Bun bo Hue is a popular Vietnamese noodle soup originated from Hue, a former royal city in central Vietnam which served countless royal courts. The city is therefore associated with the cooking style of the former royal courts, being famous for its flavorful and very rick cooking styles. Among noodle lovers, Bun bo Hue is greatly admired for its balance of spicy, salty, and umami flavors.
Bun Thang, or Northern Style Variety Noodle Soup, is a popular dish to eat after Vietnamese Lunar New Year’s parties, because it can be made with leftover items. Thang translates to ladder, symbolizing the multiple components of the dish. Therefore, there is no one traditional set of ingredients for this dish.
Bun Rieu Cua (Vietnamese Crab Noodle Soup) is difficult to find outside of the country, though it’s considered a Vietnam delicacy to many. However, this noodle soup was once considered a commoner’s dish.
Bun Cha (grilled pork with rice vermicelli) is northern Vietnam’s specialty, it’s one of Hanoi’s most famous street dishes. A large bowl of dipping sauce highlighted with grilled pork coming along side with rice vermicelli and fresh herbs. The grilled pork sits in the sauces as an extra marinating step.
