Bun Bo Hue Dong Ba


There are three Vietnamese recipes I want to learn when we move back someday to North America.  One would be Bo Kho, a beef stew that I love to eat with a French baguette.  The next one would be Banh Bot Loc, which is my favorite snack served during break time in my VEMBA classes. Shrimp is encased in a translucent tapioca skin in which it is served with crispy shallots, green onions, and sweet fish sauce.

The third is Bun Bo Hue.  I would choose Bun Bo Hue over Pho any day. Bun Bo Hue is a Hue style beef and pork noodle soup that is spiced with lemongrass. Shrimp paste and pineapple are also part of the flavoring for this soup, but how much these are used depends on the preference of the cook. For instance, the famous Lunch Lady from Anthony Bourdain’s show uses a lot of pineapple. Though I do like the Lunch Lady’s Bun Bo Hue, she is a little out of the way from where I live and she’s only open during lunch time.

I was introduced to Bun Bo Hue Dong Ba by my classmates. We met early on Sunday before our capstone project interviews to have breakfast together. Dong Ba’s Bun Bo Hue comes mildly spicy with a piece of pig knuckle, shank slices, and pork sausage. The vermicelli noodles are thick, similar to the thickness of udon noodles.  A plate of herbs, lime, and sprouts come with the soup. I always add a little bit more dried chili oil sauce because I’m addicted to spicy soups. A bowl of Bun Bo Hue with a glass of passion fruit juice (chanh day) was the perfect way to start the day.


Bite this:

Bun Bo Hue 20,000 VND (Small), 30,0000 VND (Large)

Bun Bo Hue Dong Ba
110A Nguyen Du
Benh Thanh , District 1

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