The face of server like s???. They did not smile, i dont care what they have at that time, but i think they didnt want to service customer. I will never come back. When i see online i think its really good. But no
Ordered Mi Quang and got Bun Bo Hue, but I am okay with that. So surprised about topping feel nothing in there ??
Great traditional Bún Bó Húé, the family 8s from Húé province in Vietnam. The food is super good! Cash only, no cards,check it out soon!
Love their fishsause dip for "Banh Beo". Bun Bo Hue taste very authentic!!!
The restaurant is very small hole in the wall mom and pop place from my 2 Times here but both times in a span of 15 months it's been amazing. I read these people are from the Hue region of Vietnam so I was expecting bun bo hue soup to be authentic and was hoping it would be good as the first time.I've probably tried about 20 places in DFW for a soup called Bun Bo Hue. It's a dish that Anthony Bourdain has discussed affectionately and it's more exotic and spicier than Pho with a totally different flavor profile. Per Mr. Boudrain's view of Bun Bo Hue as it relates to a potential mate: "I would definitely bring a date for [bun bo hue]. Because if she doesn't like this, there's no hope of a relationship. If she said, 'Oh, I don't know, there's blood and stuff in there,' that would be a relationship-ender to me. I'm not kidding."A. Noodles - The round thick cylindrical noodles with a firmer texture than Pho Noodles and the contrast to the tender pork hammocks and beef brisket and Chau ( Vietnamese ham) pairs perfectly with these noodles that are more al dented.B. Fresh Herbs - garnished on the sides truly enhances the flavor as you add it to your steaming bowl. Crispy fresh beans sprouts and shredded cabbage. With two different types of basil to give a complex flavor profile of sweetness(sweeet basil) and another to give it a lime like zest(lemon basil). This brought out the richness of the broth.C. Meats - truly a unique blends of different cuts of meats with different marinades and textures and tastes. Their is the steamed Vietnamese ham (chau) that has a firm slightly salty and sweet flavor. Then you have the marinated beef brisket that can be tough at some places but is melt in your mouth tender. For you with exotic tastes their is a coagulation pigs blood that too me tastes like liver that is a rich musky flavor. The trickiest of all the cuts to master is the pork hammocks. Yes normally very grisly but a talented hue chef can make it so tender and delightful. I rarely can find a Hammock like this done so well.D. The broth - made from pork and beef bones is the base of salty, fragrant and aromatic spicy broth with heavy amount of lemongrass, chili paste, fish sauce and a touch of a powerful shrimp base that gives a distinctive salty spicy unami flavor. When I sent a picture to a Mai Dinh she noted that it didn't look to spicy or flavorful but oh my goodness it was quite the opposite. Although it was on the verge of being making me sweat it had so much heat and flavor with the sweet aromatic and slight sourness of the lemongrass and fresh squeezed lime I added at the last moment. I was wondering why they didn't bring any jalapenos on the side and now I understood that it was perfectly hot but flavorful and didn't need any more seasoning or black pepper but I did add a little more shrimp paste and more lemon basil that was originally presented.In conclusion I am now home and I can't help but think about ordering another bowl already. I can't wait to try other dishes with my fellow foodies. The only better than having a great meal is sharing the experience with others. I hope that if you can't go with me that you get a chance to explore it for yourself.#diggitydoeats
I am from Hue(born and raised there) so I know Hue’s food. They ran out of banh nam & banh loc (boo…) but I got to try banh beo and bun bo. Both are pretty good. Easily the best authentic bun bo in town. I will come back to try other dishes.
Idk how this restaurant even stays open … due to the lack of cleaning . My mom and I went to pho palace and it was close so we decided to give this place a try even though we seen it for many years but with all the positive reviews I had to give it a shot and boy I wish I would have never went in . The lady I’m assuming the owner wasn’t very welcoming . The price was as any other pho place but the food was HORRIBLE. I ordered bun bo hue and my mom had ordered Hu Tieu. I’m not picky when it comes to food at all but after just tasting the broth I immediately regretted coming in . It tasted like salt just sat at the bottom of the bowl and the meat was very very very chewy. The plate of veggies was old especially the bean sprout like you can tell it’s been in the refrigerator opened .. but I noticed when two guys came in after their veggie plate was very presentable and clean/ fresh. Ig she does favor people but it is what it is .. never would return to this place needs a huge huge huge huge makeover with the business and owner .
The service was lacking. We tried to order their popular appetizers and they were out as well. The wonton noodles we got tasted old. The wontons had a weird taste.
Take out order during pandemic. Passable spicy food, no taste. Owner/chef is not unethically passable. Here is why: 1) Adding "extra unwanted" pig blood in BBH & charged for it w/o customer order. 2) Given I was the sole customer, mixup or switch lower-cost order w/ different dish. Given the die hard ANNAM mentality, SH is not an exception. Not very wise business merchant. Food Portion/Price relies on customer race/gender specific. I travel the world for good food/write about it. I patron nearby restaurant in the same lot for 15-20 yrs & never stopped by SH to try until now given its excellent raving reviews from other customers. I know now as to why. Should stick w/ my intuition
Best vietnamese restaurant in Dallas!