The menu at Cho Dong Ba - Quan O Hon is a flavorful journey through the heart of Central Vietnamese cuisine, centered around bold broths, fermented delicacies, and the unmistakable fragrance of lemongrass and shrimp paste. One of the standouts is their Bún Bò Huế, a spicy beef noodle soup that balances lemongrass-infused broth with tender beef shank, pork knuckle, and cubes of congealed blood, served with thick rice noodles and fresh herbs. The flavor is rich, slightly spicy, and deeply comforting.
For fans of fermented flavor, the Bún Mắm Nêm is a must-try. This dish combines grilled pork, pork sausage, and crispy spring rolls atop vermicelli noodles, all drenched in a pungent, savory anchovy sauce that’s uniquely addictive. It’s bold, unapologetic, and exactly what Central Vietnamese cuisine is known for. Equally daring is the Bún Bò Chả Cua, which elevates the traditional beef noodle soup with a crab paste patty, adding depth and umami to the broth.
The Bánh Lọc Lá is another treasure on the menu—a chewy tapioca dumpling filled with shrimp and pork, wrapped in banana leaves and steamed to perfection. It’s a simple yet nostalgic bite that evokes the flavors of Huế street food. Don’t overlook the Bánh Nậm, a soft rice flour cake with ground shrimp and pork, delicate in texture and savory in taste.
For something more filling, the Cơm Hến offers a medley of baby clams, fried pork rinds, roasted peanuts, and shredded banana blossom served over rice, finished with a ladle of clam broth. It’s crunchy, chewy, briny, and packed with textures. There’s also Bún Hến, a vermicelli version that’s equally delightful and refreshing.
Each dish feels thoughtfully crafted, keeping true to its regional roots while delivering intense flavor. This is not a menu for the faint-hearted, but for those who crave authenticity and complexity, Cho Dong Ba - Quan O Hon delivers with every bowl and plate.