On days when the line is just too long at the pho spots, head to Ngu Binh and get your noodle-soup fix there instead. This quiet strip mall spot has a small menu by Little Saigon standards (only 20 items total), and while there are several soups we like, go for the spicy bon bo Hue. Named after the central Vietnamese city of Hue, this dense, rich soup is made from simmering beef bones and shrimp paste for several hours, then topping it with chili oil, sliced brisket, crab balls, and congealed pig’s blood. There’s a lot going here, but these are the kind of flavors that’ll punch you in the face and still leave you asking for more.
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