Spring springs forth in spring rolls of ground pork, cellophane noodles, and black mushrooms wrapped in homemade rice paper. Folks'll mill about on the sidewalk for hours—come before 7 PM to avoid a wait—to sample the whole fish panfried with nuoc man, a garlic-lime fish sauce, not to mention the thinly sliced pork barbecued with sesame seeds, almonds, and peanuts. Beer-savvy proprietor Kathy Manning serves a half-dozen top brews (Grimbergen Double, Moretti, and Spaten, among them) to further inoculate the experience from the ordinary. Well, as ordinary as a Vietnamese restaurant on Calle Ocho can be.
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