Vy Da Quan (Cau Giay, Hanoi) is one of the bun bo Hue restaurants that attracts diners thanks to its delicate blend of flavors from the North, Central and South regions.
Mr. Nguyen Van Toi (Cau Giay, Hanoi) - owner of the bun bo Hue restaurant, shared: “The restaurant has been in operation for two years. Before opening the shop, I went to Hue to learn how to prepare traditional bun bo Hue, then continued to the South to learn more about the typical flavors of bun bo Hue here. I combined the flavors of the three regions, creating a unique feature for the bun bo Hue of my restaurant.”
According to Mr. Toi, the restaurant's ingredients include pig's feet, beef, beef balls, pig's ear and blood. Every day, the restaurant uses about 30kg of beef and pork bones, simmering continuously to have a rich, delicious broth.
On average, the restaurant sells 300 - 400 bowls of bun bo Hue per day. On peak days, the restaurant can sell out more than 500 bowls.
Ms. Pham Ha Trang (Cau Giay, Hanoi) - a regular customer of the restaurant, shared: "I have eaten bun bo Hue here many times and the most impressive thing is the broth. Each bowl is full of ingredients and the price is reasonable."
Mr. Nguyen Minh Tuan (Dong Da, Hanoi) - another diner, said: "The bun bo Hue here is delicious. All the ingredients are fresh and clean. I especially like the large, thinly sliced beef, and the rich, fragrant crab cake."
A bowl of noodles costs from 30,000 to 60,000 VND. Diners can eat it with pickled bamboo shoots and pickled onions to reduce the feeling of fullness. The restaurant is open from 7am to 11pm daily.
