Bún bò Huế
Bún bò Huế (pronounced ) or bún bò () is a popular Vietnamese rice noodle ("bún") dish with sliced beef ("bò"), chả lụa, and sometimes pork knuckles. The dish originates from Huế, a city in central Vietnam associated with the cooking style of the former royal court. The dish has a mix of spicy, salty, and umami flavors. The predominant flavor is that of lemongrass. Compared to "phở" or "bún riêu", the noodles are thicker and cylindrical. Features. Outside the province of Thừa Thiên-Huế, it is called "bún bò Huế" to denote its origin. Within Huế and surrounding  cities, it is known simply as "bún bò". The broth is prepared by simmering beef bones and beef shank with lemongrass, and then seasoned with fermented shrimp sauce and sugar for taste. Spicy chili oil is added later during the cooking process. Bún bò usually includes thin slices of marinated and boiled beef shank, chunks of oxtail, and pig's knuckles. Bún bò is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, chili sauce, thinly sliced banana blossom, red cabbage, mint, basil, perilla, "Persicaria odorata" or Vietnamese coriander ("rau răm"), saw tooth herb ("ngò gai ) and sometimes mung bean sprouts. Thinly sliced purple cabbage is sometimes used a substitute when banana blossoms are not available. Purple cabbage most resembles banana blossom in texture, though not in taste. Fish sauce and shrimp paste are added to the soup according to taste. Ingredients might be varied by region due to their availability.