The team behind Oishii honors its Vietnamese roots at this new, takeout-centric spot named for chef Thanh Nguyen’s mother, Vui. Besides traditional phos and banh mis, there are specialty spring rolls constructed with sushi ingredients like spicy tuna, avocado, and tempura flakes. Order this to go: The salmon carpaccio rivals any at a more upscale restaurant; the sushi-grade fish is cured with a lime dressing, tossed with julienned cucumbers and carrots, and sparked with fresh herbs and shallots. Tender, rustic dumplings are savory delights, filled with herb-flecked pork, shrimp, and cabbage; they’re especially tasty with the spicy dipping sauce. Beef pho dac biet features an aromatic, star anise–kissed broth (packaged separately), meatballs, rare steak, and rice noodles. Dial up the seasonings with the accompanying herbs and sliced jalapeños. Pro tip: If your to-go pho contains rare beef, be sure to microwave the broth to piping hot so that it cooks the meat.
Note: Review reflects COVID-19 protocols in place at the time of visit.
Drinks: No bar