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Hierarchy of delicious, slurpy stuff in a bowl, bun bo hue is at the very top. nguyen qui duc is an author and journalist who spent much of his childhood in hue. >> nguyen qui duc: if i'm gonna die, if i'm going to go to prison, they give me a last meal, this will be it. >> anthony: this will be it. >> nguyen qui duc: this will be it. >> anthony: let's do it, man. here, kim chau creates an elaborate broth of mixed bones scented with lemongrass, spice and fermented shrimp paste. at the bottom, rice noodles, garnished -- nay, heaped -- with tender slow-cooked beef shank, crabmeat dumplings, pigs...

Chefs. so, this is quite a new thing. there are very few chefs who are really, like, the creative vision behind the food and doing the work in the kitchen. >> anthony: the meal begins. a large array of cold dishes are laid out. delicate flavors like lily buds scented with rose petals are presented alongside more assertive tastes like thinly sliced braised beef shank with chili oil, tea tree mushrooms blanched and lightly stir-fried with chinese stem lettuce. >> anthony: and you suggest starting with the -- >> eric: lily buds? >> fuchsia: yeah. i would start with the lily buds because they're n...

>> tomas: this one is a crab salad. >> anthony: right. >> tomas: and this one is our homemade pasta. >> anthony: thin sheets of handmade pasta are filled with labneh cheese and finished with a chorizo sauce. mm. so, you used to be in a band? you used to be a musician? is that right? >> tomas: yeah, i'm still. >> anthony: still? so what happened, man? how -- how did you go from music to restaurants? >> tomas: rock and roll don't give me money. >> anthony: good. >> tomas: it's good, yeah. it's really good. >> anthony: well, it's great that business is good because generally speaking, the only wo...

To my way of thinking, in the hierarchy of delicious, slurpy stuff in a bowl, bun bo hue is at the very top. nguyen qui duc is an author and journalist who spent much of his childhood in hue. >> nguyen qui duc: if i'm gonna die, if i'm going to go to prison, they give me a last meal, this will be it. >> anthony: this will be it. >> nguyen qui duc: this will be it. >> anthony: let's do it man. here, kim chau creates an elaborate broth of mixed bones scented with lemongrass, spice and fermented shrimp paste. at the bottom, rice noodles, garnished -- nay, heaped -- with tender slow-cooked beef sh...

Really, like, the creative vision behind the food and doing the work in the kitchen. >> anthony: the meal begins. a large array of cold dishes are laid out. delicate flavors like lily buds scented with rose petals are presented alongside more assertive tastes like thinly sliced braised beef shank with chili oil, tea tree mushrooms blanched and lightly stir-fried with chinese stem lettuce. >> anthony: and you suggest starting with the -- >> eric: lily buds? >> fuchsia: yeah. i would start with the lily buds because they're nice and wild, yeah. >> eric: it's a nice texture. >> fuchsia: yeah. try...