Saigonese's Obsession with Hue Beef Noodles: Nearly 40 Years of Authentic Flavor in District 3

Amidst the hustle and bustle of urban life, one can indulge in a bowl of Hue beef noodles prepared in the Chinese style. This familiar yet exotic dish leaves one nothing to say but 'Saigon truly is a culinary paradise'...

Saigonese's Obsession with Hue Beef Noodles: Nearly 40 Years of Authentic Flavor in District 3

One of the most popular dishes from another region that you'll find abundantly in Saigon is Hue beef noodles.

However, as it travels through different regions, Hue beef noodles also undergo various interpretations, reflecting the unique characteristics of each area and the personal touch of each chef. Authentic Hue beef noodles exude the fragrant aroma of lemongrass and boast the rich flavor of Hue-style beef shank. In the southern region, the taste is similar but with an added sweetness...

39 Years of Delighting Palates with Chinese-Style Beef Noodles

Have you ever been surprised by a Vietnamese restaurant serving Hue beef noodle soup with a Chinese twist in District 3? That's Mr. Ha's (Han's) bun bo Hue eatery on Vo Van Tan Street, Ward 5, District 3 (Ho Chi Minh City). The restaurant was founded by a Chinese descendant named Ha in 1979.

In addition to the traditional flavor of Hue beef noodle soup, my father also adds and removes some spices to create his own flavor. He doesn't use cinnamon or shrimp paste in the broth, only lemongrass.

Mrs. Hanh (48 years old), the current owner, said: “Back then, my family was very poor, and we had to carefully budget for everything. My father wanted to open a business to earn extra income and realized there was a high demand for food here. People not only enjoy delicious food but also like to try new and exotic dishes. So, my father researched and decided to cook a traditional Vietnamese dish with Chinese seasoning, which is Hue beef noodle soup”.

According to Mrs. Hanh, initially, her family's noodles were sold on a small cart at the corner of Vo Van Tan Street (District 3). Thanks to the delicious taste and warm service of the owners, the restaurant became increasingly popular.

“In addition to the traditional flavor of Hue beef noodle soup, my father also adds and removes some spices to create his own flavor. Those familiar with Hue beef noodle soup will immediately notice that we don't use cinnamon or shrimp paste in the broth, only lemongrass. After a few years, my family saved enough money to rent a space and open a permanent restaurant, which has been running until today. After my father passed away, I took over to preserve our family's tradition,” Mrs. Hanh recalled.

Hue beef noodle soup priced at 68,000 dong with pork meatballs and fish cakes

Each bowl of Hue-style beef vermicelli here is priced at 68,000 Vietnamese dong. Guests can opt for additional meat or sausage at prices ranging from 20,000 to 30,000 dong per serving. Regarding the restaurant's ambiance, although not overly spacious, it is quite clean. There's a dedicated trash basket under each table, parking is available right in front of the restaurant, and there's no fee for parking.

However, due to the restaurant's location at the corner of Vo Van Tan intersection with Nguyen Thuong Hien, it tends to get crowded during peak hours, making it slightly challenging for customers who want to park and dine.

I chose a table in the corner and ordered a mixed beef vermicelli bowl to see how it differs from traditional Hue-style beef vermicelli. On each table, there's a basket of fresh greens including basil and cilantro, similar to when eating Chinese noodles, all carefully wrapped in plastic to avoid dust.

After receiving orders, the owner quickly blanches the vermicelli in boiling water and places it in a bowl, using small vermicelli strands rather than the larger ones typically seen in beef vermicelli dishes. Next comes the arrangement of meats such as beef, brisket, and sausage, along with a handful of spring onions, finely chopped onions, a sprinkle of pepper, and a ladle of hot, steaming broth. This is served with a plate of shredded banana flowers, split morning glory, and blanched bean sprouts for customers to enjoy.

The broth here is very clear; at first glance, it seems more like Chinese noodle soup broth than beef vermicelli broth. My initial impression upon tasting the broth was its rich aroma of marrow bones and gradually fading sweet taste in the mouth, quite different from the rich, intense flavor of Hue-style broth. Instead of crab cake, the owner uses steamed pork cake and steamed fish cake, somewhat diminishing the traditional aroma and flavor.

A diner named Han Vy commented: “It's hard to determine whether the beef vermicelli here should be called Hue-style or Chinese-style because the taste seems to blend between the two. For first-time eaters, they might not like it much because it has a sweet taste, even the fish sauce for dipping the meat is sweeter than other types of fish sauce. The steamed fish cake has a red color, resembling crab cake, but upon eating, it's slightly disappointing. However, the flavor of the vermicelli here is quite unique, and those who are easy to please will surely enjoy it. Personally, I've been eating here for almost 10 years and still absolutely love it, having 3 to 4 bowls a week”.

They say Saigon is a culinary paradise, where you can find anything you crave... and they're absolutely right. Who would have thought amidst the bustling urban streets, you could indulge in a dish both exotic and familiar like a bowl of Hue-style Chinese beef noodle soup, aged 39 years.

Source: Thanh Niên

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Reference: Travel guide Mytour