Located in Block B of the An Quang apartment complex on Ba Hat street, the 20-square-meter eatery is run by Bui Thi Kim Thu. She was introduced to the dish by a friend and, captivated by its unique flavor, learned the recipe and opened her own shop to share it with Saigon.

Beef and bamboo shoot noodle soup served with fresh herbs and shrimp paste. Photo: Tuan Anh

Beef and bamboo shoot noodle soup served with fresh herbs and shrimp paste. Photo: Tuan Anh

The shop's name, "Bun Ba Dzu", originating 15 years ago, comes from the playful nickname "Ba Dzu" given to Thu by her friends in a charity group.

The key to the dish's distinct flavor is the broth, simmered for hours with fresh beef and bones to achieve a natural sweetness. After the beef becomes tender, Thu adds bamboo shoots, tomatoes, and her own blend of spices. The secret, she says, lies in cooking the beef until soft while keeping the tendons chewy but not tough. The slightly sour broth is reminiscent of northern Vietnam's beef and corn noodle soup, but the addition of crunchy bamboo shoots sets it apart.

Homemade shrimp paste, chili sauce, lime, and fresh chilies are always available on the tables. Thu guides customers on how to mix the shrimp paste with sugar and lime juice for dipping the various toppings.

Nguyen Le Hoang Long, president of the Vietnam Super Chefs Association, explains that the dish originates from a Laotian beef and bamboo shoot soup made with various local spices, giving it a characteristic sour flavor. Upon arriving in Vietnam, the dish was adapted to local tastes with the addition of tomatoes and fresh herbs. Long notes that while beef noodle soup is common in Saigon, this bamboo shoot variation is rare, offering diners a unique culinary experience.

Minh Tu, 25, a Saigon resident, is a regular customer and often recommends the shop to friends. "Hue beef noodle soup is sold everywhere in Saigon, but beef and bamboo shoot noodle soup is hard to find," Tu says.

Phuong Thuy, 27, visited the shop with a friend after seeing clips on social media. She describes the soup as having a uniquely tangy flavor, a novel combination of beef and bamboo shoots that she had never tried before.

A special bowl of beef and bamboo shoot noodle soup with beef, tendon, meatballs, and a poached egg. Photo: Tuan Anh

A special bowl of beef and bamboo shoot noodle soup with beef, tendon, meatballs, and a poached egg. Photo: Tuan Anh

The shop is open from 9 a.m. to 8 p.m. daily, closing earlier if they sell out. A special bowl with brisket, tendon, rare beef, meatballs, and a poached egg costs 60,000 VND. Customers can add beef tendon for 70,000 VND. The soup is served with fresh herbs like bean sprouts, shredded lettuce, and aromatic greens for customers to add themselves.

The interior of the beef and bamboo shoot noodle soup shop. Photo: Tuan Anh

Phuong Thuy and her friend enjoy the beef noodle soup. Photo: Tuan Anh

The shop is busiest during lunch and early evening. Thu says she sells nearly 300 bowls a day, mostly to regulars and through delivery apps due to the shop's limited space.

Two assistants help with preparing the noodles, arranging vegetables, and taking orders, but Thu handles all the topping and broth preparation herself. During peak lunch hours, the wait can be 20 minutes or more, which can be frustrating for some first-time customers. The shop is closed on the 1st and 15th of each lunar month. As it's located in a small alley, it's advisable to consult a map or call ahead to avoid getting lost.

Tuan Anh