Pho Nam, from early 20th-century Saigon, is popular in the US. Its rich, slightly sweet broth stands out, with thin sliced steak, braised shoulder, tender rice noodles, fresh herbs, crunchy bean sprouts, sliced jalapenos, and fresh lime, creating a vibrant, balanced flavor.

A vegetarian version of the iconic Vietnamese dish. A delicate simmer of roasted mushrooms, dried mushrooms, roasted tomatoes, charred onion, ginger, daikon and aromatic spices yield a clear yet savory broth. Tender rice noodles, seared baby bok choy, sugar snap peas. fresh herbs, crunchy bean sprouts, sliced jalapeno and lime round out this vibrant version