The vast menu at this cash-only Eden Center institution means there’s always something new to discover. Noodle soup with five-spice duck is one such treasure, and it’s best eaten in two parts: Dip the duck in plum/Sriracha sauce, then move on to the thin egg noodles in a rich duck broth. Another sleeper hit: suon ram sa ot, grilled hunks of pork chop in a fragrant lemongrass-chili sauce that warms the tongue. Also good: Shrimp-filled rice crepe; bo luc lac (shaking beef); vermicelli with spring rolls and grilled pork.
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
