Owner and chef Kevin Tran makes fresh tofu each day for his savory and sweet vegan fare. The Iron Man pho satisfies, while the warm and sweet ginger tofu “pudding” comes through for dessert. Open for takeout and delivery in Reseda and Cerritos.

Shad Davis and Traci Phan Davis’s fast-casualMy Laiserves Vietnamese build-your-own bowls, light bites like spring rolls and fried tofu, and composed dishes inspired by family recipes including chicken with garlic rice.

With locations in Little Saigon and Redondo Beach, Pho Hue Oi is a favorite of Eater’s editor Matthew Kang. He always orders the house-special pho and garlic shrimp noodles.

Bé Ù serves Vietnamese comfort and street foods at affordable prices. The restaurant’s chef and owner Uyên Lê takes great pride in every dish on the menu, but is particularly fond of the banh mi. The sandwiches come stuffed with lemongrass-scented chicken, pork, and beef. Order Lê’s favorite vegan banh mi filled with tofu and pate.

Chef Viet Tran takes classic Vietnamese fare to hipper and healthier pastures at his Atwater Village restaurant. The young jackfruit salad makes for a satisfying meatless starter, while the turmeric white fish noodles with dill keep the crowds coming back time and again. Open for dine-in, takeout, and delivery.

LA’s historic Chinatown plays host to some of the city’s finest Vietnamese cooking. Phở 87’s winding menu includes dozens of iterations of Vietnam’s iconic beef noodle soup, but the one to order is the pho dac biet that includes a bit of every beefy cut like brisket, tendon, flank, and tripe.

Vietnamese meatballs (nem) are a curiously loud bunch that snap at first bite and squeak at first chew. Here, grilled pork meatballs and skewers are served on grand platters along with rice papers for wrapping and a forest of greens for garnishing.

The menu at Nha Trang is refreshingly pared down with only eight dishes to choose from. On the menu is pho and a few banh mi, but the specialty are noodle soups from central Vietnam. The bun bo Hue is one of the better versions to be had on this side of the Pacific.

Broken rice served with a plethora of proteins is what it’s all about at this long-standing restaurant. Toppings include shredded pork dusted in roasted rice powder, pork meatloaf, grilled shrimp paste, grilled pork, and more. Make sure to get a fried egg to top it all off.

Hidden away in the food court of Rosemead’s Square Supermarket lies Hien Khanh, a Little Saigon import that makes the very best Vietnamese desserts in town. Those unfamiliar with the genre may be a bit wary upon seeing legumes, seaweed, and root vegetables swimming in a sea of coconut milk, but there’s no need to hesitate because everything tastes stupendous.

The specialty here is Northern Vietnam’s greatest hits. The bun cha, the region’s quintessential dish, comes with charbroiled pork patties and pork belly soaking in fish sauce. An order of the nem cua be, beautifully blistered crab and pork egg rolls, is an absolute must.

The signature dish at Sáu Can Tho is baked catfish (ca dut lo hau giang). The fish’s prized crispy skin, charred in some spots and golden throughout, gives way to moist and tender flesh imbued with honey and turmeric. Served on the side are herbs and lettuce, pickled carrots and daikon, cucumber spears, vermicelli rice noodles, rice papers, and best of all, a tangy-sweet tamarind dipping sauce. Call ahead to reserve the catfish to avoid a long wait.

Banh Xeo Quan, also known as Mr. Rice, specializes in Vietnamese crepes. Owner Phi Tran opened the restaurant to bring this southern Vietnamese specialty to the San Gabriel Valley. Banh xeo, which literally means “sizzling cake,” earned its name from the sound the batter makes when it hits the scorching pan. The result is a thin crepe that’s crisp and delicate throughout with lacy, caramelized edges. Stuffed inside bean sprouts, mushrooms, shrimp, and pork. Go ahead and upgrade to the banh xeo dac biet for extra filling.

每頓飯在越南中部fa的這殿re should begin with the Hue combo, a sample platter of banh beo (steamed rice cakes topped with shrimp and cracklins), banh nam (rice cakes embedded with shrimp and steamed in banana leaves), and banh bot loc (shrimp and pork dumplings). Follow it up with the com hen — a bowl of steamed rice, baby clams, sesame seeds, and fresh herbs served with a light clam broth.

The key to excellent Vietnamese vegetarian fare is a killer mock nuoc cham (fish sauce vinaigrette), and nobody makes it better than the folks at Thien Tam. Dig into platters of broken rice prettied with seasoned wheat gluten molded into various forms, as well as classic noodle soups that manage to satisfy without any animal byproducts.