Pho Tiu has portions of scrummy slices of roasted pork, blanched bean shoots, scissored herbs, crushed nuts and dried shallots are placed on top of noodles.An assortment of what could be mistaken for leak-catching containers - some big, some small - hold the unique, liquid ingredients, some hot, some cold. Varying measures of fish sauce, vinegar, thickened pork bone broth and some kind of light brown oil are spooned over it.Originating in China, coming to Hanoi via Saigon, it is a noodle dish which captures the essence of Vietnamese cuisine.