Bun Bo Hue: The Spicy Upgrade Your Pho's Been Waiting For

Vietnamese cuisine is rich and diverse, and among its many iconic dishes, Bun Bo Hue stands out as a bold and flavorful noodle soup that has captured the hearts of locals and visitors alike. Often called the “bold cousin of Pho,” Bun Bo Hue offers a spicy, aromatic experience that’s both comforting and exciting.

Where It All Began

Bun Bo Hue originated in the central region of Vietnam, specifically from the ancient city of Hue, once the imperial capital renowned for its refined and royal culinary traditions. The history of Bun Bo Hue dates back to the 16th century during the reign of Lord Nguyen Hoang. According to local legend, the dish was inspired by a woman named Co Bun, who first made noodles in the small village of Co Thap. When she moved to the nearby village of Van Cu, she created a special beef noodle soup by blending fresh lemongrass, fiery chili, and native spices. This soup was unlike anything people had tasted before and quickly became a beloved local specialty. Over time, this flavorful soup was named Bun Bo Hue meaning “Hue-style beef noodle soup” and it has become a symbol of central Vietnamese cuisine.

Savoring Bun Bo Hue with Classic and Plant-Based Flavors

One reason Bun Bo Hue remains so popular is its incredible versatility and deep layers of flavor. While the traditional version with beef and pork remains a favorite, there’s also a delicious vegetarian alternative that’s gaining attention for its health benefits and fresh, plant-based taste.

Traditional Bun Bo Hue

The traditional Bun Bo Hue is famous for its spicy, aromatic broth. Unlike Pho’s clear and subtle broth, Bun Bo Hue’s soup is richly infused with lemongrass, shrimp paste, and fresh chili, creating a bold, complex flavor. The noodles used in Bun Bo Hue are thick and round, which helps them hold the broth’s heat and flavor better than the flat noodles found in Pho.

Typical ingredients include tender slices of beef, slices of pork roll unique to Hue, and sometimes pork knuckle. It’s served with fresh herbs such as cilantro, Thai basil, and sawtooth coriander, plus a side plate of shredded banana blossom, bean sprouts, morning glory, and other greens. Diners can season their bowls with lime wedges, fish sauce, and saté a spicy lemongrass chili oil to customize the flavor to their liking.

Vegan Bun Bo Hue

For those seeking a lighter or completely plant-based option, vegan Bun Bo Hue offers an exciting twist without losing the soul of the dish. Creative Vietnamese chefs have developed versions using mushrooms, tofu, and a variety of fresh vegetables. They replicate the signature spicy and savory broth by combining lemongrass, chili, and natural plant-based seasonings, delivering a broth that is just as satisfying and flavorful as the traditional one.

This vegan variation is a perfect example of the flexibility and creativity in Vietnamese cooking. It highlights how the essence of Bun Bo Hue’s flavor, spicy, tangy, and umami-rich, can be enjoyed without any animal products, making it a great choice for vegans and health-conscious eaters alike.

Difference between Pho vs Bun Bo Hue​

While both Pho and Bun Bo Hue are beloved noodle soups in Vietnam, they offer distinctly different experiences that reflect the country’s culinary diversity. 

Pho is often seen as the gentle soul of Vietnamese noodle soups. Originating from northern Vietnam, Pho features a clear, light broth that’s slowly simmered to develop subtle, fragrant notes. It’s a simple yet deeply comforting dish, served with thin, flat rice noodles, slices of tender beef or chicken, and fresh herbs. A squeeze of lime and a side of chili or hoisin sauce allow each person to season their Pho to taste. This dish has gained worldwide fame for its approachable and soothing flavors. 

On the other hand, Bun Bo Hue is the bold, spicy counterpart from central Vietnam’s ancient city of Hue. Its broth is rich, complex, and full of bold flavors from lemongrass, shrimp paste, and chili. The thick, round noodles are ideal for soaking up the intense broth. Bun Bo Hue is hearty and layered with ingredients like pork sausage and beef, offering a spicier, more robust flavor profile than Pho. 

If Pho is like a gentle, soothing melody that calms and comforts, Bun Bo Hue is an energetic and exciting song that awakens the senses. Together, these two dishes beautifully showcase the incredible regional diversity and depth of Vietnamese cuisine.

Where to Find Good Bun Bo Hue in Saigon

Top Places to Try in Saigon

Bún Bò BẾP ÔNG CẬU | BÚN BÒ THỐ ĐÁ (District 1): This place is special for its hot stone bowl that keeps the soup hot for a long time. The special dipping sauce made with fermented shrimp paste adds a rich, bold flavor. The broth is tasty and full of depth. The restaurant has a big, clean space with air conditioning, perfect for a comfy meal. A great spot to enjoy a unique and flavorful Bun Bo Hue in Saigon!

(Source: Dan Tri)

Bún Bò Huế Mỡ Nổi Cô Như (District 10): In District 10, Ho Chi Minh City, this spot is famous for its rich, slightly fatty broth many locals say it's super delicious. The Michelin Guide thinks it's pretty great too, giving it a "Michelin Selected" nod in 2024. That means it's a recommended place for good food.

Bún Bò Huế Nam Giao - Since 1991 (District 1): This restaurant has been around for a long time and serves authentic Hue-style Bun Bo. The soup is rich, and the homemade chili oil (sate) is very tasty. They use a special square bowl, which looks fun and different. The place has a warm and old-style vibe, with decorations that feel like old Vietnam. A nice spot to enjoy a flavorful bowl of Bun Bo Hue in Saigon.

Experience Bun Bo Hue with DINING DELIGHTS

If you want to experience the taste of Bun Bo Hue at the local spots where Saigonese people often go, join the DINING DELIGHTS tour by VESPA A GO GO right away. Our first stop is where you can enjoy this special dish. At the same time, you'll also get to explore Vietnam’s renowned street food and Saigon’s vibrant nightlife by vintage Vespa.

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