Except pho, it seems most Vietnamese soups and similar dishes feature meat that is already cut up into bite-sized pieces. It would seem that this is a very nice way to have meat served because you can simply eat each piece without having to cut it up yourself. However, many times there's a bone in that piece of meat.
I just don't understand why someone would cut the meat up into small pieces without cutting around the bone. Cutting through beef and even chicken bones isn't a trivial task so it must be a decision that is made because of the bone, not in spite of it. Personally, it ruins a meal that might otherwise taste good (especially when it's soup) to have to try to bite around the bone in a piece of meat. Is the bone left in the meat simply to preserve flavor?