Buzz
Chú Vọng's evening bun shop (O Phụng) in Hue is always bustling with customers who come here just to savor the rich and distinctive flavor of Hue-style beef noodle soup.
Why do people in Hue 'long for' Chú Vọng Nguyễn Du's evening bun shop?
“In the evening, I miss Nguyễn Du bun. Long for the scent of Hue, I'll return”.
The two folk verses, who knows since when, but many people who travel far from Hue seek out this special evening bun shop upon their return.
The shop boasts the most unique beef vermicelli soup in Hue
Chú Vọng's Evening Bun House (O Phụng) at 14 Nguyen Du Street, Phu Cat Ward, Hue City, Thua Thien – Hue Province, is always bustling with customers, some coming for a late lunch, others simply craving the rich and distinctive flavor of Hue-style beef noodle soup.
Some rush to finish their bowl of noodles to make it back to work on time, while others leisurely refuel after a long day's work. The patrons of the restaurant come from all walks of life, professions, and social standings.
At first glance, the bowl of beef noodle soup at Chú Vọng's Evening Bun House may not seem particularly special compared to other places, but one must taste it to understand why the restaurant is always bustling with people coming and going.
The heart of the chef, not everyone can master
Chú Vọng shares that to achieve such a flavorful bowl of noodles, he receives fresh pork and beef from nearby slaughterhouses early in the morning.
As long-time suppliers, the slaughterhouses always reserve the best cuts of pork and beef for O Phụng noodles. Chú Vọng further explains that his restaurant is close to Bao Vinh, renowned for its slaughterhouses supplying meat to all markets in Hue City and the surrounding areas.
The pork from Bao Vinh originates from farms in villages like Quang Dien, Huong Tra... This pork, along with the beef, is raised using traditional methods, not industrial, resulting in exceptionally flavorful meat.
After obtaining the meat, O Phụng and his wife spend their mornings simmering bones and seasoning the meat with carefully measured spices to create the fragrant and distinctive bun noodle soup.
The special broth, combined with the freshness of lemongrass and the spicy kick of chili paste, always leaves diners with a delightful and never-tiring taste experience.
Chú Vọng reveals that the bun noodle shop was passed down from his parents and has been in business for over 35 years. It has become a familiar stop not only for locals but also renowned among foreign tourists.
As she wipes away sweat, the shop owner shares, “Since I was little, I've been helping my mother in the shop to make a living. I've been managing it on my own for 5 years now. I'm proud of the shop's long history and always remember my mother's advice to serve customers with care, whether busy or quiet.”
“When it comes to making delicious bun, anyone can learn the ingredients and cooking techniques. But the heart of the chef, that's something no one can teach. It's about putting your heart into it, always aiming to bring joy and satisfaction to others... that's when you achieve success. Cooking bun is no different. If you're careless, not putting your heart into it, the pot of bun will taste bland. My mother used to say that,” O Phụng adds.
Despite the small space, Chú Vọng's evening noodle shop is always crowded with customers. Linh Dan, a regular customer, says: “The food is of high quality, and the service is attentive. That's why even though I live far away, I still come here often to eat.”
According to Thanh Niên
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Reference: Travel guide Mytour
