This cheerful restaurant is run by its Vietnamese owner. The menu tips towards the Northern end of her home country, and cilantro is used sparingly to cater to local taste. The speciality bun dau mam tom consists of rice noodle squares, pork intestines, pork feet, blood sausage, deep-fried tofu and leafy greens, alongside fermented shrimp paste, or a fish sauce dip. Nem ran (fried spring rolls) and pork skewers are also worth trying.