Vegan Vietnamese fare is a treat for carnivores and herbivores alike. The flavors here are true to form, while the mock meats don’t disappoint. The expansive menu means that there’s something for everyone.

Banh it ram is one of Vietnamese cuisine’s great pleasures — little rice dough dumplings stuffed with shrimp and pork sit on top of an airy, crunchy fried rice dough base. Ben Ngu’s rendition is one of Little Saigon’s most popular. Don’t sleep on the mi quảng (a Central Vietnamese noodle dish of wide, flat noodles and various toppings with fresh vegetables and herbs), either.

Pho Akaushi’s new sleek, modern digs are a departure from the original location inside the Saigon supermarket. It only takes one look at the extra-fine grease bubbles and a taste of that clean-yet-robust broth to know that Pho Akaushi hasn’t forgotten the attention to detail and labor-intensive hustle that got them here. While pricier than most competitors (owing to the use of the restaurant’s eponymous American wagyu), true fans of beef phở will find the experience more than worth the splurge. 

This French-Vietnamese bistro is tucked into an already inconspicuous strip mall, but follow your nose — the scent of sizzling stone plates of garlic-butter filet mignon and lamb chops intensifies as one approaches this hidden gem. The true star of the show, though, is their bò lúc lắc. Khoi Hung’s rendition is a departure from the more black pepper-forward shaken beef dishes at institutions like Tan Cang Newport Seafood. Khoi Hung’s version comes draped in a buttery, rich gravy that cranks the umami up to 11, and is perfect with a bowl of rice. 

Those unfamiliar with Vietnamese desserts may be a bit wary upon seeing legumes, seaweed, and root vegetables swimming in a sea of coconut milk, but it’s a refreshing experience that’s particularly crave-worthy during hot months.

Brodard’s nem nướng cuon might just be the most famous dish in the neighborhood. Carefully tucked inside a rice paper wrapper is lettuce, a cucumber baton, fresh cilantro, pork sausage, and a tightly coiled deep-fried wonton. The warm tương chấm dipping sauce is vital to the experience.

Here at this central Vietnamese restaurant, chef and owner Mai Tran prepares family recipes that she learned in her hometown of Thua Thien. The bún bò Huế  is fantastic dish, as are the bánh ít kẹp bánh ram  — two-story cakes comprised of shrimp-stuffed glutinous rice dumplings perched atop fried glutinous rice cakes. 

Boulangerie Pierre & Patisserie is home to Little Saigon’s finest French-Vietnamese pastries, including airy baguettes and a pitch-perfect pâté chaud — a savory pastry filled with ground pork or chicken.

Often imitated but never duplicated, the original Tan Cang Newport Seafood in this Santa Ana strip mall makes the best stir-fried lobster around. The signature lobster arrives piping hot, hacked into manageable bits, and ready for the taking. Order the tender bò lúc lắc (Vietnamese shaking beef) for the complete surf and turf experience.

Gather a group and head to Hien Thanh for terrific com phan gia dinh, a traditional family-style meal served with plenty of white rice. It’s hard to go wrong with the cá kho (caramelized fish in a claypot) and the canh chua (sour soup), two tried and true Vietnamese staples.   

The free range birds at this Little Saigon institution are available steamed on their own, but make sure to get it as part of their phở gà — the extra-fine grease bubbles in the broth are evident of a thorough skimming of schmaltz, resulting in a refreshing, clean broth that’s good to the last drop.

When it comes to bò bảy món, diners are served seven different beef preparations including spiced ground beef wrapped in betel leaves and beef porridge. Served alongside are a host of fresh vegetables, herbs, and rice papers for wrapping. Also of note is the whole baked catfish.

Thành Mỹ’s noodle dishes are undeniable, but the bun stand out. Industriously prepared toppings like a great chả giò (Vietnamese-style egg rolls) and large grilled shrimp are just a few of the things that dress the restaurant’s chewy, thicker rice noodles. Bring it all together with a healthy pour of their sweet and savory nước chấm.

Tan Hong Mai specializes in banh cuon made the traditional way, steamed over mesh in fine sheets. The slightly opaque rice sheets come filled with minced pork and wood ear mushrooms, and served with fish sauce, beansprouts, and different proteins.

This humble storefront (that also sells lottery tickets — don’t ask) might have Korean dramas with Vietnamese subtitles blaring from the TV and a surly looking Vietnamese lady taking your order. It’s part of the charm of Ba Le, but the magic in their banh mi is in the bread — warm, crunchy with an ethereal airy crumb, it’s hands down one of the best values in food. Make sure to eat the sandwich quickly — that crumb doesn’t travel well, and you might spot a certain Eater writer eating one in his car in the parking lot.

Broken rice with all the fixings is what it’s all about at Com Tam Thanh. Choose from grilled pork, shredded pork with pork skin, or meat-stuffed tofu wrappers, and most importantly, don’t forget the fried egg to top it all off.