Bun Bo Hue

A spicy beef and pork noodle soup from Hue in central Vietnam, defined by lemongrass-heavy broth, chilli oil, fermented shrimp paste (mam ruoc), beef shank, pork knuckle, congealed pork blood, and thicker round rice noodles. Much more assertive than pho; the lemongrass and chilli are forward, the shrimp paste adds deep fermented umami, and the dish carries serious heat. Garnished with banana blossom, Vietnamese mint, and lime. The wine must handle aggressive chilli, lemongrass aromatics, and fermented umami simultaneously.