Bun Bo in Hue

 As described, I love Vietnamese food. But if I had to narrow it down and pick a favorite, then that one dish would probably be bun bo hue. At least on most days.

As its name suggests, bun bo hue is a Vietnamese noodle soup that’s originally from Hue in central Vietnam, where it’s known simply as bun bo. It’s made with rice vermicelli, thin slices of beef, and hefty chunks of beef shank.

To prepare, pork and beef bones are simmered for several hours with lemongrass. They’re then seasoned with annatto, sugar, fermented shrimp paste, and chili oil before being garnished with chopped green onion, raw onion, and cilantro.

Bun bo hue is typically made with brisket, beef shank, and rice vermicelli but some cooks may add other ingredients as well like pig’s trotters, oxtail, and congealed pig’s blood. Like many Vietnamese noodle soups, it’s usually served with a basket of fresh greens like mint, perilla, bean sprouts, banana blossom, and fish wort.

Pho may be the most popular Vietnamese noodle soup but for me, bun bo hue is the best. It’s so incredibly flavorful and a must-try when visiting Hue . Check out our Hue food guide for recommendations on where to try it.