1. Bun bo hue

Bun bo hue.

Source: randomfoodie.blogspot.com

It is a lemon grass flavored and spicy beef noodle soup originated from the Royal Hue City of Central Vietnam. The rice noodle used is very thick as compared to pho which I’ll introduce after this dish. The broth is made from cooking beef bones for a long period of time and large varieties of spices which are different from pho’s broth. Shrimp paste is also added into the broth. Overall, it tastes hotter than pho.

It is commonly served with mint leaves, bean sprouts, lime wedges, lettuce or thinly sliced banana blossom or sliced purple cabbage, and cilantro sprigs. It usually includes thin slices of marinated beef shank, chunks of well-cooked oxtails, and pig’s knuckles. In addition, cubes of beef blood can also be included in this dish.