Although the name of this dish makes clear its Vietnamese origins, Laos has its own unique version of phở. Both the Vietnamese and Lao versions revolve around flat rice noodles, but the Lao dish doesn't usually include beef, instead often relying on a clear pork broth, or in more rural areas, buffalo broth. And in Laos, the thin slices of flash-boiled meat are often accompanied by meatballs. The dish is served with a virtual larder of optional condiments, including a tray of vegetables and herbs that can include lettuce, watercress, long beans, sawtooth coriander, Thai basil, mint, lime, and fresh chiles; bottled seasonings such as soy sauce, fish sauce, and vinegar; and dry seasonings including sugar, chile powder, and MSG. One particularly Lao condiment to foe is deep-fried rice cakes, which diners crumble into their soup for extra crunch.