Every day, the broth simmers for 12 hours with herbs and ingredients imported from Taiwan — the Taiwanese chef's own recipe.
Beef and tendon stew tender in that same pot; noodles are timed to stay springy. Alongside: braised pork rice, Taiwanese fried chicken, dumplings.
The District 1 branch at 176 Tran Hung Dao keeps the red palette — lanterns, lattice doors, a Taipei 101 mural — a corner of Taipei in Saigon.
