Sure, the bathtub-size "super bowls" of pho are a fun novelty, but the real draw here is the housemade rice noodles, soaked, ground, and fashioned over several laborious days. A visit to this yellow-walled spot just off Jackson doubles as an opportunity to explore Vietnamese soups less prevelant in America, like spicy bun bo hue or comforting hu tieu. Dong Thap’s pure-tasting broths are too light for some, perhaps; there’s always hoisin and sriracha. But oh man. Those noodles. The difference is apparent almost down to a molecular level. (Noodles are also sold by the pound to take home.)