Vietnamese restaurants are known for sprawling menus, but what’s rare is a place that gets nearly everything right. We head to this spot for its intensely flavorful pho and other soups, well-crafted bánh mì, and nicely caramelized meats. Don’t forget the Maryland fried-chicken soup. Swipe the chicken into garlicky chili sauce, then dunk it in a bowl of rich chicken broth with egg noodles. Also good: Spring rolls; curry-chicken soup; roast quail; papaya salad with shrimp.
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.
