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Pho Dang Restaurant Review: Fans of pho, the Vietnamese street soup, need look no further than this unassuming, roadside kitchen for savory noodle bowls. The far-Eastern treasure comes laden with rare, thinly sliced beef, fresh cilantro sprigs and a tasty broth fragrant enough to woo even the most provincial eater. The café’s modest room seats fewer than twenty and doesn’t take reservations, but service is brisk so there’s seldom a wait. Seasoned diners will return for the pungent com tofu xao xa ot, lemon grass soy squares bedded over hot pepper and onion, or the pho tai nam gan noodle soup with beef and brisket. But the timid favorite remains bun thit nuong, cha gio, a dish of grilled pork and crunchy egg roll served on soft vermicelli. Atop this sit crisp bites of spare rib, perfect for hunting with chopsticks. Tossed with nuoc cham (fish sauce) and peppery sriracha, it’s a wonder of flavors. To some, Vietnamese still borders the avant-garde. They prefer the familiarity of General Gao’s chicken to the phonetically knotty (and far healthier) bun ga nuong, but foodies up to the challenge will reap tasty rewards.