3. Bun Bo Hue at Phood

Anointed the next big Vietnamese noodle dish, Bun bo Hue is touted as the noodle to graduate to after pho. Fearsome and uncompromising, it demands more, and it gives more. Where you would appreciate the subtle sweetness of pho, you’re whacked in the face with chili, lemongrass fermented shrimp paste, congealed pork blood and a pig trotter or two. Unlike pho, the noodles here are tubular. This dish is named after Hue, in Central Vietnam, which is not surprising given the region has a reputation for spicy food.

It’s a popular dish at Phood, that specialises in a bewildering number of different Vietnamese dishes. The bowl is more accessible here, sans blood cubes and trotters. But the flavour dial is still 11 out of 10, you won’t miss the chili and lemongrass bite. There are both pork and beef in this generous sized bowl that’ll satisfy even the hungriest punters.

Location

3a/72-76 Archer Street,  2067  View Map