Bun Bo Hue

The best bun Bo hue in the city. It’s a very spicy dish and very favourful.
They only accept cash.

Didn’t like the Bun Bo Hue… Love phở, don’t love this.
The phở was also not as good as most other phở restaurants; meat was fatty.
Would not return.

Great place for bun bo hue.

I’m here once a week for what they are well known for, hense the restaurant name — Bun bo hue. I’m Vietnamese and I approve of their dish as it is very authentic. I get the small one which is ready in less than 5 mins. They serve iced or hot tea which is amazing. This is a small family business so don’t have high expectations and expect too much.

This is the best Vietnamese restaurant in the area and one of my favs in the gta. The phở ga and spring rolls are very good and all of there rice dishes are really good to.

I come here at least twice a week! Best Vietnamese restaurant in this area. Love their soups and spring rolls!

Taste like authentic Vietnamese home cooking!!! Gotta love that. I order some sort of noodles with shrimp paste #6 on menu and my wife ordered their signature noodle #1 on menu. Both noodles were 10÷10…

Restaurant is a small and homely. Servers were not dressed professionally. My grandma’s favourite spot. Tray of condiments are kind of in my way. I was sitting close to the wall.
Ordered 1 med Bön Bo Hue. It came within 20 minutes. Although not everyone’s dish came at the same time. They came somewhat close together. There was an addition dish of thinly shredded cabbage, lime onions and mint/​herbs to put in the soup. We asked for more herbs. The table was pretty small.
The blood pudding was not the freshest and neither was the cuts of meat imo. The quality of the meat was mostly fat. The broth was savoury with a hint of sweetness and spice. As expected the dish smelled very fishy although my parents suggest it was not fishy enough.

I ordered takeout. It was ready in 15 minutes, food was good. Veggies tasted fresh. Shrimp had veins in them. reasonable price for that portion.

I enjoyed the bun bo hue here. They usually do a good job. I also enjoy their fried rice dish when I’m not feeling for soup.

I visited Bun Bo Hue last night, after one of my dad’s clients from the west end recommended this place for the Bun Bo Hue (I guess that’s why they call the restaurant such? Haha).
When I arrived at around 8:30pm, there was only another table being seated. I understand it was a little late, but it did make me a bit curious. I ordered #3 and my dad ordered #6 (see Yvonne T’s photos for descriptions), and we also added a pork strip rice paper roll.
A few minutes before we got our bowls, there was a foul smell of what seemed like fecal matter coming from either the kitchen or washroom. It lasted about 10 minutes and ended when our food arrived. In a way it was a little uncomfortable for my dad and I.
#3 tasted decent, the vermicelli was quite good and the ingredient quantity was passable. The broth didn’t taste anything special, and I wasn’t able to really taste the «sour“ness until around halfway thru my meal.
My dad really liked #6 for its authenticity. He has a slight preference for the Vietnamese-​Chinese hybrid design they use for Kim Po (I guess he’s used to it), but did give good remarks for its taste and portion size.
The pork strip rice paper roll was average. I definitely prefer Kim Po’s as the vermicelli here was too thin for my liking.
Overall I like this place for authenticity. It missed the ballpark a bit in terms of exoticness, but for the amount I paid and what I got in return I must say it wasn’t too bad, and I will definitely consider returning.

