The thing to get here is the pho, either the essential version with grilled chicken, or the heartier one with beef broth, different versions of which are filled with rare beef, beef meatballs, well-done flank steak and soft tendon. Each house's pho recipe is different, but strength is typically considered a virtue, as though the broth not only had been simmering for hours but was made with parts of the animal we don't like to think about too much. Mekong Delta's pho is strong like this. All versions are garnished, by the diner, with bean sprouts, cilantro and lime wedges, along with hoisin sauce and Thai hot sauce. The restaurant also makes a southern-style version of pho, with a milder, brighter broth.