Houston has such a fantastic Vietnamese food scene that we have easy access to regional specialties. While not as well known or ubiquitous as phở, this Vietnamese dish, originating from the city of Huế, should be in your repertoire. Bún bò Huế contains thick round rice noodles and a richly hued and spicy broth made bright red from a dried chile paste. The most common meats are sliced beef, a pork sausage known as chả lụa, pork knuckles, and pig blood curd, which has the texture of silken tofu and a subtle iron flavor.

Where to get it

Bún Bò Huế Đức Chương Midnite: Don’t bother looking for a menu at this Bellaire Boulevard joint. Its sole offering is framed on the wall: bún bò Huế, small or large. Đức Chương’s deeply flavorful version features the full monty of sliced beef, chả lụa, pork knuckles, and pork blood. The large portion here comes in a whopping 10-inch bowl; the “small” 8-incher is best for the average appetite.

Nam Giao: Just off Bellaire, this Asiatown staple specializes in the cuisine of Huế, so it’s an obvious stop if you’re seeking the region’s signature dish. Nam Giao’s bún bò Huế, which features sliced beef and chả lụa, is comforting on its own, but it’s not complete without an order of the restaurant’s bánh bèo chén and bánh nậm (dumplings made from rice and tapioca flour, stuffed with shrimp and pork).

It’s a classic for a reason. Found on every corner in Houston thanks to our large Vietnamese population, phở has seemingly endless meat combinations on restaurant menus. Beef is the most common, with cuts like eye of round, brisket, flank steak, tendon, tripe, and even filet mignon; but chicken phở, known as phở ga, is also worth ordering. The dish typically calls for flat rice noodles called bánh phở, and its clear broth is super aromatic thanks to star anise, coriander, cloves, cinnamon, and ginger. Phở is always served with a side plate of bean sprouts, fresh basil, lime wedges, and jalapeños to add to taste, plus the usual chile paste and hot sauce condiments.

Where to get it

Phở Điện: The 17 combinations of phở at this bustling restaurant on Bellaire are a cut above the rest. We like the tái chín, with brisket and rare steak that gently cooks as it wallows in the subtly aromatic broth, but other meats include meatballs, flank steak, tendon, tripe, and chicken. Consider pairing your bowl with a housemade salted plum soda.

Xin Chào: Chef Tony J. Nguyen’s restaurant (formerly co-owned with Christine Ha) serves phở as a lunch-only offering, with four different options to choose from. Order the Chef’s Special Phở for a mix of meatballs, brisket, and Wagyu, and a dark-brown broth that leans more toward rich umami flavors than the typical bright aromatics. You can also add fun extras to your bowl such as filet mignon and seared foie gras.

While its origins can be traced back to China, today ramen is best known as a signature Japanese dish. There are countless different kinds, often categorized by broth base: miso, shoyu (soy sauce), shio (salt), and tonkotsu (pork) are the most common. Ramen utilizes various types of wheat noodles, from straight in pork broths to wavy in miso styles, as well as different proteins—chashu (pork loin or belly braised in soy and mirin) is very popular. Toppings often include a soy-marinated soft-boiled egg called ajitsuke tamago, fermented bamboo shoots known as menma, wood ear (kikurage) mushrooms, and much more.

Where to get it

Tiger Den: This buzzy Dun Huang Plaza spot is popular, so get ready for the wait—or, like us, slip in easily at 9:30 p.m. on a Sunday. We’re addicted to the spicy miso ramen because of the black garlic oil that’s poured in the bowl, which adds a funky richness. The dish’s broth is made with both miso and pork bones, and is topped with chashu, ajitsuke egg, menma, and kikurage, plus the usual cabbage, scallions, red onions, and sesame oil.

Toukei Izakaya: Just off Asiatown’s main drag, the Yun-Lun Center strip on Clarewood Drive is lined with trendy restaurants. Toukei is perhaps the vibiest of all, the kind of place you’ll want to knock back a few cocktails as well as a bowl of ramen. We loved the dan dan-men for its super-creamy broth, flavorful ground pork, and perfectly chewy wavy noodles.

The short strands of pasta known as fideo are used just like spaghetti in Mexican food, and sopa de fideo kicks it up a notch. In its most simple form, this soup is made with a tomato-based broth accented by garlic and spices like red chile and cumin, but is easily customizable with the common additions of chicken, cheese, potatoes, avocado, and more. You can find sopa de fideo at many Mexican restaurants around town.

Where to get it

Sylvia’s Enchilada Kitchen: There’s more to “Enchilada Queen” Sylvia Casares than, well, enchiladas. Her sopa de fideo has simple, comforting flavors, accented by green bell pepper and a generous dollop of shredded chicken and cheese. It’s a great bowl to enjoy at the bar while sipping on a Perfect Margarita and watching the Astros on the big screen.

Cuchara: This Montrose mainstay’s colorful interior, friendly service, and great food have made it beloved by many Houstonians. Cuchara’s sopa de fideo has a thin, delicate broth that lets the tomatoes and garlic shine through, accented by a filet of olive oil for a touch of richness. You can—and should—add avocado for $3.