Quan Hop is situated in a horseshoe-shaped strip mall. The sleek space features plenty of decorative bamboo, wood floors, a curved wood bar, yellow walls and modern track lighting.

A backlit water wall showcasing the restaurant’s name connects to a well-populated fish tank, which included a poor man’s Nemo (fewer stripes) and a standard-issue Dory (the movie’s blue co-star).

Five of us split three appetizers. Goi Cuon Nem Nuong Lui (2 for $6) – charbroiled shrimp ball spring rolls – featured meatloaf-like shrimp slabs wrapped in rice paper with rice vermicelli and scallions. The light rolls came with a dish of chile-flecked peanut dipping sauce.

Banh uot cuon thit bo nuong ($7.50) were especially luscious, grilled beef wrapped in steamed rice paper with scallions. The appetizer was served with soybean sauce studded with sesame seeds.

Bánh ít ram ($5.50) are glutinous “potstickers” stuffed with crumbled pork and shrimp, scallions and black tree ear mushroom slivers. They appear on crunchy fried rice cakes and come topped with sweet fried onions and scallions.

Com ca sea bass hap gung ($12) was a light but flavorful entrée centering on steamed sea bass chunks served in a peppery broth. The square “bowl” also contained julienned ginger, okra, cherry tomatoes, red and green peppers and bitter greens.

Bún Chá Hà nôi ($8.50) is a Ha Noi classic pairing grilled pork and pork patties, topped with caramelized onion bits and strands of pickled carrot and daikon, for crunch. They serve the pork with bowls of rice vermicelli, fresh herbs and a tangy amber-hued vinegar sauce floating with pickled radish slices.

Grilled pork arrived with a dome of white rice that’s blanketed with finely minced shrimp.

Two people ordered a rice vermicelli and meat combo. Bun Tom Nem Nuong Lui ($8.50) featured grilled shrimp, sliced shrimp balls, lettuce, pickled vegetables, sprouts, scallions and peanuts. Another person got a similar dish with grilled pork instead of the shrimp balls.

The terrific Iced Mint Tea ($3.50) incorporated fresh mint leaves, sliced oranges and plenty of sugar.