AN Restaurant

This Bankstown gem serves the best pho in Sydney. The menu is pretty simple, which is part of the appeal. Noodles and a steaming broth are topped with your protein of choice—as long as it’s beef or chicken. There are some riffs on the theme: flank, brisket, and rare beef as well as tripe and chicken giblets for adventurous diners. You can take your pho to the next level by adding a number of sides. I recommend ordering sawtooth coriander, aka Thai coriander, which is much more pungent and flavourful than standard coriander. Also, ask for your bean sprouts to come cooked so they don’t cool the broth down when added.