This is delicious Vietnamese food like that prepared curbside by the bustling country’s street vendors of Saigon. The owner, Hahn Nguyen, who grew up there, is spreading the culinary gems of her childhood to the people of the East Bay in an elegantly simple space where colorful documentarian-style photographs reflect a country in transition. The steaming portions are large, yet the prices small. Soups, salads, and wok dishes often feature noodles in many iterations—rice, flour, egg, cellophane—and diners can augment rice plates with meat, shrimp, or a fried egg plus add shrimp-stuffed tofu skin. Serves lunch and dinner daily.