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The first thing we noticed with the Vi Huong Beef Flavor was the smell. James immediately called it out: it smells exactly like Bun Bo Hue. It has that beef scent that you usually only get from a slow-simmered broth, which is a plus for a quick bowl of noodles.
Produced in Vietnam.
This bowl is salty in the best way possible. It’s a traditional beef profile that James compared to the classic Kung Fu beef noodle soup flavor, but with a little extra kick. There is definitely a lingering spice in the aftertaste that keeps things interesting.
I’d level up this bowl with tomatoes, onions, and garlic. Just saute the tomatoes and beef beforehand to get them tender before adding them to the bowl. Then I’d finish it off with some fresh scallions.
Tasting Notes
- Spice Level: 2/5
- Broth Viscosity: 1/5
- Noodle Thickness: 1/5
- Noodle Type: Wavy
- Topping Suggestions: Tomatoes, Onions, Garlic, Stir-Fried Beef
Where to buy Thien Huong Food Vi Huong Beef Flavor
Frequently Asked Questions
For the spice level, my friend James, who taste tests the ramens with me, gives his rating out of 5 based on his experience with the heat. My own spice tolerance tends to be higher than most, so James’s rating gives a more general sense of the spiciness. Keep in mind that spice is still subjective, so what’s mild for him might be spicy for you, and vice versa!
That’s how thick or thin the broth is. A 1/5 would be very watery, while a 5/5 would be super thick and almost syrupy.
This is just a general gauge of how thick the noodles are compared to other instant ramen noodles I’ve tried. A 1/5 would be very thin, like vermicelli, and a 5/5 would be very thick and wide.
Here, I’m just describing the style or texture of the noodles, like “udon-like” for a chewy and thick noodle, or “thin and curly” for a more classic instant ramen style.
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