from wiki
Bún bò Huế originated from Huế, the last imperial capital of Vietnam.
The term Bún bò Huế is used more by people from northern or southern
Vietnam. In central Vietnam, it is simply known as bún bò. The broth is
prepared by simmering beef bones and beef shank with lemongrass and then
seasoned with fermented shrimp sauce and sugar for taste. Very spicy
chilli oil is added later during the cooking process. Bún bò Huế usually includes thin slices of marinated and boiled beef shank, chunks of oxtail, Vietnamese sausage and pig's knuckles or pork.
It can also include cubes of congealed pig blood, which has a color
between dark brown and maroon, and a texture resembling very firm tofu.
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