Bun Bo Hue

Bún Bò Huế (Vietnamese Spicy Beef Noodle Soup) originated from Van Cu village, a small town close to the beautiful ancient Hue city. Hue was the centre of Vietnam during the time of the Nguyen dynasty – the last royal family of Vietnam. The city is famous for producing vermicelli (rice noodles). Legend has it that this mouth-watering noodle soup has been around since the first Nguyen lords ruled Vietnam during the 16th century.

Since the creation of this dish, many improvements have been made over time. Hue’s cooking style was perfected to suit the palate of the royal family and the high-ranking officials. In general, Hue's cuisine tasted a lot better than the other parts of Vietnam.

The hot and spicy notes of this unique and undiscovered bowl of soup make it the heart and soul of central Vietnam, like many other dishes from the region. The chilli paste gives it a hot kick that is absent in Pho.

We guarantee you'll fall in love with this soup as soon you try it. Here’s to a bowl that is heartwarming, satisfactory and keeps you warm on a cold winter's day.

This soup base was made as an ode to the very first kitchen Sara worked in during her university days. It was her favourite to make when she worked full-time, running a hectic kitchen, as it made such a fast and tasty meal.

A pot of pho was always simmering where she worked. All she needed to do was blanch the ingredients and noodles and add the paste and hot soup. Voila, you had lunch ready in minutes. Her favourite way to have it is with beef balls and sliced meats.