On a recent lunch visit, I started with the golden pancake appetizer, which was really more of an omelet than a pancake, with shrimp and bean sprouts folded into it. It was light and qualified as an appropriate starter.
For my entree I chose pho tai nam, a beef soup with sliced rare beef (not rare for long as the hot broth finishes the cooking). It also had long rice noodles, bean sprouts and chopped scallions. What it didn’t have was a separate plate of add-ables — extra spouts, basil, jalapeno and lime wedges, such as are offered at most other pho restaurants in town. It was OK, the soup was fine without them, but I thought it strange. Soups, by the way, are available in two sizes: large and extra large. The large is plenty.