One of the staples of Vietnamese fare, certainly for Americans, is pho (pronounced “fuh”), that wonderful, comforting rice noodle soup. I just can’t resist the pho dac biet, Thinh An’s beef combo with slices of rare steak, well-done flank, tendon, meat balls and tripe. There’s tons of flavor in these bits that most Yanks eschew, so save your ticket to Saigon and head to Waters Ave. —Jon Palmer Claridge
This article appears in Best of The Bay 2016.
