Three generations of Vietnamese cooking, served in a single twenty-eight-seat dining room on SE Division. Hand-rolled rice noodles, beef bones simmered overnight, and the patience to do both right.
Beef bones simmered fourteen hours with charred ginger, star anise, and cassia. Rare eye-round and brisket. The broth is the dish.
A turmeric and rice-flour crêpe — shrimp, pork belly, mung bean, bean sprouts. Wrapped in mustard greens, dipped in nước chấm.
Hanoi-style. Charcoal-grilled pork patties and belly, cool rice vermicelli, fresh herbs, a warm sweet-sour broth on the side.
Linh Nguyễn cooked alongside her grandmother in District 4, Saigon, every weekend until she was sixteen. Her family came to Portland in 2003. Two decades later, she opened Lotus & Bamboo with her sister Mai — twenty-eight seats, one open kitchen, no shortcuts.
Closed Mondays for sourcing and stock day. Reservations recommended Friday and Saturday after 6pm.
"The bún chả transports you. The room is candlelit and intimate. Linh stops by every table — she actually wants to know what you thought."
"Best phở in Portland. The broth is delicate, the rare beef cooks perfectly, and the herbs are mountains of fresh. I drive in from Lake Oswego."
"Booked the dining room for our anniversary. The six-course menu was the most thoughtful meal we've had in years. Worth every dollar."
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