Price Scale

A rare place that makes its own fresh rice noodles—a four-day ordeal of soaking, grinding, waiting, and extruding—for vermicelli bowls, pho, and other noodle soups like the fragrant, seafood-rich 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.)

Meal Times
Dinner, Lunch
Good to Know
Child Friendly, Gluten-Free, Takeout