This downscale spot in the tourist-friendly Old Quarter is the cult favorite for bun cha, a lunchtime dish that consists of barbecued minced-pork balls in fish sauce. Diners receive an array of extra ingredients to throw in, from cold vermicelli noodles to lettuce, mint, bean sprouts, coriander and morning glory (rau muong). The chef will often yell to the vendor on the other side of the street for the perfect finishing touch—ice-cold beer brewed daily.

We loved: Signature bun cha.

Insider tip: It’s best to get here before noon; food regularly runs out soon after.