Helmed by owner, director and chef Nam Quoc Nguyen, Annam Vietnamese Cuisine's sister establishment is a casual 80-seater that specializes in noodles from northern, southern and central Vietnam, offering items like flower crab noodle soup, with an entire deep-fried soft shell crab, tofu and tomato, and dry yellow curry duck noodles ($8.90). The star is the pho, with chicken, beef combination of beef balls, beef shank, tendon and tripe, and Wagyu beef. There are also light starters such as fresh rolls with shrimp, egg and herbs, as well as bánh mì (sandwiches) with ingredients including grilled chicken and chicken pâté, and five-spiced pork belly and pork pâté (our top pick).