Unlike Hanoi's Bun thang which tends towards sweetness, Pho Hien eel Bun thang attracts diners with its richness, from the elaborately prepared broth to the carefully selected eel meat with large, thick pieces of eel, fried just right so that the outside is crispy, the inside is soft and sweet, not dry or soaked in oil. Eel is combined with crispy fried pork belly, omelet and thinly sliced ​​ham, served with raw vegetables... all blend together to create a bowl of Bun thang that both creates a familiar feeling and has a new, attractive flavor.

Each bowl before serving customers will be boiled in boiling water for 10 minutes, that is the restaurant's secret to help the bowl of noodles remain hot and delicious until the last spoonful. This dish was initially quite picky because many people were afraid that the combination of bun thang and eel would not go well or would be fishy, ​​however, after enjoying it, many people became regular customers of this dish.

With prices starting from 50,000 VND for a full bowl of noodles, this dish with traditional country flavor is very suitable for diners to enjoy in the morning or at noon, quick but still delicious and nutritious.