When all of the diners in a restaurant are sniffling and blowing their noses, it might mean an epidemic has broken out. At Dong Thanh, it's evidence that the pho packs a mean punch. The traditional Vietnamese rice noodle soup here is served in a bowl big enough to wear as a hat. The combination pho comes in fragrant broth, infused by beef tendons—which are a bit frightening and look like, well, tendons—pork balls and slices of beef. Portions of sweet basil, raw jalapenos, watercress, bean sprouts and lime on the side dare customers to go for the gusto and make the already spicy bowl even more full of contrasting flavors and aromas.

The low-key, cafe-like space is flanked by Asian competitors, but as the locals stroll in for lunch, it is apparent that it skews more local hangout than tourist trap. Point in case: while locals are given chopsticks, obvious newbies receive a fork and a spoon.

A big screen TV sits in the back corner close to the kitchen and plays CNN during the day. Each of the 12 tables comes equipped with all the condiments to make your meal meet your tastes. Along with the obvious salt and pepper, Don Thanh leaves crushed peanuts, chili sauce, soy sauce, fish sauce and garlic at each table.

Appetizers, including mainstream options like crab rangoon and egg rolls, start at $2.95. Traditional menu items include chow mien, lo mien, steamed rice dishes and chop suey, all served in humungous bowls! Try an avocado or jackfruit milkshake for a taste-bud twisting treat.

Centerstage Reviewer: Pasha Carroll