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Even though I’ve seen these at the grocery store for awhile, this was my first time trying them. These noodles are very thin vermicelli noodles with a delicate texture.
Produced in Vietnam.
The sweetness was the strongest component to come across in the broth. Although it is a flavorful bowl overall, I donโt really taste a lot of the savory and spicy notes expected from a true Bรบn bรฒ Huแบฟ.
The bowl could be improved by adding some pho-style toppings. I would add some thinly sliced beef round steak, a squeeze of fresh lime would be great to cut the excessive sweetness, and adding some rich crab paste would be good to introduce a more savory depth that is currently missing. Finally, some boiled bean sprouts would provide a nice, refreshing crunch.
Tasting Notes
- Spice Level: 1/5
- Broth Viscosity: 1/5
- Noodle Thickness: 1/5
- Noodle Type: Vermicelli
- Topping Suggestions: Thinly Sliced Beef Round Steak, Lime, Crab Paste, Boiled Bean Sprouts
Order these noodles here: Vifon Beef Flavor Bun Bo Hue
Have you tried these noodles before? Rate them below!
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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