Quiz: Vietnamese noodles, can you disentangle them?

Gotcha: ‘bun bo’ or sometimes ‘bun bo Hue’, to show its origin: It’s another ‘bun’ based soup, with thicker noodle than the two previous ‘buns’. ‘Bun bo’ is kind of a more sour version of pho save the raw meat option ‘tai’, featuring only the hard-boiled one, ‘chin’. Sour is quite a popular flavor in central Vietnam’s gastronomy and in this dish it’s contributed partly by the ‘bun’ itself. The proteins in ‘bun bo’ are more diverse than pho, including boiled beef shank, chunks of oxtail, pig's knuckles and congealed pig blood. Herbs are also a popular side dish.

1. 'Mi van than'

2. 'Banh canh xuong ca'

3. 'Hu tieu' or 'Hu tiu'