(VNF) - If tourists have tried one Vietnamese dish, it's most likely pho (rice noodle with chicken or beef). But, according to CNN, there's much more to Vietnam's perse noodle scene than this familiar food. And bun is one of a kind.

In Vietnamese, "bun" refers to rice vermicelli. CNN said it's basically Asian spaghetti.

It's slurpable and versatile, with endless combinations that make it taste new every time. There are five bun dishes you must try while travelling to Hanoi.

Bun cha

A cold noodle dish, bun cha, features hunks of charcoal-grilled fatty pork. It is a local lunchtime obsession in Hanoi.

Bun cha is a perfect combination of well-grilled pork and, salad (salad, green papaya) and sweet-and-sour sauces. The dish sometimes comes with traditional Vietnamese fried spring rolls (mixture of ground pork, eggs, glass noodle, carrot, wood-ear mushroom). (Source: Internet)

Bun rieu

Bun rieu is a meat or seafood vermicelli soup with a distinctive crimson color.

The broth gets its appearance from tomato paste and annatto oil, made from achiote tree seeds.

Depending on the region, bun rieu might also come topped with beef, pork, snails or fish. Vermicelli noodles swim in the soup, adding balance to a dish that's both colorful and light. (Source: Internet)

Bun ca Hai Phong

Bun ca Hai Phong, literally "fish noodles of Hai Phong," is much subtler than other, more flamboyant Vietnamese dishes with the contrast of textures that makes it interesting.

The fish, usually mackerel, carp, or catfish, is pounded into fishcakes then deep-fried. Traces of dill, tomatoes, green onions and perilla (mint-like herb) combine for a light meal. (Source: Foody)

Cha ca

Like most great eating experiences, cha ca is a do-it-yourself process.

Cha ca (grilled catfish, or basa, that's been yellowed by turmeric and seasoned with dill and shrimp paste) arrives in a small pan atop a portable gas stove accompanied by bountiful garnishes, chopped peanuts and cold noodles.

As the fish fries on the stove, diners can cook up the fresh green onion, ginger and extra dill. The flavor combination is fresh, yet earthy; delicate, yet pungent.

A small pan with chunky cuts of tender grilled catfish, or basa, that's been yellowed by turmeric and seasoned with dill and shrimp paste, on top a portable gas stove accompanied by bountiful garnishes, chopped peanuts and cold noodles. (Source: Facebook/Chả Cá Lã Vọng)

Bun bo

Bun bo translates to "Southern-style beef noodle," but you can still find this particular type of noodle soup in the northern city of Hanoi.

Stir-fried and spiced with lemongrass, a mountain of beef sits atop a throne of vermicelli, accompanied by an herbaceous assortment of greens. Crispy, fried shallots add texture to the dish, while the scent of green papaya and pickled carrots create an enticing aroma. (Source: Internet)

According to CNN, what tourists love about the variety of Vietnamese noodle dishes is that while they may have some crossovers in ingredients and herbs, they often have totally different compositions./.

Compiled by VNF