The small take-out shop makes its own Vietnamese-style pate that goes into its banh mi. Based on baguette rolls that are springy with a crunchy crust, popular items are the dac biet, or special combo, and the barbecue pork, but there are also vegetarian options filled with tofu or egg. Wash down the sandwiches with a durian or strawberry smoothie with or without boba. 

Look for the long queues in front of the Mira Mesa standby. It’s worth the wait for pho that comes with just the right proportions of protein, onions, and cilantro. Try the filet mignon pho with the steak on the side so you can add the meat yourself to the steaming delicious broth to make it just the way you like it.

The first U.S. location for a family-run restaurant with a handful of branches in Vietnam, this friendly establishment specializes in Vietnamese breakfast, from cast iron pans of eggs served with Vietnamese meatballs, steak, or pate paired with fresh baguette to plates of delicately-steamed banh cuon, rice rolls that might be filled with ground pork and topped with fried shallots.

With locations in Mira Mesa as well as City Heights, the banh mi here are made with baguettes baked fresh throughout the day. Try the Cali Special with the traditional cold cuts of pork, Vietnamese meatloaf, and ham or the tender lemongrass beef with a sweet tang.

Slotted in the corner of Vinh Hung Supermarket, this mostly-takeout spot offers a wide array of dishes, ranging from traditional entrees like Ha Noi grilled pork on vermicelli to cubed vermicelli with fried tofu and boiled pork. On certain days, they offer specials like spicy grilled chicken with sticky rice.  

One of San Diego’s most beloved longtime Vietnamese restaurants, this Convoy Street establishment offers over 200 dishes to choose from. There is something that will satisfy any craving from broken rice entrees to pho noodle soup and its famous garlic butter chicken wings. Try the seven-course beef dish for two that includes vinegar fondue with beef, grilled beef, and ground beef in grape leaves.

The spacious establishment with ample parking has drawn loyal followers in Pacific Beach. Start off with the Vietnamese crispy egg rolls, filled with pork and taro. The deeply satisfying pho broth is a dependable base for add-ons like thin slices of eye-round steak and Vietnamese meatballs. 

This cheery longstanding Linda Vista establishment serves traditional dishes, like the tomato-based bun bo hue with pork trotters and spicy beef. Another specialty is the hen xuc banh trang, which features a black sesame seed-studded cracker that diners use to scoop up mouthfuls of scrumptious spicy baby clams.

This cozy restaurant serves cuisine from Hue, a city in central Vietnam, where a popular soup features a tomato-based broth and noodles with pork beef flank, ground shrimp meatballs, and ground pork meatballs. Try the banh loc appetizer — glutinous tapioca with dried shrimp and pork steamed in a banana leaf. You can also bring your own pot to take the broth home.

Primarily a takeout shop, this no-frills spot makes its own pate, ham, and other deli meats used for its sandwiches filled with generous portions of protein, cilantro, and pickled daikon. It’s also known for its hefty fried egg rolls made two ways: wrapped with a wonton wrapper or in rice paper for that distinctive bubbly look. 

The cash-only establishment does an incredible duck bamboo noodle soup found in few restaurants in San Diego. The juicy sliced duck is served on a plate to be dipped in a gorgeous fish sauce with shavings of ginger and carrots. The vermicelli noodle soup is sprinkled with bamboo slices, adding complexity to the richly simmered broth. Frequent customers even bring in their own pots to take home family-sized portions of bun mang vịt.

This modern Vietnamese restaurant has shaken up the dining scene with its contemporary take on French-influenced Vietnamese cuisine. Recognized by California’s Michelin guide and voted as Eater’s Restaurant of the Year, the Golden Hill stunner’s highlights include smoked dry-aged duck with nuoc mam chimichurri and wild mushroom congee, deliciously paired with a Vietnamese spritz, made with Aperol, lychee liqueur, and jujube-flavored tea.