"New Chef/Owners have totally elevated this restaurant! Since we're not in the 1990's anymore, fusion dishes are mercifully but slowly being phased out (although a few favorites will remain). The kitchen now has a focus and it's on traditional, high quality Vietnamese food! Standout dishes we've tried are: Pho: home made soup with better grade beef AND their special boneless rib finger Bun Bo Hue: spicy, fragrant broth compliments the tender beef and pork Bun Cha: pork belly is used instead of just the regular pork; additionally, the Cua Be is included (small deep fried egg roll with a meat AND crab filling) A couple of bonus are not having to clean the utensils and a small selection of beers on draft (and wine). This is now our go to Vietnamese restaurant in the Bay Area and we live in San Jose! If you haven't tried Vespa, I strongly recommend doing so!"
