Although known for hearty noodle soups brimming with slices of our favorite cuts of beef that we crave when the weather turns chilly, this outpost of Pho 79 also features regional Vietnamese specialties that are perfect any time of the year. On hotter days, we’re fond of sharing a plate of banh xeo – egg-and-rice-flour crepes filled with slices of pork and shrimp and nearly buried under an aromatic heap of basil and purple shiso. The banh cuon, moist and tender rice-flour rolls, reveal a homey filling of ground pork, sautéed onions and wood-ear mushrooms under a layer of half-moon slices of pork sausage. But the fabulous pho is reason enough to stop here.
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