Dong Ba

Dong Ba may not be in Hue where bun bo hue originates, but it serves up one of the best examples of this noodle soup in Melbourne. This lemongrass and chilli-based beef broth is particularly lemongrassy (like really lemongrassy), balanced with a light chilli hum and supported by rare or well-done slices of beef, blood jelly, pork loaf and refreshing slices of raw onion over thick rice noodles. It's no wonder locals flock to Dong Ba from the early hours of the morning for a revigorating spa of spicy soup.