Essentially dry-style rice noodles, pork chop, spring rolls filled with minced pork, and a healthy dose of pickled vegetables bathed in the all-important dressing called nuoc cham – an appetising blend of sweet, savoury, sour, and just a tinge of spiciness. A few observations: Instead of the usual basil and mint, it was garnished with spring onion instead (probably have to request for the former). The pork chop here was also strangely shrivelled up and rather middling.