From a corner of Dong Ba market to the global stage: the rise of bun bo Hue

If in our last story, we witnessed Bun Bo Hue’s myriad transformations to please Vietnamese palates from South to North, today, Banh Mi Xin Chao invites you on a much longer voyage. This is a journey across the oceans, where the pungent aroma of fermented shrimp paste and the fragrance of lemongrass from the ancient capital have conquered the most demanding diners globally.

No longer just a rustic dish at a market corner, Bun Bo Hue is now honored as a masterpiece of human cuisine.

A destined encounter at Dong Ba market

The story of Bun Bo Hue reaching the global stage cannot be told without mentioning a very special guest: the late renowned chef Anthony Bourdain.

In 2014, during the filming of an episode of Parts Unknown in Hue, Bourdain did not choose a luxurious restaurant. Instead, he and his assistant, Laurie Woolever, ducked into Dong Ba Market, perched on low plastic stools amidst the clamor of hawkers and the raw smell of fresh produce, to enjoy a bowl of beef noodles ^[1].

The iconic moment late Chef Anthony Bourdain proclaimed Bun Bo Hue "the best soup in the world" inside Dong Ba Market. Source: Screenshot from the YouTube video "Bourdain's Loves Vietnamese Street Food | Full Episode | S04 E01" of Anthony Bourdain: Parts Unknown.

The moment he tasted it, he uttered a sentence that would become a source of immense pride for the people of the ancient capital. He called Bun Bo Hue "the best soup in the world" that he had ever tasted. To him, it was the "Holy Grail" of soups. The complexity and layers of flavor it offered—from the rich bone broth and pungent fermented shrimp paste to the aromatic lemongrass—completely conquered this fastidious chef ^[1].

This event created a powerful media push, causing international travelers to become curious and hunt for this magical "soup" whenever they visit Vietnam.

A shower of accolades from prestigious organizations

Beyond the praise of an individual, the value of Bun Bo Hue has been affirmed by impressive numbers and prestigious rankings.

Asian record: As early as 2012, the Asian Record Organization officially established Bun Bo Hue as one of the 12 Vietnamese dishes meeting the criteria of "Asian Culinary Value," alongside Pho and Bun Cha ^[4].
TasteAtlas: The website dubbed the "world food map," TasteAtlas, frequently honors this dish. Recently, Bun Bo Hue was ranked 53rd in the list of the "100 Best Breakfasts in the World." TasteAtlas describes an authentic bowl as having broth simmered from beef and pork bones, redolent of lemongrass, fermented shrimp paste, and spicy chili ^[3].
Michelin: In the Michelin Guide, Bun Bo Hue is described with reverence for its fragrant lemongrass broth. Long-standing shops like Bun Bo Hue Ba Thuong (Da Nang) or Bun Bo Hue 14B (District 4, HCMC) have both been awarded the Bib Gourmand (good quality, good value cooking). Notably, the recognition of a take-out only shop serving bowls brimming with rare beef, tendon, and fish fillets like shop 14B is the clearest testament to the unassuming yet timeless quality of this dish [CITATION:5, 6].

Students of Saigontourist Hospitality College with images of the 12 Vietnamese dishes achieving the Asian Record at the announcement ceremony on the morning of Sept 7th. Photo: Vietkings - tuoitre.vn

From rustic delicacy to national heritage

The most heartening milestone in Bun Bo Hue's development journey is the recognition from its own homeland.

Recently, the Ministry of Culture, Sports and Tourism officially recognized "Traditional Folk Knowledge of Bun Bo Hue" as a National Intangible Cultural Heritage ^[7]. This is a worthy acknowledgment of the historical, cultural, and artistic value of the dish that embodies the identity of the Ancient Capital.

In parallel, the cradle of the main ingredient—"Van Cu Noodle Making Craft"—was also honored as a National Intangible Cultural Heritage in late 2024 ^[2]. The synergy of these two heritages (the ingredient and the culinary knowledge) has created a solid foundation for Bun Bo Hue to reach even further.

Conclusion: a legacy journey

From the shoulder poles of Ms. Bun by the Bo River in the reclaiming era, through the skilled hands of mothers and aunts in kitchens fueled by rice husks, to luxurious restaurants honored by Michelin, Bun Bo Hue has traveled a very long road.

Bowls of noodles at Bun Bo Hue Ba Thuong, Da Nang. Photo: Fleshy Chen - Google Maps

That journey is a testament to the intense vitality of Vietnamese culture. No matter where it goes or how it changes to "adapt to local customs," the quintessential soul—the rich shrimp paste, the fragrant lemongrass—is always preserved like a treasure.

At Banh Mi Xin Chao, we believe that every Vietnamese dish carries within it a beautiful story like this. And our mission, as children of Vietnam, is to continue telling those stories with respect and pride.