Seonguk and Simon, Korean expats who have lived in Vietnam for five years, recently shared a video of their first experience trying Hue food on their YouTube channel “3 Anh Em.”

The pair, who are currently learning Vietnamese and love exploring local culture, cuisine, and people, aim to document and share their happiest moments in Vietnam.

Their food journey led them to a small eatery on Nguyen Quy Canh Street in Ho Chi Minh City, known for serving signature Hue dishes such as bun bo Hue (Hue beef noodle soup), clam rice (com hen), bun hen, bun mam nem, bun thit nuong, banh beo, grilled pork rice, and traditional Hue sweet soups.

With the enthusiastic recommendations of the restaurant staff - who are all originally from Hue - Seonguk and Simon ordered two bowls of bun bo Hue, one portion of clam rice, and a plate of banh beo.

Drawn by curiosity, the pair went to the kitchen counter to examine the ingredients. They felt reassured seeing Hue locals preparing the food, believing it guaranteed an authentic taste.

When the dishes arrived, both were surprised by the hefty, generous portions. The bun bo Hue was served in large bowls packed with pork hock, crab rolls, pork blood pudding, and a huge side of fresh herbs. Alongside sat a colorful bowl of clam rice and a pristine plate of banh beo.

Though already familiar with bun bo, they had never heard of clam rice before. Driven by curiosity, Seonguk took the first bite.

“Oh my God, this is amazing,” he said, astonished by the balanced and complex flavors. Simon quickly followed suit, nodding in agreement. Both continued to eat enthusiastically, joking that the food was so delicious it made them “lose composure.”

Clam rice may be a humble dish, but its preparation is intricate and refined. It includes cold rice, sautéed baby clams, a mix of herbs like lettuce, cilantro, mint, mustard greens, roasted peanuts, sesame seeds, and fermented shrimp paste. The clams are cleaned and stir-fried with scallions, pork fat, dried bamboo shoots, and shredded pork until perfectly dry and flavorful.

The two Korean guests initially mistook clams for baby clams or mussels and were blown away by the taste. “It’s so good, so special,” Simon repeated several times.

When it came time to try the bun bo Hue, Seonguk loved adding lots of fresh herbs, while Simon preferred it plain. Both were impressed by the aromatic broth and the texture of the ingredients.

They especially enjoyed the springy crab rolls, tender pork hock, and beef brisket, calling them flavorful and perfectly cooked.

Recognized as a national intangible cultural heritage by Vietnam’s Ministry of Culture, Sports and Tourism, bun bo Hue stands out for its fragrant lemongrass-infused broth and fermented shrimp paste base. Every chef has their own twist, making each version unique.

In 2014, world-renowned chef Anthony Bourdain praised bun bo Hue on CNN, calling it “the best soup I’ve ever tasted.” In 2016, the Asian Record Organization listed it among Asia’s top 100 dishes.

By 2023, TasteAtlas ranked Hue 28th among the top 100 cities with the best food in the world, describing bun bo Hue as a “must-try” when visiting the ancient capital.

Just this May, the dish was also included in TasteAtlas’s list of the world’s top 100 best breakfast dishes.

When tasting the soft, chewy banh beo dipped in fish sauce, Simon exclaimed, “I want to live in Hue so I can eat like this every day. People from Hue are so lucky!”

He even turned to the restaurant owner with excitement, saying: “Everything is delicious. I can’t stop praising it.”

The two Korean visitors cleaned every plate and promised to return - this time, with friends.

“Next time, we’re each ordering our own bowl of clam rice,” they laughed.

Linh Trang