Although known for hearty noodle soups brimming with slices of our favorite cuts of beef that we crave when the weather turns chilly, Pho 79, a South Federal spot decked out like a rainforest retreat, 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.