The toppings take the pho beyond the bowl

The toppings for pho can become something to enjoy with a drink in their own right. The almost quivering textures of Achilles tendon and honeycomb tripe deserve more than a place in the richly flavored beef-bone pho. With zam toi (garlic vinegar) and spices, they can be enjoyed as a soup, or eaten as they are alongside a beer: there is more than one way to enjoy them.

The Hainanese chicken rice pairs moist chicken with jasmine rice. There is also a set with pho, so you can build a meal around it or take your time over a drink. At first glance this is a pho shop, but the toppings open up more ways to spend time there. That unexpected depth is what stayed with me most.