This vietnamese cuisine is a popular rice vermicelli dish prepared by shimmering beef bones and beef shank. spicy chili oil is added to give the broth an appetizing, spicy taste. bun bo hue includes thin slices of beef shank, tendon, and vietnamese ham. cubes of congealed pig blood are also added into the soup, making this broth a delicacy to eat and enjoy. cilantro and onion are also served with this meal, along with a plate of fresh herbs comprised of bean sprouts, cabbage, basil, vietnamese coriander, lime, and pepper.