If Pho is the symbol of Hanoi, then Bun Bo Hue is the soul of the ancient capital. Not only a traditional dish, Bun Bo Hue has become an indispensable part of Vietnamese cultural life when it was honored as a National Intangible Cultural Heritage, opening a new chapter in the journey to elevate Vietnamese cuisine.
Join MLifeOn to discover the story behind Bun Bo Hue - a heritage dish that everyone loves.
Finding the origin of the dish that made Hue famous
According to legend, around the 16th century, under the reign of Lord Nguyen Hoang, in Van Cu village (now in Huong Tra town, Hue city), there was a girl named Bun who was both beautiful and talented, skilled in making vermicelli. During a cooking session, she tried to use beef to make broth for the vermicelli dish, creating a new and rich flavor.
From then on, the beef vermicelli dish was born, passed down through many generations, becoming a typical dish of Hue, closely associated with folk beliefs, community activities and traditional craft villages such as Van Cu, O Sa.
Hue beef vermicelli is not only a dish, but also a slice of culture - where people cook with memories, eat with respect and tell stories with pride.
Bun Bo Hue - a dish for the taste buds and the soul
A bowl of authentic Hue beef noodle soup is the crystallization of many carefully selected and elaborately prepared ingredients. The noodles are made from rice flour mixed with a little tapioca flour, creating a moderate chewiness, soft but not crumbly, enough to preserve the flavor of the broth.
The beef is usually the thigh, flank or flower, bright red mixed with a little light yellow fat, both soft and sweet. The bowl of noodles also has pig's blood, pig's feet and especially orange-yellow crab cakes, made from crab fat and minced crab meat, with a characteristic fatty taste. All are poured into a broth simmered from beef marrow bones, rich and fragrant with lemongrass, with a little shrimp paste - an indispensable spice to create the soul of Hue cuisine.
The chili color creates a mild spicy flavor, combined with the green onions, making the bowl of noodles more eye-catching. Depending on the cook, the spices are seasoned with different quantities, making each bowl of noodles have its own unique flavor, further enhancing the diversity and cultural depth of Bun Bo Hue.
The "soul" of Bun Bo Hue is the sweet broth from the bones, fragrant from the lemongrass, and rich from the shrimp paste. An unmistakable flavor.
From restaurants to street vendors
In Hue, beef noodle soup not only appears in famous restaurants such as Me Keo, Mu Roi, Ba Tuyet, Ong Vong, but also in street vendors, where the old ladies, aunts, and grandmothers still preserve the soul of the dish with their hands and love for the profession.
Whether it is early morning, sunny noon, late afternoon, or late at night, people can enjoy Bun Bo Hue. No one knows since when, this dish has become an indispensable part of the life of Hue.
No need for a luxurious space, just a hot bowl of noodles is enough for people to feel full, to feel Hue in every breath.
From street food to national heritage
Before being recognized as a national heritage, Bun Bo Hue was already a famous dish at home and abroad:
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In 2014, culinary expert Anthony Bourdain called Bun Bo Hue “the best soup” on CNN
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In 2016, Bun Bo Hue was listed in the Top 100 Asian dishes by the Asia Record Organization
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In 2023, Taste Atlas ranked Hue in the Top 100 cities with the best food in the world, with Bun Bo Hue as a “must-try” dish
And in particular, on June 27, 2025, the Ministry of Culture, Sports and Tourism recognized Bun Bo Hue as a National Intangible Cultural Heritage. This is a big step forward in the journey to elevate Vietnamese cuisine.
According to Mr. Phan Thanh Hai, Director of the Department of Culture, Sports and Tourism of Hue City, the recognition of heritage is a driving force for Hue to preserve and promote the value of the dish, aiming to become a UNESCO Creative City in the field of cuisine.
It can be seen that Bun Bo Hue is clear proof that cuisine is not only about taste, but also about culture, identity, and folk wisdom passed down through many generations.
The recognition of Bun Bo Hue as a heritage is not only the pride of Hue people, but also a meaningful reminder of Vietnam's rich culinary treasure. Behind each dish is a profound cultural value, a story associated with the land, people and traditions. Therefore, nominating, preserving and promoting typical dishes not only helps preserve national identity, but also opens up opportunities for Vietnamese cuisine to reach out to the world.
Conclusion: Bun Bo Hue - a part of Vietnamese soul
Bun Bo Hue is not only a delicious dish, but also a part of a living heritage - where people cook with memories, eat with connection, and pass it on with pride.
Amidst the changes of the times, a bowl of Bun Bo still retains its original flavor, still present on the dining table, on small streets, in the memories of Vietnamese people and international friends.
If you have ever eaten a bowl of Bun Bo Hue, remember: you have just enjoyed a part of the heritage, a slice of culture, as well as a part of the soul of the Ancient Capital.
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CREDIT:
- Photography: Kien Trang
- Content: Giang Huynh
- Design: Phuong Nguyen
