Adam and I took his parents for breakfast-slash-lunch in Footscray today. Keen to try some supposedly awesome bun bo hue (awesome, according to both Adam and Martin), we decided to go to Dong Ba on Hopkins Street. It’s a nondescript restaurant that doesn’t have an extensive menu but if there is one thing that sends people over there in droves, it’s their bun bo hue. Because I had not had anything to eat prior to coming into Footscray, I didn’t want to upset my stomach by slurping on all that chilli and spices so I requested my broth to be a little bit mild while the others went for the standard fiery soup (not Adam, he decided to be weird by ordering Hainanese chicken – wtf?!).
This is Dong Ba’s medium sized BBH at $8.50 (they have small ones at $7.50 and large ones at $9.50. I would suggest going the small because I had a hard time finishing off my medium one!). Well, what can I say? This BBH ROCKED! Everything was right with this tasty bowl of soup and slippery thick vermicelli noodles – the easy partnership the lemongrass had with each of the little but not unimportant players such as the fish sauce, the chilli oil, the shrimp paste, the pork knuckle and all the fresh herbs that mingled with the sliced beef brisket and tendons, chicken pieces and sliced pork ham (and in case you’re wondering, yes, there was a chunk of pig’s blood but I refuse to eat that stuff so I gave it to Adam’s mum, haha!). Dare I say that it was just as good, if not even better than the one at Nam Giao (sorry Jen!). And while it was a bit of a challenge finishing off everything, I did manage to drain everything out of my bowl right down to the last drop. Mmm. Satisfaction.