Samuel Moehring / Noodles

With plum sauce and sesame. They sear/crisp them on the broad sides, so the resultant texture is the chewy, dense noodles with a slight crisp crunch on the outside. I could eat these all day!

Great noodles with a lot of snap! The broth is rich without being greasy or filmy, and perfectly savory. Very filling.

In essence, beef-and-anise soup with big, hearty house-made noodles. Same goes for the beef tendon soup. Even better when taken home and reheated!

This is the number 6---essentially, everything except bo vien. The tai comes raw, to be cooked by the hot broth and noodles while you eat. The noodles are chewy and perfect, and they don't sog up later on, though they don't usually last as i eat them first. The broth is beefy and satisfying without being overly oily, and it's a complex broth, unlike the one-dimensional broths you get at less reputable places. I love the onions in this broth as well. The tripe is a nice addition, if you like it, and it's always properly cleaned.

I don't know the real name of these. Long, tender long noodles with pork, served with soy sauce. The noodles are very unique and slippery, and taste amazing, even on their own.

Just ramen, yeah, because there's too many adjectives. Pork ramen in a cilanrto-curry-peanut broth. there's chopped peanuts on it, and they really take the dish to the next level. Noodles were the perfect texture for ramen, nice and stiff.

I believe it's pho tai chin or pho tai nam. Nonetheless, you get still-raw beef cooking in the broth and some already done brisket/flank. I always forget which it is. It's the #2 on the menu, and it is dang good. The broth is on the savory side as opposed to the sweeter side, and the noodles are firm and satisfying.