Gabriella's Vietnam

Chef Thanh Nguyen brings personal family recipes and regional Vietnamese cooking to East Passyunk in a warm, intimate BYOB that fills quickly on weekends. The banh beo chen, tiny water fern cakes topped with crispy pork, shrimp floss, and scallion oil, arrive in a fleet of small bowls and are a consistent table favorite. Pho made from bones simmered for many hours rounds out the focused menu. Order the banh beo chen to start and follow it with the beef pho.

Pho