Foreign guests 'argue' which is better: pho or bun bo Hue in Vietnam

In the group sharing travel experiences in Vietnam with more than 100,000 members on Facebook, many international tourists have debated two famous dishes: pho and bun bo Hue. One member, who has visited Vietnam many times, expressed the opinion that pho is being "overhyped" and advised people to try bun bo Hue - a dish that truly represents Vietnamese cuisine. This person remarked that the flavor of bun bo Hue is more distinct than pho, richer, with a pronounced spiciness, and uses many strong spices.

International diners have different opinions. Kelly Maher, from New South Wales, Australia, praised the flavor of bun bo - her favorite dish when visiting Vietnam. "Pho tastes bland," Kelly said. Lani, from Dallas, USA, thought bun bo Hue is "related to pho but more seductive."

Some diners believe that comparing which dish is better is a matter of personal preference and depends on individual taste. Jéli Lopes, a Brazilian tourist, believes that diners from countries accustomed to using many spices like in South America would enjoy bun bo Hue because the dish incorporates strong spices like lemongrass, fermented shrimp paste, chili, and satay.

Culinary experts evaluate both pho and bun bo Hue as worthy representatives of Vietnamese cuisine, celebrated by international media and listed in prestigious culinary rankings. However, pho currently has a broader reach and more influence than bun bo Hue.

In October, Taste Atlas published the ranking of the 100 best soups in Southeast Asia, with pho in 6th place and bun bo Hue in 18th place. In January, pho was honored by CNN as one of the 20 dishes with the best broth in the world in 2024. On August 9, the Ministry of Culture, Sports, and Tourism announced the inclusion of Hanoi Pho and Nam Dinh Pho in the national intangible cultural heritage list. Pho was also officially added to the Shorter Oxford English Dictionary in September 2007.

Bun bo Hue also attracts the attention of international media due to its unique regional flavor. Anthony Bourdain, the late famous American chef and food critic, praised the central Vietnamese dish. In his CNN show "Parts Unknown," he called bun bo Hue "one of the best soups in the world." Taste Atlas introduced bun bo Hue as a popular breakfast dish for Vietnamese people, tasty and affordable. The dish has a strong and complex flavor, with a dominant spiciness and distinctive aroma from fermented shrimp paste.

A survey on Google Trends worldwide over the past 12 months showed a significant difference in the level of interest and search frequency between pho and bun bo Hue. Pho had an average interest level of 77/100, while bun bo Hue was 4/100. The search interest for pho in various countries also dominated that of bun bo Hue. In South Korea, the search ratio for pho was 90%, while bun bo Hue was 10%.

Dr. Daisy Kanagasapapathy, a lecturer in Tourism and Hospitality Management at RMIT University Vietnam, stated that comparing bun bo Hue and pho is "reasonable." Both are iconic Vietnamese noodle soups, harmonizing flavors, and holding cultural significance with regional characteristics. Pho originates from the North and is widely known around the world; bun bo Hue comes from the Central region and has a distinct regional flavor. Pho has a light broth with a hint of star anise and cinnamon. Bun bo Hue is stronger, with a spicy broth. In terms of cultural value, both represent the diverse Vietnamese cuisine, reflecting different histories and regional identities, making these dishes unique in their own way.

According to Dr. Daisy Kanagasapapathy, pho's relatively mild flavor and versatility make it accessible to many different tastes, helping it establish a place in the international arena. Bun bo Hue has the potential to achieve similar global influence as more diners become open to exploring regional specialties.

"The complex, spicy flavor of bun bo Hue is gradually attracting food lovers who are seeking diversity in authentic Vietnamese dishes," said Dr. Daisy, who also noted that the strong flavor is a challenge for bun bo Hue, as it is not as easy to access worldwide as pho.

However, with the growing global demand for culinary experiences, bun bo Hue could follow in pho's footsteps if strategically introduced to international markets.

Dr. Justin Matthew Pang, Deputy Head of the Tourism and Hospitality Management Department at RMIT University, stated that while bun bo is well-known domestically, it lacks the distinctiveness on the international food map compared to its "relative," pho. To increase its global appeal, he believes a two-pronged strategy is needed: natural growth and a specific plan.

Natural growth means that the demand for this dish abroad is increasing, as more tourists (both foreigners and Vietnamese) want to try bun bo when traveling abroad. The specific plan involves the Vietnam Tourism Administration promoting bun bo as a form of culinary tourism at international food fairs to enhance accessibility.

"This strategy has been consistently used by neighboring countries like Singapore and Malaysia at international events," said Dr. Justin Matthew Pang.

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