Eat Great Cheap 2017What sets this cafe apart from other Vietnamese soup shops? The ginger-laced beef broth, yes, but also house-made condiments such as lemongrass paste and chili sauce. Get your bowl with a variety of meats—we like fatty brisket, meatballs, and tripe—plus a side of pickled onions to add to the brew. Also good: Summer rolls; oxtail pho; vermicelli bowl with grilled pork, chicken, and beef; iced coffee.
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.
