The Best Vietnamese Restaurants in Dallas (2026)

Pho with rare beef is on the menu, but Cris and John is not a straight pho house. The kitchen runs Vietnamese fusion small plates that pull from two culinary traditions, and the cocktail program follows the same logic. Dishes here read as genuinely one-of-a-kind rather than a rebranded standard menu. For a first pass at Vietnamese fusion in Dallas, this is the room to start with.

DaLat runs a full bar alongside its Vietnamese kitchen, making it a practical stop for both a pho fix and a happy-hour drink. The spicy edamame draws repeat orders, and the bun holds up alongside the pho as a reason to come back. Service runs attentive enough that regulars return often. Portions and price point have drawn some pushback compared to Garland options, so come with calibrated expectations.

Banh Mi Station sits inside Irving Mall, which makes it an easy weekday lunch stop with no parking drama. The chicken banh mi is the anchor order. The trio bao brings fried chicken, pork, and tofu in a single plate; the fried chicken skews dry but the flavors hold. The fish bun has drawn notes about needing more seasoning. A solid quick-service Vietnamese option when the clock is running.

D'Vegan runs a dollar-sign price point and a menu built entirely around plant-based Vietnamese and Chinese-style cooking. The D'Vegan noodle soup, listed as number eight, is the signature pull, especially in colder months when the broth earns its keep. The pho draws longtime regulars who rate it seriously against the broader Dallas field. For vegan Vietnamese in a strip-mall setting, the room has real tenure on this corner.

The Viet po'boy is the call at Lá Me: ham off the bone, country-style, built on a banh mi frame and distinct enough that it keeps people coming back. The broader menu draws regulars who have been eating here for five years and report consistent quality across dishes regardless of regional Vietnamese variation. Counter-service strip-mall setup, dollar-sign pricing, and the kind of reliability that makes it a reference point rather than a novelty stop.

Pho Midway earns its repeat business across dine-in, takeout, and delivery, which says something about kitchen consistency. The pho broth is the centerpiece, drawing strong notes on depth and freshness. The ca kho to, a braised fish in caramel sauce, pulls in regulars specifically craving that dish. Spring rolls round out the table. A strip-mall room that functions as a genuine neighborhood anchor for Vietnamese comfort food.