If you’re a fan of pho and in need of some comfort, then bun bo Hue might be right up your alley.
Bun bo Hue is also a Vietnamese beef noodle soup, but it’s a spicier number, with chiles as one of the key ingredients of the broth, along with beef and/or pork bones, lemongrass and annatto seed oil paste. The dish, which is not for the spice averse, is then rounded out with tender, fall-apart beef cuts such as shank or brisket and served with thick, round rice noodles.
Spicy, aromatic, bold and deep, it’s soup for the soul. In the words of my colleague, when trying it for the first time: “It’s my new favorite soup.” Here are top places to grab a bowl that might become one of your favorites, too.
House of Hue
The best bun bo Hue I’ve had was when visiting the city of Hue in Central Vietnam, where the dish originated and where soup artists take utmost pride in building their broth. Locally, House of Hue at Eat Street Crossing transports me. The chef is originally from Hue, and you can taste the care and time put into it, from the intensity of the lemongrass and chiles to the collagen-rich broth (choose your own adventure in whether to eat or discard slivers of tendon that come with the broth). This version is on the mild side, so it’s a great jumping off point for dipping your toes into this savory sensation.
$17; 2819 Nicollet Av. S., Mpls., eatstreetcrossing.com
Stone Pho
The eatery with two suburban outposts specializes not only in pho, as the name implies, but other Vietnamese noodle soup dishes and beyond. That includes bun bo Hue, served here with a kicky broth with subtle notes of lemongrass. Meat lovers will appreciate the amount and variety of proteins packed into this bowl in the form of beef brisket and shank, thin slices of pork loaf and chunks of pork hock.
$16; 1885 Perimeter Dr., Roseville; 10340 NE. Baltimore St., Blaine; stonepho.com
Pho 400
A top pick when it comes to depth of flavor in which the intense broth is further complemented with tender beef, pork hock and slices of Vietnamese ham. Like the other places, a signature plate of herbs, citrus and chiles is served on the side to further boost flavors. It’s worth noting to tread lightly when adding chile sauce — this broth is spicier than others on the list.
