2003 BEST Vietnamese Restaurant
Sure, they serve pho at this hole-in-the-wall storefront in Dorchester: great steaming bowls of it, delicately flavored with lemongrass and scallions. But the soup is just the beginning of an adventurous menu of rare and authentic Vietnamese dishes. There’s a reason why the tables beneath the tourist prints and buzzing neon are always crowded with locals. The highlight is the chef’s specialty, dac biêt bò báy món, seven courses of beef served six ways to Sunday. Thin slices of pure pink meat are offered with the tools to cook it yourself at the table—boiled in vinegar, flash-fried in butter and garlic—then followed up with soup, skewers, and three other gut-busting courses. While no alcohol is served, you can wash down your meal with such exotic beverages as jasmine limeade, salty plum soda—even egg soda.
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