No matter how much you get out, how often you dine, how far and wide your tastes range, eventually you’ll come across a dish that you have no idea how to eat. There will be implements. There will be ingredients both familiar and strange. There will be plates and bowls and a whole crowd of gawking locals who you suddenly feel are watching youaE”just waiting for you to put the wrong thing in the wrong place and bring shame to yourself and your people. All photos by Peter Mumford.Published on May 5, 2010

Huong BinhaE™s bright and colorful decor.

Woven noodles with grilled pork, shrimp and sugarcane.

Traditional Hue style beef noodle soup.

Chef and owner Lien Dalat.

Rice plate with grilled pork, shrimp and pork meatballs.