Okay, so Pho Hien Vuong is supposed to be a pho house—Orange County's oldest, in fact—but the best thing on this Vietnamese soup joint's menu just might be the bun tom and cha gio, a fantastic pile of rice vermicelli topped with pork egg rolls, peanuts and charbroiled shrimp. The shrimp are always perfect—two or three grill lines per crustacean—and are a perfect accompaniment to the chopped egg rolls, which are crispy on the outside and filled with minced, aromatic pork. It's served with a small bowl of fish sauce, which you should immediately dump on your noodles, and comes loaded with fresh vegetables, everything from shredded lettuce, onions and carrots to cilantro and cucumber. Eat it with chopsticks and use a spoon to shovel the juice left at the bottom of the bowl.