An

The world has changed in many ways since An first opened in January 1987 – but the restaurant's much-admired approach to making pho has stayed the same. Walk inside and you'll notice its signature scents: spices and bones being simmered for the Vietnamese noodle soups. There are five kinds of chicken pho and nine types of beef pho to savour. Owners Xuan and Hiep Phan named An after their daughter – who was seven when the Bankstown eatery first launched. Today, she helps run the restaurant, which has room enough to fit its many fans (there are 230 seats inside). Over the decades, this institution has repeatedly appeared in food guides, been recommended by local chefs and is constantly referred to as one of the best spots for pho in Sydney.