About Our Bun Bo Hue
Bun Bo Hue represents the culinary traditions of Central Vietnam, specifically the ancient imperial city
of Hue. Unlike the more delicate pho from the North, Bun Bo Hue features a bolder, spicier broth that's
characterized by its distinctive lemongrass aroma and deep red color from chili oil. At Mekong Restaurant,
we prepare this soup authentically, simmering beef bones and pork bones for hours with lemongrass stalks
to create a deeply flavorful, aromatic base.
Complex Flavors and Textures
What sets Bun Bo Hue apart is the complexity of its flavors. The broth is enhanced with shrimp paste
(mam ruoc), which adds umami depth, and chili oil, which provides heat and that characteristic red hue.
The soup features tender beef shank that's been slow-cooked until it's melt-in-your-mouth tender, along
with pork hock that adds richness and a different textural element. The thick round rice noodles (bun)
are heartier than the flat pho noodles, providing a satisfying, substantial bite.
Authentic Regional Vietnamese Cuisine
Our inclusion of Bun Bo Hue on the menu reflects our commitment to showcasing the diversity of Vietnamese
cuisine beyond the well-known pho. This regional specialty demonstrates that Vietnamese cooking varies
significantly from region to region, with Central Vietnamese cuisine known for its bold, spicy flavors
and royal court influences. Serving authentic Bun Bo Hue allows us to share a piece of Vietnamese culinary
heritage with Calgary.
How to Enjoy Bun Bo Hue
The soup is served piping hot with a plate of fresh accompaniments including banana blossom, herbs (rau
ram, mint, cilantro), lime wedges, and bean sprouts. Add these to your bowl according to your taste - the
herbs provide freshness that balances the rich broth, while the lime juice adds brightness. If you enjoy
heat, add more chili oil. The banana blossom provides a unique crunchy texture that's traditional to this
dish.
