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Bun Bo Hue – A great balance of flavors

Bun Bo Hue (Hue beef noodle soup) is a specialty of Hue – the former capital of Vietnam. The name is to distinguish beef noodle soup from Hue and other provinces. Although the major components are also rice vermicelli and beef, what makes the dish distinctive is the perfect balance of its spicy, sour, salty, and sweet flavors. Nonetheless, the predominant flavor sometimes comes from lemongrass, one of the indispensable ingredients to create a superb bowl of Bun Bo Hue

A portion of Bun Bo Hue, as you can see in the picture above, contains slices of marinated and boiled beef shank, chunks of oxtail, and a pork knuckle. Other ingredients that might be added are tiết luộc (boiled cubes of congealed pig blood), which has a mixed color of dark brown and maroon, and mọc (made of pork). Besides, like other kinds of Vietnamese noodle soups (e.g. phở), a hot, clear and tasty broth is of no less importance to the quality of Bun Bo Hue. The dish is commonly served with lime chili sauce, thinly sliced banana blossom, red cabbage, mint, and Vietnamese coriander (rau răm). You can freely choose to add any ingredients among these into your Bun Bo Hue based on your taste.

It’s not exaggerating to describe Bun Bo Hue as a timeless delicacy that. However, the savor by connecting the past and the present. Hue used to be famous for its typical cooking style of the royal court; however, as time goes by, Bun Bo Hue has changed and adapted itself to Vietnamese modern society. Nowadays, it is quite popular not only in Hue but also in every part of the country, not to mention other regions in the world by following the steps of Vietnamese immigrants. People may change but culture stays, and the culture lying deep within this dish is unforgettable. Till now, Bun Bo Hue has been among the preferred choices for breakfast and lunch in Vietnam.

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If you haven’t had plan to travel in Hanoi yet, follow these instructions to make yourself a delicious bowl of Bun Bo Hue at home:

Ingredients: Beef bone

Pork leg


Spring rolls

Vermicelli, onion, lemongrass, lime, chili, pineapple, tomato

Hue shrimp paste

Cashew powder

Fish sauce

Cooking oil and spices

Raw vegetables.


– Pork legs need to be shaved and washed. Then cut into small pieces.

– Stew beef bones for 6-8 hours. Continue to add ingredients such as lemongrass, onion, ginger, and Hue fish sauce. Fry onions, paprika, and cooking oil with pineapple and tomatoes to color the broth.

– You take a sufficient amount of vermicelli into the bowl. Then add the spring rolls, water the bone broth, add chili and lemon to make the taste of the dish stronger and more delicious.

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