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With few exceptions, this tiny Vietnamese lunch spot only serves a single dish each day — always a soupy noodle dish, and almost always a lesser-known regional variety. Of particular note, Kim Thuy Do, the restaurant’s namesake chef, serves a couple of Hanoi specialties you’ll have a hard time tracking down anywhere else in the East Bay. The must-order bowl is the Friday special: bun cha ca, a Hanoi-style fish ball noodle soup that features a peppery broth, an assortment of fish balls and fish cakes, and lots of chopped dill. On the short (and inconsistently available) “daily menu,” the plump, jiggly fried chicken wings are the highlight. Service can be haphazard, but there’s a sincerity and a palpable warmth to this family-run business.

— Luke Tsai

Hours: Mon.–Sat. 11 a.m.–5 p.m.


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Price: $-$$

Payment Type: Cash only

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