Bun Bo Hue is named after the imperial capital of Vietnam, Hue, and it was originally dished out for royalty only. An undercurrent of heat distinguishes the soup, tempered by other sweet, salty, and sour flavors. Its lemongrass broth traditionally teems with banana flowers, cabbage, jalapenos, and a spritz of lime, plus a variety of meats. You can choose how to customize your Bun Bo Hue at Pho Nom Nom, a Vietnamese eatery that opened about six weeks ago.
The classic dac biet features sliced beef shank, pork sausage, crab balls, pig's knuckle, pig's blood curd, and soft tendon. If you're not quite adventures enough to try pig's blood curd, then order a simpler soup packed with eye-of-round steak and brisket. Pho Nom Nom also serves up its namesake pho, a beef or chicken noodle soup, and the classic Vietnamese banh mi, a sandwich on a crispy French baguette.