The Vietnamese province Quang Nam created this dish -- the deliciousness of it spread it. Traditionally, this is more of a noodle dish than a soup. The rice noodles are made with turmeric which gives them a nice flavour and color, and makes them a bit denser. The noodles are topped with meat -- usually pork and shrimp, sometimes chicken or beef -- then the broth is poured on. In the south they will use more broth, making the dish into more of a soup. Either way, it tastes really good. Two added bonuses that really make the dish pop: roasted peanuts and, my favourite part, sesame rice crackers, or bánh tráng me. It's basically a piece of rice paper with sesame seeds that is toasted. Break some up and put it in the bowl. They provide an nice little crunch to the dish.