Saigon was one of the first Vietnamese Restaurants in Philadelphia, if not the first.  It's family run - the mother does the cooking, the father is host and the children are the servers.

Great cooking.  Above is the crab soup - they know to whip up a batch as soon as I walk through the door.  Along side chicken with sticky rice.  Also the chef's special, most everything in the kitchen stir-fried and  served atop crispy noodles.  To the far right, a mixed plate of delicate beef and vegetable dumplings.