By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Mar 03, 2021 at 9:01 AM Photography: Lori Fredrich

Each week we are featuring a new restaurant as part of “Cash Mob MKE,” an initiative created to give Milwaukee restaurants a boost during these tough times. Click here for a delectable repast of everything we’ve ordered (maybe inspiration for your next carry-out meal).

Hue Vietnamese Restaurant
2691 S. Kinnickinnic Ave., Bay View, (414) 294- 0483

[More on today’s cash mob here]

Since 2010, Hue Vietnamese Restaurant has been delivering on dishes that capture the fresh nuanced fare of Hue, a city in Central Vietnam which served as the country’s royal capital from 1802 to 1945. That’s thanks to the skill of co-owner and chef Carina (Cat) Tran, who has – for over a decade – shared her cultural heritage and family recipes through food.

Hue is among a cadre of restaurants which have supplied me with a continuous supply of comforting, nourishing take-out dishes throughout the pandemic. So I was delighted to find them on the list for #CashMobMKE, an effort that I hope will not only give them a great night of business, but also a few new loyal customers in its wake.

On the menu, you’ll find a host of options, all rich with the nuances of lemongrass, ginger, mint, lime, coriander Thai basil and chilies. Even options like the Viet-American chien cua (spicy crab rangoon) are a step above most in flavor, thanks to the incorporation of three types of peppers, which create a distinctive and memorable flavor profile combined with a generous amount of cream cheese and imitation crab ($7.95). Eaten with Hue’s house sweet chili sauce, they’re delicious.

Spicy crab rangoon at HueX

You’ll also find beautifully executed vegetable dishes like mi xao, a sweet and slightly spicy noodle dish featuring silky soft Cantonese egg noodles topped with fresh crisp tender vegetables – including peppers, broccoli, onions, carrots and pea pods – along with beautifully crisped triangles of tofu and fresh cilantro ($13.95). If you'd prefer veggie-meat to tofu, they have that as well. You can also add chicken, beef or shrimp for a slight upcharge.

Spicy egg noodles with vegetables and tofu at HueX

Of course, in my opinion, you can’t go wrong with Hue’s pho. I’ve always appreciated the subtleties of its long-simmered bone broth, which incorporates both slightly sweet and savory elements,  along with the beautiful perfume of star anise. It’s long been my go-to on nights when I’m craving something warm and deeply comforting (and trust me when I say there have been a good many in recent months).

Beef and meatball pho at HueX

If you eat meat, go all out and get the pho tai chin, bo vien (beef and meatball pho). It features plenty of tender sirloin steak, brisket and beautifully springy meatballs ($13.95). The portion of pho is very large (you’ll need a very large bowl to contain it all); but if you’d like leftovers for the next day, you can even upgrade your order by adding extra broth ($4.95 for a pint or $7.95 for a quart).

There’s also comfort to be found in the com chien, Hue’s take on kitchen sink fried rice. In this dish, you’ll find Chinese sausage, bbq pork, shrimp, and vegetables (carrots, peas and onion),  along  with plenty of garlic and pepper ($13.95).

Kitchen sink fried rice at HueX

Whether Vietnamese fare is something you eat regularly or not, my guess is that you’ll find something delicious to enjoy at Hue. I know I do: every single time.

How to order

Both carry-out and delivery are available; place your order online. Hue Bay View is open on Wednesday from 11 a.m. to 8 p.m.

If you choose to participate in our restaurant love bomb, bolster your support by sharing photos of your meal on social media using #CashMobMKE.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.