Noodles. Different noodles.
Textures mix in the #2 - Hu Tieu Mi Nam Vang as softer rice and chewier egg noodles entangle. Pork bits alternate between grainy, fatty, and crunch, topped off with tender shrimp. The dry version comes with a savory broth holding quail eggs and fish cake for an extra umami hit. Sip and dip and add bitter greens for extra oomph.
The first two are their signature, but it's the #5 - Dai Mi Nam Vang you'll remember. They look the same but taste quite different as the gelatinous clear noodles add another dimension, and this dish has a sweet finish that brings out more savory pork and shrimp notes. They're simple but far from simplistic, an entire adventure in flavor-savor all on their own.
A surprising addition to last year's 101 best list given the modest nature of the place, one with which I 100% agree. A fantastic find, and I'm glad it fell off the list so I can enjoy it without a crowd.
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