When most people (outside of Asia) think of Vietnamese cuisine, a few dishes generally come to mind. Pho, a traditional peasant noodle soup with vermicelli (rice noodles) and thin fragrant broth, topped with sliced pork or beef, fresh herbs, and bean sprouts is certainly one of them. But a lesser-known cousin with a notable kick has gained favor over the years. Bun bo Hue may not be as widely known a noodle soup as Pho, but it’s earned the adoration of Vietnamese food junkies and chefs alike. So what is the difference between pho and bun bo hue?
Both of these delicious Vietnamese noodle soups can be found on most Vietnamese menus, along with spring rolls, bun cha, banh mi, and some other usual suspects, and though not without similarities and overlapping ingredients, there are some very important distinctions that greatly affect both dishes and their final flavor.
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