Vietnamese-French brasserie by Duc Ngo, housed in a former pharmacy on Kantstraße.

The pho broth simmers for twelve hours in a hundred-litre pot, visible through the front window. The nem are made with rice paper flown in specially from Hanoi. Baguette and pâté — colonial-era relics — appear in the banh mi and solo as starters alongside papaya salad, steak tartare, and duck foie gras. Inside: plants, wood, and a raw brick wall.