Get beef boat noodles with everything. It comes with meatballs, tendon, tripe, and liver, all swimming in a murky broth finished with blood. The result is funky, for sure, but not so weird. Read more.
Get the ox bone soup – mixed. Sul lung tang is one of the staples of Korean cuisine. Don’t be stingy with the salt, or the scallions, or the chili paste, or the two kinds of kimchi. Read more.
Get the chic mul naengmyun. Have fun digging around in the crushed ice for slices of beef, and be sure to make use of the vinegar and hot mustard on the table. Read more.
Get the galbi tang (short-rib soup). The meat is cooked perfectly, then cut off the bones into bite-size pieces right at your table. Eat the beefy broth spooned over bites of multigrain purple rice. Read more.
Get the pho dac biet. It has everything you want from a Southern pho: rare slices of beef and plenty of brisket, tripe, and tendon floating alongside rice noodles, onions, scallions, and cilantro. Read more.
Get the beef udon, but you’re here for the noodles: plump ribbons of pearly white udon that go from dough to giant slicer right in front of your eyes (provided you get a seat at the counter). Read more.
The beef noodle soup is Chongqing-style, which means that beneath that big pile of greenery, you’ll find spaghetti-like noodles and hunks of stewed beef swimming in a chili oil. Read more.
The hand-torn noodles are worth upgrading to, but it’s the fragrant broth that makes the Taiwanese beef noodle soup a standout. If you’re not full, the beef rolls are some of the best anywhere. Read more.
