This neighbourhood stalwart has earned its stripes by serving consistently good pho. Rice or noodles with grilled meats and ricepaper rolls are also on the menu but it's hard to resist the beef pho, its pink slices of brisket cooking in the fragrant broth before your eyes. The secret star is the bun cha gio. Pho Pasteur cranks up this favourite of spring rolls, vegies, vermicelli and a mild fish-chilli sauce poured over the top, with chargrilled pork fingers. The dish reaches the table a while after the pho because it's cooked, quite sensibly, to order. Also at Parramatta and Sydney CBD.