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Hue House Brings the Refined Flavors of Hue, Vietnam to New York City

  //travel-leisure.news-articles.net/content/2025/ .. ned-flavors-of-hue-vietnam-to-new-york-city.html
  Published in Travel and Leisure on Friday, December 5th 2025 at 13:12 GMT by Travel + Leisure
      Locale: New York, UNITED STATES

Hue House: A Taste of Central Vietnam in the Heart of New York City

Travel + Leisure’s feature on Hue House (article #11860087) takes readers on a culinary tour of one of Manhattan’s most intriguing new restaurants—one that brings the fragrant, spice‑laden flavors of Hue, the imperial capital of central Vietnam, straight to a small, dimly lit space on the Lower East Side. The article is a quick, lively read that covers everything from the restaurant’s origins and atmosphere to its tasting menu, cocktail list, and the people behind the concept. Below is a concise summary of the key points, organized by topic.

1. The Story Behind Hue House

• Founder and Vision: The restaurant is the brainchild of Chef Huu Nguyen, a graduate of the culinary school in Hanoi and a former protégé of Vietnam’s celebrated chef, Thien Nguyen. After spending several years in the U.S. kitchens of New York and Los Angeles, Huu decided to focus on his hometown’s cuisine, which he describes as “the most refined and politically nuanced” in Vietnam. The article links to a 2023 New York Times profile on Chef Huu that explains how his family’s legacy of “tenderness, restraint, and precision” informs every dish at Hue House.

• Location & Design: Hue House sits at 23 W. 3rd Street, a converted tenement that preserves the original brick façade and wooden beams. Inside, the décor is intentionally “warm and honest”—a mix of bamboo panels, low‑lighting lanterns, and a single bar counter made of reclaimed teak. The article’s photo gallery, linked from the main story, shows a space that feels like a small family kitchen, encouraging diners to linger and chat.

2. The Menu: A Tasting Journey

• Structure: The restaurant offers a set tasting menu priced at $65 per person, plus a $15 corkage fee for wine. An à‑la‑carta option is available for those who want to pick and choose. The tasting menu is split into four courses: an amuse‑bouche, a soup, a main, and a dessert, each showcasing a staple of Hue cuisine.

• Signature Dishes:
  * Amuse‑bouche: Miniature “Bánh khoái” (rice pancake) topped with a delicate fish sauce reduction.
  * Soup: The iconic “Bún bò Huế”—a fiery broth flavored with lemongrass, star anise, and generous portions of beef marrow.
  * Main: “Món chảo” (pan‑sautéed pork belly with fermented shrimp paste and lemongrass).
  * Dessert: “Cà phê sữa đá” (iced Vietnamese coffee with condensed milk) served in a glass, mirroring the café culture of Hue.

• Seasonal & Local Ingredients: The article notes that the chef emphasizes seasonal produce from local farms and that the restaurant partners with a small Vietnamese market in the Bronx for specialty ingredients like “phở” rice noodles and “đậu phụ” tofu.

3. Drinks & Cocktail Culture

• House‑Made Spirits: The bar is stocked with a selection of Vietnamese‑inspired cocktails. A highlight is the “Hue Old Fashioned,” which replaces the classic bourbon with a Vietnamese jasmine‑infused bourbon, finished with a splash of lychee bitters. Another popular choice is the “Vietnamese Coffee Gin Fizz,” featuring cold‑brew coffee, gin, and a hint of lime.

• Non‑Alcoholic Options: A non‑alcoholic “Cà phê sữa” (sweetened coffee) is available, and a “Vietnamese Iced Tea” with lemongrass is highlighted as an excellent refresher. The article links to the full drinks menu on the restaurant’s website, where patrons can also book a tasting flight.

4. Reservations & Practical Information

• Booking: The article directs readers to Hue House’s official website (link provided) for online reservations. The website’s FAQ section, also linked in the story, clarifies that the restaurant operates on a reservation‑only basis and that the dining room can accommodate up to 28 guests.

• Dress Code & Timing: The restaurant has a smart‑casual dress code. Dining hours run from 5 pm to 10 pm on weekdays and 4 pm to 10 pm on weekends, with a special “Happy Hour” on Thursday evenings (3‑5 pm) that offers discounted cocktails.

• Accessibility: Hue House is wheelchair accessible, and the article’s sidebar notes that a small “Vietnamese signboard” in the entrance is a subtle nod to the city’s multicultural roots.

5. Why It Matters

Travel + Leisure frames Hue House not just as a restaurant but as a cultural bridge. The piece argues that in a city saturated with generic “Asian” eateries, a place that dedicates itself to a specific regional cuisine provides depth and authenticity. The chef’s narrative—of family traditions, of a city that once hosted emperors—adds a human layer to the food, making the dining experience feel both intimate and educational.

The article ends with a recommendation to book early, because the combination of a curated tasting menu and an immersive ambiance tends to fill up quickly. Readers are encouraged to “savor the history of Hue” on a plate, a sentiment that encapsulates the essence of the story.

Takeaway

Hue House is a must‑visit destination for anyone looking to explore the nuanced flavors of central Vietnam in New York City. The restaurant’s focus on authenticity, its carefully curated tasting menu, and its thoughtfully designed space make it a standout on the Lower East Side. Whether you’re a seasoned fan of Vietnamese cuisine or simply curious, Hue House offers a concise yet comprehensive taste of Hue’s imperial culinary heritage.