Brass Spoon

"Bib gourmand viet ! // Diners have been queuing up for the tasty pho here since Day 1. The chef learnt to cook in France, where his family had a Vietnamese restaurant, and has recreated the vibe of a little ramen shop in Tokyo here. He uses U.S. Angus beef and Danish pork and, for the noodles’ soup base, slow-cooks beef shank bone for more than 16 hours. On top of the signature raw beef variety, do order Vietnamese sausage, beef balls, tendon, or tripe."