at Di An Di
"The broth is the story here — a deep, clear mahogany with lemongrass and fermented shrimp paste complexity. The rice noodle texture is exactly right: firm with no chalkiness. Pig blood cake is properly spongy, not rubbery. This is the real version, not a diluted tourist adaptation."
— Expert, 96/100 credibilityExpert Reviews
"The broth is the story here — a deep, clear mahogany with lemongrass and fermented shrimp paste complexity. The rice noodle texture is exactly right: firm with no chalkiness. Pig blood cake is properly spongy, not rubbery. This is the real version, not a diluted tourist adaptation."
"Ordered it with the works — pork chop, Vietnamese ham, and that perfect soft quail egg on top. The heat level in the chili paste is intentional — it builds. This is not a gentle bowl of pho. The spiciness and the sour from fermented fish sauce is exactly what Hue cuisine demands."