![]() ![]() But note that if you order in English, they'll omit the soup's trademark blood cubes when they set the bowl down-before sitting down with their young son to watch some seriously amazing Vietnamese game shows that involve playing Pictionary while running on a treadmill.Ĭheck out Willamette Week's 2016 Cheap Eats guide here. If Teo (page 36) is cleanly subdued, and the longtime Portland flagship BBH soupery in deep Southeast is riotously floral, Dong Ba 3 is the most dense with spice, a muscular take on bun bo Hue that pairs highly clarified broth with clean herbal flavors and heat to spare. But Dong Ba 3 is also among three unrelated bun bo Hue shops along 82nd Avenue. The other two restaurants in the chain-named after the famous marketplace in Hue, Vietnam, that pours the city's famed pork-beef-lemongrass soup like it's water from the tap- are located in Melbourne, Australia. Lunch and dinner Tuesday-Sunday.ĭon't be confused. She was ready to get back to work.3246 NE 82nd Ave., 97. Vinh says she enjoys working with her kids. It’s hard work, but she feels happy to be doing it. When the family took a two-week vacation this summer, Vinh got restless at home without cooking. We’re dancing around…” But central to every meal is that home-cooked, beef, pork, blood, and onion soup: Vinh’s specialty. “Sometimes I jump into the kitchen to give a hand, sometimes she steps outside to take an order. We don’t do separate roles. The joyful chaos of the restaurant has its own rhythm. “Because we are family, we work all the jobs. We split it,” explains Duc. I know! I just make the food and they sit down,” she laughs. “If you want to change your mind when you step in, you have to call it out!” When someone enters the restaurant, Van is prepared: “When they step in the door I know what they want: no spicy, no blood, no pork, on onion. The Nguyens have developed a familial atmosphere with customers as well. Since 2004, several other bun bo hue restaurants have also opened along SE 82nd, a testament to the growing popularity of the dish. The gamble has paid off the family bought their building a few years back. But over time they found their rhythm, and Vinh perfected her recipe by asking customers what they liked. The secret ingredient, she says, is that she enjoys making it. “In the beginning, we didn’t know how to set up, we didn’t know how to work together,” says Duc. It wasn’t always easy to run a family business. “Everybody knows pho, but we want to go a different way,” says Duc Nguyen, Vinh’s son-in-law, who often works the front of the restaurant. The family made a deliberate choice to feature the distinctive soup, which features five kinds of meat. ![]() c cai Bun Bo Huê nga t s re hn nhng chô khac. These days, Vinh is most often found behind the counter at her restaurant on SE 82nd, happily serving up steaming bowls of bun bo hue to customers. Bun bo Huê Nga T S Riêng Nga t s la ia iêm tu tâp nhiêu quan Bun Bo Huê nhât ma tôi tng thây. “She worked and she saved money to buy a house. We saw her suffer, and that’s why we did this.” “She did everything,” explains Van Nguyen, Vinh’s daughter and a co-owner of the restaurant. The idea was to give their mother stable employment, supported and surrounded by the family she had worked so hard for all those years. u tiên, bn bt bp ch cho cho nóng, cho 5 mung du n vào tráng u cho. They pooled their money to start Bun Bo Hue, a restaurant specializing in the rich, spicy eponymous Vietnamese noodles. Similar to pho, the broth is made by simmering beef bones (or sometimes pork bones)the longer. That’s when her three grown kids decided to give back. Bun bo hue, also a Vietnamese soup with rice noodles, originated in the central Vietnamese city Hue. Back in 2004, Vinh Nguyen was looking for work. An immigrant from Vietnam, she’d been living in Portland for nearly two decades, pulling together jobs in restaurants and manufacturing, working overtime to make ends meet as a single mom. When she was unexpectedly laid off, she struggled to figure out what came next.
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