Vietnamese, Cantonese meet in Chinatown

New Dong Khanh’s shredded chicken salad, made with rice vermicelli, lettuce, carrots, cucumbers, bean sprouts, mint, and basil.
New Dong Khanh’s shredded chicken salad, made with rice vermicelli, lettuce, carrots, cucumbers, bean sprouts, mint, and basil.Credit: Photos by Wendy Maeda/Globe staff

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The “new” in New Dong Khanh refers to an expanded and renovated place. There’s a bubble tea bar in the front, which also serves frozen yogurt (more on that later).

This being summer, we skip the big bowls of steaming pho (though others around us have not) and go straight for the bun, the delectable salads with rice vermicelli, lettuce, carrots, cucumbers, bean sprouts, mint, and basil. Grilled shrimp bun ($7) with its sweetened, vinegary sauce offers plump curls of seafood. Grilled beef bun ($6.75) has odd-looking meat, what seems to be pressed or shaved, but it tastes quite good. Ground shrimp wrapped around sugar cane ($7) are plump, golden morsels on a bed of rice noodles, the crisp outsides revealing delicious, shrimpy bites.

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