After I read those two articles, I decided I wanted to try the restaurant that they wrote about, Teo Bun Bo Hue, so I put it in my phone and headed that way. Or at least I thought so. Somehow I ended up at Bun Bo Hue Restaurant instead. Which was not such a mistake.
There is something really special about the noodles at Bun Bo Hue Restaurant. Or is it in the way they cook the noodles to tender perfection?
I loved that at Bun Bo Hue Restaurant, you have the option of having rare beef brought to the table. When you dunk the meat in the hot broth, it cooks it. Then you have tender meat to go with the tender noodles.
I also loved the shrimp dumpling appetizer, because who doesn’t love appetizers on a menu?
But some places don’t have menus….because they only serve one or two dishes.
Because of this, Teo Bun Bo Hue serves up the dish hot and fast. The atmosphere inside is more modern. The condiment plate had more to offer than rau ram (Vietnamese coriander). Perilla and mint are great. But there was one turnoff about it.
I have friends who own restaurants, and I’ve dined in them with more notorious food writers. We have forgiven gnats and hour long cook times because of relationship. Without naming names. For those who have one chance to impress and gain regulars, front of house friendliness is your strength. Because when I left Bun Bo Hue Restaurant, I knew I wanted to go to Teo Bun Bo Hue the next day for comparison. Both dishes were neck and neck, but the experience at BBHR made me ready to return again ASAP.
Now, I realize that all individuals are treated differently. Do Vietnamese people look at me funny when I don’t speak to them back in Vietnamese? More often than not! Thanks to the man at Bun Bo Hue Restaurant for speaking English to me, because I’m better at it, while he’s better at Vietnamese!
Overall, both restaurants are great. We feel so fortunate to be in a great city serving up so many amazing Vietnamese dishes!