Bun Bo Hue

Bun bo Hue is widely regarded by Vietnamese food lovers as the country's most complex and flavorful noodle soup, even surpassing pho in the eyes of many. Originating from the former imperial capital of Hue in central Vietnam, this soup features a deeply layered broth that balances spicy, sour, salty, and umami flavors. The broth is built from pork and beef bones, infused with lemongrass, colored a vivid red-orange with annatto seed oil, and given its distinctive funky depth by mắm ruốc (fermented shrimp paste). The soup is served with thick, round rice noodles (bún bò) that are chewier than the flat noodles in pho, along with sliced beef shank, pork knuckle, cubes of congealed pig blood, and Vietnamese ham. The generous garnish plate of banana blossom, shredded cabbage, herbs, lime, and chili allows diners to customize each bowl to their liking.

Regio: Hue, Central Vietnam

Bun bo Hue has its roots in the royal court cuisine of the Nguyen Dynasty, which ruled from Hue from 1802 to 1945. The dish reflects Hue's culinary traditions, which are known for their complexity, elaborate preparation, and bold use of chili and fermented ingredients. Central Vietnamese cuisine is notably spicier than that of the north or south, and bun bo Hue is the flagship example. The dish was originally a common people's food that incorporated humble cuts of meat — knuckles, shanks, and offal — simmered for hours to create a rich broth. Over time, it became recognized as one of Vietnam's three great noodle soups alongside pho and bun rieu. The 'Huế' in the name is essential: while you can find the dish throughout Vietnam, Hue's version remains the benchmark.

Bun bo Hue is a point of immense pride for the people of Hue, who consider their city the culinary capital of Vietnam. Hue's food culture was shaped by the Nguyen Dynasty's imperial court, where elaborate meals with dozens of small dishes were the norm. This emphasis on complexity and bold flavor pervades Hue street food as well, and bun bo Hue is the prime example. The dish also reflects central Vietnam's climate — hotter and more humid than the north — which led to spicier, more assertively flavored food. Many food critics and chefs, including the late Anthony Bourdain, have called bun bo Hue the best soup in Vietnam. For visitors, trying the authentic version in Hue is a culinary pilgrimage worth making.