Hardcore pho fans,this is not the place for you. Nam Giao doesn’t serve it – the specialty here is the central Vietnamese staple bun bo hue,an elegant combination of rice noodles,pork hock,fresh herbs and a long-simmered bone broth brightened with lemongrass and spicy-sweet shrimp paste. Heads up,traditionalists:you might have to request blood loaf,and spice is entry-level but can be intensified with chopped bird’s-eye chillies.
Chewy,crystal-skinned banh bot loc dumplings in broth with spring onion oil are beautiful to behold. Bun rieu,a robust soup,comes with slippery noodles and soft crab-and-pork dumplings.
Staff may be thin on the ground but multi-task at an elite level,packing takeaway orders and chatting with regulars as they go. A single-page menu in a light box along one wall means no choice paralysis. The only drawback is the 8pm closing time.
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