioca starch (or cornstarch)

annatto oil (optional for color)

cooking oil (for pan-frying)

ripe tomatoes, cut into wedges

tamarind paste (or lime juice)

shrimp paste (mắm tôm) - optional, to taste

palm sugar or brown sugar

rice vermicelli (bun), medium thickness, soaked or boiled

firm tofu, sliced and pan-fried (optional)

hard-boiled eggs, halved (optional)

sawleaf (rau răm) or cilantro

mint

fried shallots or garlic

chili slices or chili oil

Place beef bones and oxtail in a large stockpot and cover with cold water (about 1–2 inches above bones). Bring to a rapid boil over high heat for 10 minutes. Skim and discard the cloudy scum that rises. Drain bones and rinse them and the pot under hot running water to remove impurities.

parboil bones and clean

While bones are parboiling, char the halved onion and ginger over an open flame, on a dry skillet, or under the broiler until well blackened on the cut sides (8–12 minutes). This adds the characteristic pho aroma. Rinse lightly (do not peel completely) if heavily sooted.

char onion and ginger

In a dry skillet over medium heat, toast star anise, cloves, cardamom pods, cinnamon sticks and coriander seeds for 2–3 minutes until fragrant, shaking the pan so they don't burn. Transfer to a piece of cheesecloth or a spice infuser bag and tie closed.

toast spices

Return the cleaned bones and oxtail to the large stockpot. Add charred onion and ginger and pour in 5 liters (about 20 cups) of cold water. Add the spice bundle. Bring to a gentle simmer over medium-high heat, then reduce to low so the surface barely moves. Simmer uncovered for 6–8 hours for best flavor (minimum 3–4 hours if short on time). Occasionally skim any foam or fat from the surface.

simmer the broth

During the last 45 minutes of simmering, add fish sauce, rock sugar and salt. Taste and adjust seasoning — add more fish sauce for umami or a pinch more sugar to balance. Continue gently simmering to meld flavors.

season the broth

Remove bones, meat and large solids with tongs. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard solids. If you prefer a clearer broth, let the strained broth rest in the refrigerator for a few hours, then skim hardened fat from the surface.

strain and clarify

Soak or cook the rice noodles according to package instructions. For dried medium-width pho noodles: soak in warm water 20–30 minutes until pliable, then blanch in boiling water 10–20 seconds until tender but still slightly chewy. Immediately drain and rinse with cold water to stop cooking. Portion into serving bowls.

prepare noodles

For very thin slices of raw beef eye round or sirloin, place meat in the freezer for 20–30 minutes until slightly firm (not frozen solid). Use a very sharp knife to slice across the grain into paper-thin pieces. Arrange raw slices on a plate and keep chilled until serving. Toss brisket slices with a teaspoon of sesame oil if using.