Vietnamese
Di An Di
This is a modern, plant-filled Vietnamese restaurant where the kitchen specializes in contemporary, regionally aware dishes that break away from standard takeout tropes. The space is designed like a sleek, sunlit greenhouse with hanging flora and minimalist wooden tables that fill up quickly with neighborhood regulars. First-timers should know that the dining room gets incredibly loud and high-energy, making it a better spot for a lively group dinner than a quiet, intimate conversation.
★ The Legend
Pho Thin Ha Noi
This Hanoi-style pho features brisket that is wok-seared with garlic and a mountain of scallions before being submerged in a clear, deeply aromatic beef broth. Regulars always pay the small upcharge to drop a raw egg yolk into the hot broth, which adds a rich, velvety texture to the fresh rice noodles.
◆ Fan Favorite
Bánh Tráng Nướng
Often called 'Vietnamese Pizza,' this street-food-inspired dish uses a crisp-grilled sheet of rice paper as a crust to hold scrambled egg, ground pork, scallions, and spicy shrimp floss. It is served on a gold cardboard round and is designed to be sliced up and shared immediately while the crust is still shatteringly crisp.
● Chef's Pick
Cơm Gà
Chef Dennis Ngo's signature roast chicken dish is a personal homage to his parents' hometown of Nha Trang, featuring charred chicken coated in a sticky, Texas-style fish sauce and molasses glaze. He pairs the bird with turmeric rice and a shallot-infused crème fraîche aioli, a clever nod to the white sauce found at New York halal carts.
◇ Hidden Gem
Bánh Tráng Trộn
Most tables skip past this cold rice paper salad in favor of hot appetizers, but regulars know it is one of the most texturally exciting plates on the menu. Strips of raw rice paper are tossed with house-made beef jerky, quail eggs, pickled papaya, and Vietnamese mint, all softened slightly under a tangy, sweet chile dressing.
✦ Off the Menu
Thịt Kho Trứng
This off-menu comfort classic features tender, caramelized pork belly braised in coconut water alongside a seven-minute jammy egg with an oozy yolk, served over white rice with pickled mustard greens. It is a nostalgic childhood favorite of the owners that occasionally surfaces as an unlisted special, so you have to ask your server if the kitchen has a batch bubbling in the back.
Insider Tip
Order a side of their house-made tương ớt hot sauce, which the kitchen crafts from scratch using red bell peppers and fiery red Thai chilis. It has a bright, fruity heat that completely transforms the spring rolls and fried tofu when used as a dipping condiment.
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