In the small shop has existed for nearly 20 years, pot of bone marrow is cooked on the stove makes bowl of noodles smell of kitchen smoke. Present at the pavement of Road No. 12, District 8, Ho Chi Minh City from nearly 20 years ago, then moved to Ta Quang Buu Street, bun boom of a Hue chef is one of the few restaurants in Saigon to. still cooking with wood stove. Those who do not pay attention to the processing will not know why bowl of vermicelli here has a characteristic smell. With the owner for nearly 20 years, the firewood has helped keep bowls separate. Not only the bone stew, shrimp sauce, pork chop and pig blood are also cooked on the stove. This way makes the ball, in addition to the sweet smell is very strange. Just like Hue beef noodle soup, but the water is soaked in Hue bowl noodles are not cooked with cow bone but stewed from the bone and spices in it, fish sauce is indispensable. The owner does not use larg...