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Tucked down a side street near the riverside, this stall does one thing and does it well: a rich, slow-simmered beef kuy teav that’s ready by 6am and gone by 10. Broth has real depth — star anise, charred onion, a backbone of beef bones that’s clearly been going for hours. Noodles are springy, herbs are fresh and generous.
Seating is a few plastic stools under a tarp. No menu, just point at what the neighbor’s eating. Cash only, bring small bills.
Best for: early risers, noodle purists, anyone who wants to eat like a local rather than a tourist.