In the central and south region, bún bo is as famous as pho in North Vietnam. Comprised of rice vermicelli, a special broth and beef or other ingredients, the broth is pungent with lemongrass and is cooked for many hours with beef bones to make it lightly sweet. In the central region, especially in Hue City, bún can be very hot and spicy. Ba Dieu is locally agreed to be the best place for bún bo. At this place, bún is accompanied with many kinds of beef, including tendon and flank, and pig leg. To make it easy, order a “thập cẩm,” which means one bowl with all of them. This shop is on a small street and only operates for a few hours a day. It might be tricky to catch them in action, but it is well worth the try.

Danang Cuisine

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