Celebrating Hue-style beef noodle soup.

Bun bo Hue (Hue-style beef noodle soup) is not just a highlight on the culinary map of the ancient capital. This delicious dish has spread and reached diners throughout the country.

Delicious Hue -style beef noodle soup.

To honor the art of creating this unique and delicious dish, the Ministry of Culture, Sports and Tourism has officially recognized "Folk knowledge about Hue beef noodle soup" as a National Intangible Cultural Heritage.

Family recipe

Priced between 20,000 and 35,000 VND per bowl, Hue-style beef noodle soup is not only a breakfast choice, but also a popular afternoon snack for many Hue residents, enjoyed a few hours before dinner.

No need to go far or take a roundabout route; whenever you're in need, just step out to the end of the alley and you'll find several small, simple beef noodle soup stalls, cooked in a traditional family recipe.

The O Cương - Uncle Điệp beef noodle soup stall (Thuận Hóa ward, Huế city) has been around for nearly 40 years. Three generations of the family have continued the family business.

Mr. Nguyen Diep shared: "For a bowl of authentic Hue beef noodle soup, the broth must be clear, naturally sweet, and served hot. Along with the main ingredients such as bones, meatballs, and meat, the accompanying ingredients like lemongrass, shrimp paste, chili sauce, and lime also play a very important role in creating the sweet, savory, and rich flavor."

Specifically, Mr. Diep added, people in Hue often use aluminum pots with a wide bottom and a narrow top, similar to traditional clay pots, to cook beef noodle soup. This type of pot, with a wide bottom and a narrow top, helps retain heat well, keeping the broth hot and flavorful.

Bun bo Hue is more than just a dish. Through the selection of ingredients, utensils, and cooking methods, the people of Hue have formed folk knowledge and stories about the history and local culture of the ancient capital, passing them down through many generations.

In the early mornings, in a familiar corner of the restaurant, the cook's eyes are intently focused, a ladle in hand, constantly skimming off the foam.

Thanks to this meticulous process, even after simmering the beef bones for many hours, the broth remains crystal clear. The aroma of lemongrass and shrimp paste wafts up, enticing visitors.

Everyone took turns choosing their bowl of Hue-style beef noodle soup with their favorite toppings: a palm-sized piece of pork belly; a piece of pork knuckle with skin simmered to just the right degree, making it both crispy and fatty; bright red pieces of crab meat with a brick-like edge revealing the delicate white meat inside; and soft, fragrant, wobbly pieces of blood pudding...

Eat heritage dishes

Before being listed as a national intangible cultural heritage by the Ministry of Culture, Sports and Tourism, Hue beef noodle soup was already famous far and wide.

At the end of 2023, along with five other dishes from the ancient capital region, Hue beef noodle soup was honored and recognized by the Vietnam Culinary Culture Association as a representative Vietnamese dish.

In May 2025, the international food magazine Taste Atlas selected Hue beef noodle soup as one of the 100 best breakfast dishes in the world .

Bun bo Hue (Hue-style beef noodle soup) was also once included in the daily meal menus of 35 schools in Saijo City, Japan.

From the South to the North, it's impossible to count how many establishments sell Hue-style beef noodle soup throughout the country. The dish's distinctive and delicious flavor has created its brand, making it a popular culinary tradition.

People's Artist Hoang Thi Nhu Huy - a lifelong culinary expert preserving the flavors of Hue - shared: "The essence of cuisine is not separate from but closely linked to life, cultural connections, and even the educational institutions of the community. In terms of the foundation for culinary development, Hue has outstanding conditions compared to other places."

According to her, Hue opened the first girls' school in the country in 1917 - Dong Khanh Girls' High School - and this was also where the first women's vocational organization was established (the Women's Vocational Association in 1926 - Ed.).

“These two organizations contribute to enhancing the four virtues of Hue women: Diligence, Grace, Speech, and Conduct. From that Diligence, many delicious dishes have been created for this region, including Hue beef noodle soup,” shared People's Artisan Hoang Thi Nhu Huy.

The recognition of "Folk knowledge about Hue beef noodle soup" as a national intangible cultural heritage is of great significance in defining and affirming the brand, contributing to the socio-economic development of the locality. This is not only a well-deserved recognition but also an important and open step forward in preserving and promoting the value of traditional culinary culture in the face of the rampant commercialization taking place everywhere.

From being viewed only from a narrow perspective, such as through festivals and customs, this time the honoring of culinary heritage has been expanded to encompass a comprehensive knowledge system that includes the beauty of local culture.

The remaining challenge is how to ensure that a culinary heritage like Hue beef noodle soup continues to spread, reach, and thrive in modern life. This requires reaffirming the role of traditional craftsmanship in maintaining and adapting the cooking process – so that the dish retains its ancient "conservative" nature while harmoniously blending and evolving, creating a flavor that doesn't fade but becomes increasingly rich in identity and essence.

Source: https://baodanang.vn/vinh-danh-bun-bo-hue-3265603.html