"Pig intestine vermicelli served in a thick pottage soup sounds unconventional, but don’t overlook it. The silky-thin rice vermicelli, cooked in a starch-heavy broth of aromatics, harmonizes with the chopped intestines, which have a rubbery texture and aren’t at all overpowering. Sambal on the side is a wonderful addition for spice lovers. [$]" - Clarissa Wei