Hue’s cuisine is renowned for its sophisticated flavors, meticulous preparation, and royal influence, given the city's imperial history. Hue's dishes are both diverse and complex, and there is always a balance of spicy, sour, salty, and sweet. Speaking of Hue’s cuisine, Bun Bo Hue would have to be the first thing that comes to mind. In the words of the late Anthony Bourdain himself, "In the hierarchy of delicious, slurpy stuff in a bowl, Bun Bo Hue is at the very top." So what is Bun Bo Hue and what makes it so special?

Bun Bo Hue: What Is It?

Bun Bo Hue is a spicy Vietnamese noodle soup that hails from the central city of Hue. Unlike the more widely known Pho, which has a clear broth and milder flavor, Bun Bo Hue boasts a rich, reddish broth flavored with lemongrass, shrimp paste, and chili oil. It's typically served with thicker rice noodles and an array of toppings like beef, pork, and sometimes congealed blood. When it comes to Bun Bo Hue vs pho, the former packs a more intense, spicy punch, while pho is generally more about subtle, aromatic flavors.

Bun Bo Hue History

Regarding Bun Bo Hue's history, many believe that the dish originated in Van Cu, a village in Hue known for its bún-making. However, some historians believe that despite being such a popular and affordable dish, Bun Bo Hue might have first graced the royal menus of the Nguyen dynasty. Back then, beef was quite a luxury because there weren't many cattle farms around the ancient capital.

People in Hue adopted a lot of their cooking techniques from the North and Chinese immigrants. So, Bun Bo Hue was likely to be inspired by Northern cuisine, while still standing out with its unique flair. For instance, while Northerners and the Chinese would use five-spice powder (ngu vi huong) to mask the overpowering smell of the beef, people in Hue would use lemongrass. The broth is made by simmering bones, brisket, lemongrass, and pineapple, which blend together to create a sweet, tender flavor. The result is a bowl of noodle soup that's both authentic and irresistibly delicious—a perfect harmony of flavors that continues to charm everyone.

Bun Bo Hue Ingredients

Bun Bo Hue is the result of a bunch of different components and hours (maybe days) of cooking. But in general, the Bun Bo Hue ingredients can be divided into 3 main parts: the broth, the seasoning, and the toppings.

Bun Bo Hue ingredients list:

Beef shank

Beef tendon

Pork knuckles: preferably front knuckle

Bone marrow (pork or beef)

Shrimp paste (mắm ruốc huế)

Seasonings: ginger, lemongrass, dried onions, garlic, chili powder, salt, sugar, annatto oil, saté

Rice noodles

Fresh herbs: lettuce, coriander, mint, cilantro, banana blossom, green onions, bean sprouts, etc.

Extras: crab cakes, pork blood pudding, sausage, etc.

The preparation of Bun Bo Hue is quite detailed. The broth, the soul of the dish, is made by simmering beef bones with various root vegetables. It needs to be both clear and flavorful, which is harder than it sounds. The seasoning, especially fermented shrimp paste (mắm ruốc), adds a distinct fragrance and a touch of umami. Lemongrass is crucial for balancing the flavors, especially when you have Bun Bo Hue with blood puddings. Despite being named Bun Bo (beef noodle soup), the dish still includes a piece of pork knuckles. If you don’t eat pork, or you just want to save the hassle of having to chew on the thing, opt for a bowl of Bun Bo Hue without pork.

While rice noodles are common across Vietnam, Bun Bo Hue’s noodles are unique—they're hand-rolled into a cylindrical shape, instead of flat like pho noodles, which makes them more slippery to pick up with chopsticks. They’re made from a mix of rice flour and tapioca starch, making them tastier and chewier. A typical bowl of Bun Bo Hue includes fresh herbs like thinly sliced banana blossom, julienned morning glory stems, cilantro, mint, bean sprouts, and lime. And of course, a bit of spicy chili paste or Saté is a must for the authentic Hue experience.

For those feeling under the weather, Bun Bo Hue can be comforting, but if you’re having Bun Bo Hue when sick, you might want to go easy on the chili paste.

Where To Eat Bun Bo Hue

Today, you can enjoy Bun Bo Hue almost anywhere in Vietnam, but tasting it in its hometown is an experience like no other. So if you’re ever in the ancient capital, don’t miss out on the opportunity to try the authentic Bun Bo Hue. Here are some of the best places to eat Bun Bo Hue in Vietnam:

Bun Bo Hue In Hanoi

Bún Bò Huế O Xuân: 5D Quang Trung, Tran Hung Dao, Hoan Kiem.

Bún Bò Huế 65: 65 Lang, Lang Ha, Dong Da 

Bún Bò Huế O Uông: 546 Lac Long Quan, Nhat Tan, Tay Ho

Bún Bò Huế An Cựu: 151 Doi Can, Ba Dinh

Bun Bo Hue In Hue

Quán bún bò Mệ Kéo: 20 Bach Dang, Phu Cat, Huế

Bún bò Bà Tuyết: 47 Nguyen Cong Tru, Phu Hoi, Huế

Quán bún Hẻm: 29/1 Hung Vuong, Huế, about 1.5km from Trang Tien Bridge

You can also venture out to Dong Ba Market and have a taste of the Bun Bo Hue that Anthony Bourdain deemed “the greatest soup in the world.”

Bun Bo Hue In Da Nang

Bún bò Bà Thủy Da Nang: 157 Trung Nu Vuong, Binh Thuan Ward, Hai Chau District, Da Nang

Bún Bò Huế Bà Thương: 23 Tran Quoc Toan, Phuoc Ninh Ward, Hai Chau District, Da Nang

Bún bò Hương Da Nang: 229 Dong Da, Thach Thang Ward, Hai Chau District, Da Nang

Bun Bo Hue Chị Hồng: 145 Ngu Hanh Son, Bac My An Ward, Ngu Hanh Son District, Da Nang

Bun Bo Hue In Hoi An

Gia Huy: 362A Cua Dai, Hoi An

Bún bò Bà Nghĩa: Alley 62 Phan Chau Trinh, Quang Nam

Bún Minh Huế: 66 Hai Thuong Lan Ong, Hoi An

Cô Vân: Alley 58 Le Loi, Hoi An

Bun Bo Hue Ho Chi Minh City

Bún Bò Huế Hạnh: 135 Banh Van Tran, Ward 7, Tan Binh District, Ho Chi Minh City.

Quán Bún Bò Huế O Lê: 642 Phan Van Tri, Ward 10, Go Vap District, Ho Chi Minh City.

Bún Bò Huế: 273/1A To Hien Thanh, Ward 12, District 10, Ho Chi Minh City.

Bún Bò Huế Nam Giao: 136/15 Le Thanh Ton, District 1, Ho Chi Minh City.

>>> Hue Royal Cuisine: An Exquisite Dining Experience

>>> Top 10 Luxury Hotels In Hue Vietnam