
Based on 460 reviews
Fermented tea leaves tossed with fried garlic, toasted sesame, dried shrimp, and tomatoes — layered, funky, addictive, and unlike anything else on the menu
Burma's fish noodle soup — a rich, slightly tangy catfish broth over thin rice noodles with crispy fritters and a soft-boiled egg
House-made tofu from chickpea flour — silkier and more custardy than soy tofu, served with a punchy dipping sauce
Room-temperature rice noodles in a sesame-tomato sauce with braised pork or tofu — a subtler, drier counterpart to the mohinga