The traditional beef noodle soup arrives with beef round eye and tendon—meatballs, brisket, and tripe can all be added. Don’t like exotic animal parts? Try the chicken or vegetarian version. Photograph by Jeff Martin.
You can treat the space as much like a bar as a restaurant, and sip on a tea-based cocktail such as the Silk Road—a mix of black tea, rum, and coconut milk—while nibbling crispy rolls. Photograph by Jeff Martin.
A variety of bowls arrive with vermicelli noodles topped with grilled shrimp (pictured here), pork, or fried tofu, with a bunch of bright herbs. Photograph by Jeff Martin.
While many tables are set aside for spur-of-the-moment meals, you can book one of the spacious booths for dinner with friends before hitting the U Street bars. Photograph by Jeff Martin.
Gibson bartender Brendan Murphy is behind a cocktail list that plays with many traditional Vietnamese flavors. If you’re a fan of sweet Vietnamese chicory coffee, try Murphy’s version, spiked with brandy. Photograph by Jeff Martin.
The muted grays and greens of the former Blackbyrd space have given way to a vibrant interior that sets bright reds and yellows against shiny black surfaces. Photograph by Jeff Martin.
