In this area, when people think “Vietnamese cuisine” one word often immediately comes to mind: pho. But one look at the weighty, wood-bound menu at Minh’s shows that Vietnam is a country that has a lot more to offer than its famous bowls of anise-spiked broth with bites of beef. In fact, Minh’s menu offers 20-some pages of curries; caramel clay pots that sound like they could be cloying but only flirt with sweetness; heaping dishes of bún, which feature grilled proteins and vermicelli noodles; rice plates; seafood; and at least eight vegetarian options. Minh’s also has a prettier setting than your average cafeteria-like pho house. Tables covered with white cloths sit under pretty, tiered lampshades hanging from the ceiling. The mauve walls are set off by dark wood panels, and a large golden statue reclines in one corner of the room. Those looking for something more familiar could start with the combination rice roll packed with mint, shrimp, pork and vermicelli noodles all wrapped in soft rice paper. Feeling a little bolder? The shrimp-and-shredded-yam fritters are just as satisfying, and the newly added banana-flower salad with baby clams is a marvelous harmony of crunchy textures and bold flavors. For entrees, we’ve enjoyed the savory Northern grilled pork bún, which comes deconstructed on a giant platter filled with rice vermicelli noodles, lettuces and marinated pork shoulder. (There is also a Southern version that uses pork loin infused with lemongrass, but the Northern pork bún is the house specialty.) The caramel catfish arrives in a clay pot teeming with silky pieces of boneless fish in a rich onion and black pepper gravy. Yes, you can still order pho at Minh’s. But with this many enticing choices, why not try something new?