As much as we like to roll with UGK, our Bún bò Huế is hot and shouldn’t be conflated with the legend of Bun B… Cheers to his work in the game, as well as those delicious Trill burgers.
Like Bun B, our bun bo is bangin’ with a bold, Huế-style broth with some rib-stickin’ beef shank and steamed pork. In Vietnam, in addition to the beef shank, it is typically served with chunks of oxtail and/or pork knuckles, but here we add steamed pork… We let you choose spicy or mild.
This favorite at Pho Ben is cherished by diners for its balanced blend of spicy, sour, sweet, salty, and umami flavors. Compared to phở, the scent of lemongrass is more prominent, and its vermicelli noodles are thicker and more cylindrical. Let’s dive in!
Translation of bun bo hue
Beef noodle Soup from Hue (City in Vietnam)
If you are not familiar, the soup is pronounced [bun baʊ hway] or just [bun baʊ]. And before we wax philosophical about our Bun Bo Hue soup, we’d be remiss to not first mention that there are three elemental versions of Bun Bo (beef noodle soup) in Vietnam: North, South, and Huế. We serve Bún bò Huế at Pho Ben restaurants, and this particular dish originates from Huế City in central Vietnam. But you don’t have to go to Dong Ba Market, on the streets of Huế, Vietnam.
What’s also unique about Bun Bo Hue in Houston is that we pretty much eat it only for lunch or dinner (unless you had a few too many the night before) while in Vietnam it is usually served in the morning as a main meal rather than a breakfast item. Although in the rest of Vietnam, many eat the dish throughout the day at varying meal times.
Pronounce Bún bò Huế
Mythical Origins of Bun Bo
The origin of Bún bò Huế goes back to the 16th century when central Vietnam was ruled by the Nguyễn Lords, and legend has it that the soup was first created in the village of Co Thap (“ancient tower village”), where there was a lady who was so skilled at making noodles that people called her “Ms. Noodles” or “Co Bun” in Vitenamese.
When crops failed for three consecutive years, the locals blamed the famine on Co Bun. They accused her of crushing and grinding consecrated rice to make noodles, which infuriated the gods and led to the crop failures. The villagers gave her the choice of quitting noodle-making or being expelled from the village. Passionate about her craft, like we are about ours, she chose to leave with the support of five helpers who carried a heavy stone mill and other wares as they traveled. They eventually settled in Van Cu Village in Huế where Ms noodles popularized her noodles by creating a beef broth with chili, lemongrass sauté, and other local spices to accompany her famous noodles. This traditional noodle-making was passed down through generations and is believed to be the origin of Bún bò Huế… a culmination of devation, sacrifice, and creativity.
At Pho Ben Vietnamese Restaurants
Amazing Bowls of Bun Bo
You already know the vermicelli noodles are thicker and more cylindrical than pho soup.
The broth is created by simmering beef bones and beef shank with lemongrass, and then seasoned with fermented shrimp sauce and sugar for taste. Spicy chili oil is added later during the cooking process.
Bún bò is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, chili sauce, thinly sliced banana blossom, red cabbage, mint, basil, perilla, Vietnamese coriander (rau răm), saw tooth herb (ngò gai) and mung bean sprouts. Thinly sliced purple cabbage can be substituted when banana blossoms are not available. Though purple cabbage resembles banana blossom in texture, it really doesn’t match the taste.
In Houston, Texas, many of us wait for the weather to cool down before slurping down a bowl, but don’t let that keep from from diving in during summer months. Sometimes that feels like most of the year! Why not wait? Because like every other place in Houston, the inside of our restaurant is cold… like bring a cardigan cold sometimes.😆
Find A Bowl of Bun Bo Hue Nearby
