Las Vegas, NVVietnamese

A well-regarded south valley Vietnamese kitchen that expanded into Chinatown proper. Banh khot shrimp pancakes, duck noodle soup, and a bun bo Hue built for Hue's imperial noodle tradition anchor the menu alongside grilled pork banh mi and a raft of rice plates to go.

A Chinatown pho room on Spring Mountain Road built on contrast, sweet against bitter and fresh against pickled. The bowls run to salty tripe pho with fresh herbs, oxtail, brisket, rib-eye, fatty flank and a vegetable version, and the kitchen also sends out chicken soup, fish porridge, vermicelli with sugar cane shrimp, udon and fried chicken wings. Order the oxtail pho and add garlic noodles and a fried egg, which is how Eater says to finish a bowl here.

A Chinatown late-night fixture that keeps sending out pho until 4:30 a.m. on weekends, on a menu that runs Chinese as well as Vietnamese. Bowls come with chicken, shrimp or steak in beef broth, and there is a vegan version. Around them sit portobello fries, Vietnamese crepes, crab rangoons, spring rolls, porridges and sizzling pots of meat. Prices stay low and there are no reservations, so expect a wait once the bars let out.

The successor to Bosa 1, the small Jones Boulevard room that closed in 2012 and came back as Pho Bosa, now on South Valley View and open Thursday through Tuesday. Smoked oxtail pho and pho bo bien anchor the soups, with bun bo hue beside them, a volcanic lemongrass and beef broth carrying beef shank, tendon and cubes of ginger-infused pork blood. Broken rice plates, crunchy cha gio and soft rice paper rolls round it out.

A west valley pho counter on South Rainbow Boulevard that Eater Vegas carries on its essential pho guide. The bowls run through the standard cuts, so order the pho tai bo vien with rare steak and beef balls, the bowl with brisket, tendon and flank, or the well done brisket and beef ball version. The same guide points to the udon soup with crab and pork and to the deep fried fish cakes, which sit beside the soups on a short menu.