About
Hue's best-known dish, and the one other cities borrow the name for. Round rice noodles, thicker than pho's, sit in a beef broth simmered with lemongrass and seasoned with fermented shrimp paste, which gives it the depth and the faint funk that separates it from every other Vietnamese noodle soup.
A full bowl carries sliced beef shank, a piece of pork knuckle, cubes of congealed blood and often a round of pork sausage, with chilli oil turning the surface red. A plate of herbs, banana blossom and lime comes alongside, to be torn in as you go.
It is eaten at breakfast here, from small shops that cook one thing and close when the pot is finished.
Where to find it
Where to eat it, kitchens and stalls around Hue known for this dish. Tap a pin or card to locate it, then open Google Maps for directions and current hours.