Bun Bo Hue in Lakewood, WA

Bún bò Huế comes from Huế, the old imperial capital in central Vietnam, and it is the bowl people order when they already know pho. Where pho is clear, gentle and aromatic, bún bò Huế is bolder on every axis: a beef and pork bone broth built on lemongrass and chili, with a deeper red color and a savory backbone from fermented shrimp paste.

The noodles are different too. Instead of pho’s flat rice noodles, bún bò Huế uses thick round rice vermicelli that stand up to the heavier broth.

It is a regional specialty rather than a national one, which is why plenty of Vietnamese restaurants do not carry it at all.

On our menu it is item PH, printed as “Hue-Style Beef Vermicelli Noodle Soup.” Same bowl, English name — if you came looking for bún bò Huế, that is the line to order from.

It sits in the phở section alongside the full pho program: twenty-plus bowls built from six beef cuts at one price, plus oxtail, back rib, seafood, shrimp, tofu and veggie versions.

We have not published a written description of our preparation, so rather than guess at one: call (253) 267-1637 and ask about the broth, the heat, or what comes on the plate alongside it. We would rather tell you than have you find out.