60-year-old wood-fired ‘bun bo’ becomes a must-try in Vietnam’s Hue

The family-run eatery has become one of the city's most sought-after breakfast destinations.

Without a flashy signboard, the eatery just has a handful of tables set up in the family courtyard, but it attracts crowds of locals and tourists every morning.

Some customers have been returning for decades, while others make the eatery one of their first stops after arriving in Hue, following recommendations from friends or social media.

The first thing diners notice is the pair of large broth pots bubbling continuously over traditional wood-fired stoves.

Wisps of smoke drift through the courtyard, blending with the fragrance of lemongrass and slowly simmering beef to create an atmosphere reminiscent of old Vietnamese home kitchens.

Truong Tran Thao Nguyen, a 21-year-old visitor from Ho Chi Minh City, said she desired to taste the dish at the eatery despite knowing it would be crowded.

“I've seen so many people recommending this place online," she said.

"I was curious about how beef noodle soup cooked over a wood fire would differ from those made elsewhere, so visiting this eatery became one of my priorities when I came to Hue."

Be, the owner of the eatery, said she inherited the business from her mother, Nguyen Thi Hanh, who is now in her 90s.

Apart from the family recipe that has been passed down through the generations, the traditional cooking method has remained unchanged.

“The broth has to simmer for hours over a wood fire to develop its natural sweetness,” Be explained.

“The beef and pork hocks are purchased fresh every morning instead of being stored overnight, which is why we start serving later than most eateries.”

As a result, the eatery does not open until around 8:30 am.

By late morning, the broth often sells out even though customers continue to arrive.

Each bowl, priced between VND40,000 and VND70,000 (US$1.5 to $2.7), comes with tender beef, pork hock, handmade crab paste, fresh herbs, lime, and chili fish sauce.

The presentation is simple, but the rich, full-bodied broth infused with the subtle aroma of wood-fire cooking has earned the eatery its loyal following.

Nguyen Thi Lanh, a 62-year-old resident of Thuy Xuan Ward, said her family has been dining at the eatery since long before it gained widespread recognition.

"The flavor has never changed," she said.

"Whenever relatives or friends visit Hue, I always bring them here."

At a time when many restaurants have switched to gas or electric stoves to reduce labor and cooking time, Be continues to rely on firewood every day.

The flames not only cook a pot of broth, but also preserve a family tradition that has endured for more than six decades and offer visitors an authentic taste of Hue's culinary heritage.