Spicy, fiery red, and murky, the appearance of bún bò Huế is almost the antithesis of its better known Vietnamese soup counterpart, phở bò, which is valued for its clarity and pure clean flavors. Although both have beef as its main ingredient, it would be a gross injustice to call a spicy version of pho. Its an entirely different animal altogether with flavors stewed from the marrows of both beef and pork bones along with stalks of bruised lemongrass. The clear broth is then infused with a spicy and wonderous medley of red annato oil, crushed chile peppers, more lemongrass, along with a generous dollop of pungent minced fish paste. If youre not already salivating by now, you should be. Ladled over thick rice noodles, common toppings include sliced beef shank, ham hock, cooked pork blood, pork patties called chả Huế, and finally plenty of fresh herbs. Hungry yet?