Tiếng Việt
Bun Bo is one of the renowned specialties of Hue. However, this noodle dish is popular across all three regions of Vietnam and among the Vietnamese diaspora abroad. In Hue, it is simply called “bun bo” or more specifically, “bun thit bo” (beef noodle soup). In other localities, it is referred to as “Bun Bo Hue” or “Original Hue Beef Noodle Soup” to indicate its origins.
Although Ho Chi Minh City is not the birthplace of this special dish, Bun Bo has become one of the city’s quintessential staples. There is a common saying in Saigon: if people aren’t eating Pho or Com Tam (broken rice), they are eating Bun Bo. This illustrates just how familiar and beloved this dish is to the local people.
In terms of Bun Bo, Ho Chi Minh City can be likened to a “paradise” featuring a wide variety of styles—from the original flavors of Hue to creative variations that offer a fresh twist. The soft yet chewy rice noodles pair perfectly with a rich, clear, and naturally sweet broth that balances the fragrance of lemongrass and fermented shrimp paste without being overly greasy. The pork shank is simmered to perfection, retaining its crunch and chewiness. The beef is thinly sliced, allowing it to soak up the flavorful broth while remaining tender. Additionally, the chewy crab sausage (chả cua) with its peppery kick adds an irresistible touch.
Traveling across the city, in every district, street, and alleyway, one can find a Bun Bo shop—ranging from luxurious restaurants to humble stalls with a simple sign nestled on a street corner. It is this very simplicity and ubiquity that makes the dish so unforgettable to every diner.
