Originating in the ancient imperial city of Hue, bun bo Hue is a mixture of many kinds of meat and greens. Lemon grass creates the dominant flavour, and most of the time, this soup noodle dish is spicy, though to varying degrees. Herbs like holy basil, coriander and spring onions add to its delicacy.
Shrimp paste and chilli oil strongly influence its taste, too. Chunks of pork, beef shank, pig’s knuckles and ox tail are usually found in bun bo Hue. It also uses rice noodles that are much thicker than those used to make pho. Banana blossom is another key Vietnamese ingredient in the soup.