Sup So Good brings Southern-style pho to Perth’s CBD. But its signature is beef rib pho served in a rockstone hotpot. Broth bubbles and keeps warm in a dark stone pot as you dunk noodles, dough and other toppings into the bowl.

You’ll also find other usual suspects part of Vietnamese fare: com tam (broken rice), served with a pork chop and a sunny side up egg; and bun cha (meatballs with bermicelli noodles) served with nuoc cham.

There’s also the bun dau mam tom, a colourful platter stacked with deep fried tofu, pork belly and nem chua ran – a crispy pork sausage that’s popular in Hanoi’s street food markets. It’s served with mam tom, a bright purple shrimp paste. Pork offal is also on the menu – intestines, organs and other parts are stir fried, steamed or served on a bed of congee.

Finish with che, a traditional dessert soup with mung beans, kidney beans, tapioca, jelly and fruit all in one bowl.