Why go: The cooking vessel that gives the place its name—a black iron cauldron that contains a rich, milky-colored broth made from the all-day simmering of beef bones. The soup, a meal in one, is given ballast by a nest of chewy rice noodles and garnished with slices of tender beef.
What to get: Mandoo, Korean-style dumplings filled with minced beef and green onion, either steamed or fried; galbi, sweet, marinated beef ribs; seul lung tang, the marvelous beef-broth soup.
Best for: Diners who adore pho and are willing to try another long-cooked, satisfying soup.
Insider tip: Panchan, the array of cold, often pungent snacks brought at the start of the meal, are replenishable; ask the staff for extra blood sausage and pickled pear.
Open daily for breakfast, lunch, and dinner.
See all 2008 Cheap Eats restaurants
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
