"The bún bò hue at this south Seattle restaurant is a carnivore’s delight, with pork sausage loaf, pork blood cakes, beef tendon, and a huge ham hock. The thick, round rice vermicelli noodles soak up a deep, hearty broth that’s full of flavor with fermented shrimp paste and loads of lemongrass. Brick-red annatto seeds impart a passionate glow to the broth. Diners can customize their bowls with a side plate of shredded cabbage, lettuce, banana blossoms, jalapeño, cilantro, bean sprouts, and lime." - Jay Friedman
Jay Friedman for Eater
