Hue beef noodle soup is famous both domestically and internationally and is the crystallization of folk knowledge preserved and passed down through many generations.
According to Hue culinary artist Mai Thi Tra, 91 years old, Hue beef noodle soup originated from traditional religious life. In the ceremonies held in ancient villages, the meat offered was processed into a porridge dish eaten with sticky rice. When vermicelli became popular, people replaced sticky rice with vermicelli to make it easier to eat and more economical, from which the dish was born, gradually perfected, and shaped into Hue beef noodle soup as it is today. Over time, beef noodle soup has been transformed with pig's feet, crab cakes, blood, and raw vegetables, creating a bowl of noodles that combines both flavor and color.
One factor contributing to the reputation of the dish is Van Cu noodle village, the cradle of the traditional noodle-making profession for more than 400 years. The noodles here are white, chewy, soft enough, absorbing the broth without being crushed, as if they were born just to cook Hue beef noodle soup.
Artisan Tra said that since ancient times, aunts and grandmothers have cooked beef noodle soup and carried it around the streets to sell. Beef noodle soup is available at all times of the day, becoming an indispensable part of daily life and considered the "soul" of Hue. Each cook has their own secret, making no bowl of noodles the same, adding to the cultural depth of the dish.
The soul of the dish lies in the pot of broth. The beef bones are washed, blanched, and then simmered over low heat, uncovered. After skimming the foam many times, the broth becomes clear and naturally sweet. The main spices are lemongrass and shrimp paste - two factors that create the characteristic aroma of Hue beef noodle soup. The lemongrass is put into the pot whole, while the shrimp paste is mixed with cold water and then filtered to create a rich flavor without overwhelming.
The traditional ingredients of a bowl of bun include a piece of pork leg, a few pieces of thinly sliced beef shank or flank, and a piece of blood, all soaked in a shimmering orange-red broth. The color comes from the stewed chili, combined with chopped green onions, both spicy and visually appealing.
According to Vietnamese Culinary Culture artist Ho Dac Thieu Anh, "standard" Hue beef bun must be spicy - the spiciness comes from lemongrass, stewed chili, chili sauce, and sliced fresh chili soaked in fish sauce served with it. The sweetness is also moderate, not leaning towards the sweetness of sugar but the sweetness of the bones and ingredients used to cook the bun.
Traditional pot for cooking beef buns. Photo: Ho Ngoc Doan KhuongHue people also have a secret to preserving the flavor of the dish, which lies in the pot used to cook the bun. According to the description in the book "Hue Style" by Dr. Tran Duc Anh Son, it is an aluminum pot, shaped like a clay pot with a round bottom, narrow neck, deep inside but small mouth, helping to retain heat effectively. Many gourmets believe that a bowl of noodles scooped from this traditional pot is always the most flavorful and authentic.
Ms. Thieu Anh commented that Hue beef noodle soup is not only delicious but also a healthy dish according to Eastern culinary philosophy. Beef nourishes blood and qi, pork leg detoxifies, increases vitality; lemongrass helps digestion and relieves colds. A bowl of noodles is a harmonious balance between yin and yang, both delicious and good for health.
Hue people often do not call the bowl of noodles they are eating "Hue beef noodle soup". For them, it is simply beef noodle soup - a familiar dish in daily life. It is those who leave Hue, or diners from other regions, who call it "Hue beef noodle soup" to emphasize the origin and unique cooking style of the ancient capital's cuisine, distinguishing it from variations in other regions.
From small noodle stalls on the roadside, the dish has gone beyond the local scope, spreading throughout Vietnam and reaching out to the world. Currently, Hue beef noodle soup is present on the menus of many restaurants in the US, France, Canada, and Australia. Wherever it is, the name "Hue" is still kept intact as a commitment to the original flavor and cultural depth of the land that gave birth to this dish.