Pho Bo [Photo provided to China Daily]

As for menu recommendations, Chu points to the egg rolls for starters.

The egg rolls, which are fried in a special rice wrap, should be eaten with wrap of fresh herbs and lettuce, dipped in the house fish sauce, which gives them a unique flavor.

For the noodles, Chu recommends oxtail pho. The pho is slow-cooked for over 12 hours and seasoned that the meat falls off the bone. The rich beef flavor, in a very light and refined soup, is very savory.

For a stronger and spicier kick, Chu recommends the bun bo hue, the only spicy noodle on the menu. The pork and beef broth for the dish is made with lemon grass, herbs, spices and shrimp paste, and has a very savory and distinct taste.

Chu says diners in Beijing like the oxtail pho, and more often than not go for strong-flavored dishes, including bun bo hue.

No meal in a Vietnamese restaurant is complete without Vietnamese drip coffee, but Chu recommends drinking it cold as after having the hot soups, diners are very likely to be sweating.