Since the dish has existed for more than 100 years, I'm sure the Vietnamese tradition of pho is old news to most. But it was new to me when I sampled my first bowl over the weeknd at Saigon Vietnamese Restaurant, 2022 W. National Ave.

Located just across the street from another Vietnamese restaurant, Phan's Garden, Saigon Restaurant occupies the first level of a two-story house. A staple of this South Side community for more than 10 years, Saigon is a haven of home cooking for Vietnamese immigrants; typically the tried and true sign of ethnic culinary authenticity.

Granted, the ambience is sparse. Like so many local, family-owned ethnic restaurants, the restaurant is an extension of the home and serves as a daily gathering place for family and friends.

A small bar greets guests at the entrance and several tables and booths kept plain and simple with red table cloths and glass top overlays. The room is divided into two landings, with seating occupying the lower portion and a dance floor and sound system located on the upper landing.

Service was incredibly friendly and accommodating. The chef herself delivered the meals and someone checked with us several times to ensure we were enjoying our meals.

We started with small cups of Vietnamese coffee. A thicker, espresso-like coffee is poured over a small amount of condensed milk. The liquids remain separate until stirred when the combination sweetens the bitter coffee.

The menu is several pages long and is a combination of Chinese and Vietnamese cuisines. However, Chinese staples like fried rice and sweet and sour chicken are overshadowed by Vietnamese specialties incorporating a variety of meats and fresh ingredients.

Pho, a Vietnamese soup that originated in North Vietnam, is arguably the result French and Chinese imperial influences. At Saigon, the soup is served in two sizes. Both hefty, the smaller is adequate for almost any single appetite and the large can certainly be shared by two. The only option is your choice of meat -- chicken, beef, tripe or meatballs.

The meat is added to a light broth with fresh rice noodles, green onions and white onion. Unlike most traditional soups and stews, the bowl is served with a side of fresh toppings. A pile of coriander leaves, bean sprouts, jalapenos, Thai basil, lemon, lime and spicy red pepper accompanies every order and guests individualize the soup flavor and spicy heat. A handful of sauces including hoisin, fish sauce and Sriracha intensify the broth's complexity.

We also tried the vegetarian spring rolls, which are served raw, not fried. Fresh noodles, lettuce, carrots and bean sprouts are tightly wrapped in rice paper and served with a slightly spicy red sauce.

There's no doubt the tradition of family and pho runs deep at Saigon. The food and character of the restaurant is as authentic as it comes and there is no question that I'll be back.