From the outside, RiceSpring Noodle Shack—aka “The Shack”—looks just like the house it was built into decades ago. But between the hours of 9AM and 10PM, the renovated wood interior is bustling with a diverse breakfast and lunch crowd scrambling for dirt cheap bowlfuls of flavorful Cambodian noodle soup and plates of stir-fried delicacies. Meat options run from the approachable (chicken, sliced beef) to the extreme (its house special noodle contains pork liver, pork spleen, pork blood, pork stomach, three-layer pork and pork intestine), all of it cooked in giant cauldrons in the tiny kitchen every day. When Andrew Zimmern of Bizarre Foods came to Cambodia Town to film a special Khmer culinary episode last month, he made sure to stop in. And according to our readers, you should too.