The irresistible bun bo hue, a soup that originated in the city of Hue, Vietnam
You’ve probably had your fill of pho (the multi-beef rice noodle soup) and banh mi (the French-leaning Vietnamese hero), but I bet you haven’t had your fill of bun bo hue. A rash of immigration from central Vietnam has resulted in this soup being readily available in Vietnamese eateries from the Bronx to downtown Manhattan to Brooklyn’s Sunset Park. While pho broth is aromatic and delicate to a fault, bun bo hue boasts a hearty broth laced with plenty of chile oil; one bite and you’ll be fanning your mouth. And while pho features a catalog of beef, including tripe, eye of round, navel, beef balls, etc., bun bo hue has but one variety: a kind of pot-roast style cut that’s been stewed into complete submission, and sliced thick. The noodles are different, too. Bun bo hue incorporates spaghetti-like wheat noodles, and the soup is finished with a bush of intense Asian basil, and a handful of sliced raw onions. The cost: $6.25. Thanh Da, 6008 Seventh Avenue, Sunset Park, Brooklyn, 718-492-3253
Thanh Da, newly expanded from a humble banh mi shop into a full-menu Vietnamese restaurant. And a damn good one, too.
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