The menu centers on hủ tiếu khô, a dry stir-fried rice noodle dish with pork and shrimp that anchors many central and southern Vietnamese tables but appears less often in Toronto kitchens focused on soup-based standards. Gỏi vịt, a shredded duck salad finished with lime and herbs bun riêu, a tomato-based crab and shrimp broth served over rice vermicelli, round out a working list built on dishes that demand technique beyond the standard Pho rotation. The hủ tiếu khô is the kitchen's clearest marker: dry noodles require immediate plating and precision timing to avoid gumminess the presence of this dish signals a cook who understands Vietnamese noodle cooking beyond the broth.

Try the hủ tiếu nam vang, bún riêu, canh bún, gỏi gà, gỏi vịt.