Meanwhile, bring 8 quarts water to a boil in a large stockpot over high. Stir in 1/4 cup salt, and return to a boil. Add oxtail, pork bones, and short ribs.

Using a rotisserie chicken as the base for this Vietnamese-themed noodle bowl will help keep your kitchen cool on hot summer days.

We spoke to chef Kevin Tien, a multiple James Beard finalist, who delights visitors at the critically-acclaimed D.C.

Alongside pho, bun cha (grilled pork with vermicelli noodles) symbolizes the soul of Hanoi's cuisine. The dish's popularity is evident in its inclusion in Queen Elizabeth II's Platinum Jubilee ...

Ingredients 1 block fresh firm tofu, cubed and deep-fried fermented shrimp paste (mam tom), sugar, minced garlic, lime/kumquat juice fresh red chili pepper, diced vegetable oil to deep fry rice ...

Shrimp bun (vermicelli noodle bowl), Heritage Square: Cool rice noodles are the basis of this traditional Vietnamese dish from Ba Mien restaurant, with lettuce, carrots and fried shallots for a ...

Ho fun a.k.a. kway teow. This is an extra-wide, chewy rice noodle from Southern China (where it’s known as ho fun or he fen) and Southeast Asia (where it’s known as kway teow or kuaitiao).

You can find pho (noodle soup) and bun (vermicelli bowls) at most Vietnamese restaurants. The thing that has long set Sunflower apart is the list of specialty items that represent traditional ...

The menu is pretty straight forward. Appetizers consist of egg rolls, bang-bang and chicken wings. Pho is a popular menu item, and there is bun bo hue, bun rieu, vermicelli noodle or bun and banh ...