The Chinatown branch introduced many Sydneysiders to the dreamy deliciousness of pho, but Bankstown is the original and still the best. The broth here is accessible, neither overly sweet nor salty. Don’t restrict yourself to noodles; their chilli fish sauce is one of the best around - made for pouring over just about every other dish on the menu including combination broken rice with grilled pork and runny fried egg, or dry vermicelli noodles with shredded mint and your choice of spring rolls, grilled beef or sugarcane prawns. Fresh ricepaper rolls are $2 each. Also at Parramatta and Chinatown, Sydney.