I ate one of the best soups of my life in Mui Ne. I have absolutely no photographic proof of its existence, but I will never forget the soup’s perfectly balanced taste. Rich pork and beef broth. Chunks of tender meat perched atop a nest of fresh rice noodles. While the noodles soaked up the liquid, a mountain of herbs added new tastes. Freshly-squeezed lime provided a subtle but perfect punch to the flavourful broth, cut off by the urgency of the chili oil that followed. My tastebuds led me back to this tiny soup stand several times during my 6-night stay on the beach, but every time I thought to photograph my meal, it was too late. I had already polished off the bowl.
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