Often declared the place to get Sydney's best pho, it's a challenge for this low-key eatery to keep up with demand. The pot starts cooking early, with pho bo (beef noodle soup) standing above all else as the standout dish, and most popular order by far. Other selections satisfy but are secondary options, from mi do bien, a slightly oily seafood soup with prawns and fish balls, to pho ga, a chicken noodle soup with fatty pieces of chook. Choose from tapioca, egg and vermicelli noodles, and garnish your soup, to taste, with sides of fresh herbs and bean sprouts.