Ah bun bo hue, the other famous Vietnamese noodle soup next to phở.
Bun bo hue, or literal translation, beef vermicelli noodles Hue style in soup is a dish originating from the central highlands of Hue in Vietnam. Hue is one of the larger cities in Vietnam, where the weather is temperate with hot humid summers. In the winter months it can quite chilly so hence, the need for this dish.
A bowl of bun bo Hue by design is suppose to be a fine balance of spicy, sour, salty and sweet flavors, with shrimp paste and especially lemon grass the main dominating ingredient. Spicy chilly oil is added near the end to further enhance the flavor. You could also leave this out for the more timid diners, but of course, if you do this it wouldn’t be as authentic. As a matter of fact, having been to the city of Hue in Vietnam, this might be taken as an insult if you were to order a bowl of this dish after the city’s namesake and asking to leave the chilly oil out while in Hue. lol!
Anyway, the décor here can be described as cold and sterile, with minimal thought placed into the overall ambience, which might be off putting for some. However, it keeps it simple and places the focus on the food which is what this place shines at.
The location is in a strip plaza off of the highway 400/​Finch, about a 5 minutes drive west of Jane & Finch.
The staff speaks minimal heavy accented English, enough to take your order and any special requests you may have.
I ordered a large bowl of bun bo Hue as did my friend. It came within 5 minutes with a heavy plate of side fixings that includes banana sprouts, bean sprouts, lime, the typical stuff you’d find at a Vietnamese phở restaurant.
The bowl was steaming hot, I could smell the lemongrass as the subtle flavors awoken my nostrils as my mouth watered in anticipation of that first bite.
That first sip of the soup? Nirvana. At long last, a place that does bun bo Hue right.
All of the taste buds were hitting the correct notes, sweet, sour, spicy, everything! I love this soup! Noodles were cooked perfectly, the beef shanks were flavorful, I was blown away.
The next 10 minutes we ate in silence appreciating what was the best bun bo Hue both of us ever had. My friend was initially skeptical as he swears and dies by phở, but I can gladly say he is now a convert of this other lesser known Vietnamese beef noodle soup.
One can say that phở is overdone thanks to the ingenuity of the abundant Vietnamese community, and this place may have recognized it and decided to specialize in bun bo Hue instead. Phở is offered on the menu, as is the other common Vietnamese rice dishes but I do not know how it fares to their main dish, the namesake of this restaurant.
Bun bo Hue lovers, you must come to this place and have a bowl or two! I did! And I’ll be back!

It’s funny that this place is called «Bun Bo Hue» and people came in ordering phở and complained about it. I have been a long time customer, since 2006 having been introduced by a Vietnamese friend. A couple years back I guess due to the relative obscurity of the «bun bo Hue» dish, they renamed themselves adding the «phở» as that seemed to be the only food non-​Vietnamese knew about Vietnamese cuisine
Let’s get to the food: bun bo Hue is a vermicelli dish, with beef shank, pork, lemongrass and lots of other herbs. This restaurant has the dish perfectly cooked. The soup base is tasty and a little bit spicy, the meat perfect. One of the hardest thing in cooking bun bo Hue is the handling of the shrimp paste. It must be there to realize the full potential of the soup base, but must not leave its slightly pungent trace behind. This place handled that perfectly. The other places (Phở Dau Bo, Phở Mi 99, etc) failed badly in this respect and I could clearly smell the shrimp paste in their soup. Some other Vietnamese places even use the phở soup base for their bun bo hue. At this restaurant, bun bo Hue is simply heaven. I ordered a large bowl every time (they recently hiked the price to something like $ 8.50, still a deal).
Service is fast and as expected for a typical Vietnamese joint. That means you can expect basic service, order from a piece of paper. Overall, their bun bo Hue, is the best in town. I never tried the other dishes, why try phở in a bun bo Hue place?

Started off with Goi cuon (Beef and pork summer rolls) Rice paper was inferior & contents were not at all flavorful.
Bun Bo Hue is a spicy noodle dish made of beef, pork & vermicelli. It had had cha lua (Vietnamese pork ham) & beef. The soup base was quite good.
I ordered Phở Tai Gan Sach which consists of well-​done beef, beef tendon & beef tripe. The beef was overly tenderized & the tripe was cut way too thin & the soup base was a downer.
Ordered a cold Vietnamese filtered coffee with condensed milk. It tasted like chocolate milk given a shot of condensed milk. It seemed there was no actual coffee in it.
Novelty place to come to but there are other places in the East to attend & much better places closer to me.

I can’t believe nobody has written a review for Bun Bo Hue yet! Its been around for at least 8 years!
We ordered the Goi cuon (Beef and pork summer rolls) to start. The rice paper was not of good quality and the roll itself was not very flavorful. Skip!
Bun Bo Hue is actually the name of a noodle dish — a spicy noodle dish made of beef, pork and vermicelli. It had had cha lua (Vietnamese pork ham) and beef in it. The soup base was excellent and boy did it have a kick to it! My sinuses definitely cleared up upon consuming this dish.
Boyfriend had the Phở Tai Gan Sach which was made with well-​done beef, beef tendon and beef tripe. The beef was a little overtenderized and the tripe was cut too thin in my opinion. The soup base was absolutely disappointing!
We also ordered a cold Vietnamese filtered coffee with condensed milk. It tasted more like chocolate milk that was doused in condensed milk. No coffee flavour at all!
I would come back for nothing other than the Bun Bo Hue and even then I don’t know that I’d drive all the way from the East end to dine here again as there are far better places closer to home.