There are a near infinite amount of noodle dishes to try in Vietnam, and what seems to be a favourite for many locals, along with a few others, is Bún Bò Hue.
As the name suggests, it is originally from Huế, in central Vietnam, but it is widespread and highly enjoyed in Saigon, at both indoor restaurants and street food stalls throughout the city.
We were walking to one of the shop which selling Bún Bò Hue, which is Bún Bò Huế Chú Há. The restaurant is sort of half indoors, openly facing the motorbike filled street, yet tucked into a small room, so you have a chance to take a break from the hot crowded streets.
The food is served off a portable cart, which is permanently situated at the front of the restaurant, and proudly displays, the necessary ingredients used to compose a bowl of Bún Bò Hue.
The most noticeable ingredients we saw is the massive pile of tingly medium sized rice vermicelli noodles, of the fresh variety.
But before drowning the noodles in soup, the lady first layered on a few thin slices of beef, plus a piece of some type of Vietnamese sausage as well.
Next, she ladled on a cup of red oily soup broth, and finally sprinkled on a handful of both chopped white onions and green onions, before delivering it to our table.
Most Vietnamese noodles are garnished with an assortment of herbs like cilantro and sweet basil, chili flakes and chili slices, and freshly cut limes, and Bún Bò Hue is no different.
One of my favourite parts of eating noodle soup is getting to garnish it according to my liking – and I like it with little of lime juice, probably too much chili, and as many herbs and vegetables as are available.
Along with raw basil and cilantro, we also received a nice plate of blanched water morning glory, banana flower, and bean sprouts to accompany.
The broth of the Bún Bò Hue at Chú Há was wonderful, with a smooth beef flavour, a bit of red oil floating on top, salted to perfection (with likely some MSG included), and with a slight citrusy component to it.
We were served with a small bowl of what tasted like sweet tamarind sauce, which the mom of the kitchen motioned for meat to dip my slices of meat into, giving the meat a slightly fruity tart flavour.
Along with serving their version of Bún Bò Huế in an awesome clear see-through glass bowl, the soup was nicely balanced, and the beef was tender and flavourful.
Bún Bò Huế Chú Há is one of perhaps thousands of places to eat Bún Bò Huế in Saigon, Vietnam, but it’s a good place, and the kind service that we experienced will keep me coming back for more.
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