In a retro diner lookalike complete with red vinyl booths, the house specialty is banh cuon, tender steamed rice sheets that come with accoutrements: sticky-sweet grilled pork, sausage cakes, or yam and bean fritters. Add cucumbers and fresh herbs, drizzle with nuoc mam, toss, and dig in. Or treat yourself to banh beo chen, tiny rounds of rice and tapioca flour that are steamed in saucers and sprinkled with toppings—scallions, fried shallots, ground pork, bread crumbs—a specialty of the old imperial city of Hue.