A spicy and fragrant Vietnamese noodle soup with beef.
Bun Bo Hue is a Vietnamese soup with a rich, spicy broth and a distinct aroma that is sure to captivate your senses. Originating from the central city of Hue, the dish reflects the region's penchant for bold flavors and sophisticated cooking techniques. The broth, simmered for hours, infuses lemongrass, shrimp paste, and chili to create a complex, savory flavor profile that is complemented by tender slices of beef and pork. This soup is traditionally served with thick, round rice noodles, which provide a satisfying chewiness that contrasts beautifully with the tender meats. Fresh herbs, such as cilantro and basil, add a vibrant, aromatic finish, while lime and chili enhance the dish's already fiery character. Bun Bo Hue is more than just a meal; it's a celebration of Vietnamese culinary tradition and a testament to the country's rich cultural heritage. Often enjoyed as a breakfast or lunch dish, Bun Bo Hue is deeply rooted in the history of the Nguyen Dynasty, where it was served to royalty. Today, it remains a beloved staple throughout Vietnam, cherished for its warming qualities and robust flavors. Whether you're a fan of spicy food or simply seeking to explore Vietnamese cuisine, Bun Bo Hue is a must-try dish that promises to delight and satisfy.
Serves 6
Simmer beef shank and pork hock in water with lemongrass for 2 hours.
Skim the foam for a clearer broth.
Add shrimp paste and chili oil to the broth for flavor.
Adjust seasoning to taste.
Boil rice noodles until al dente, then drain and rinse.
Rinse with cold water to stop cooking.
Place noodles in a bowl, top with sliced meats, and pour hot broth over.
Garnish with fresh herbs and lime.
Serve hot with extra lime and chili for added heat.
Pair with fresh herbs for more flavor.
Use fresh herbs for garnish.
Add more chili for extra spice.
Simmer broth slowly for best flavor.
Add crab paste for a richer flavor.
Use chicken instead of beef for a lighter soup.
Store the broth and noodles separately in the fridge for up to 3 days.
Bun Bo Hue originates from Hue, a city in central Vietnam, known for its royal cuisine. It was traditionally served to royalty.
Yes, chicken can be a lighter alternative.
Bun Bo Hue is spicier with a more robust broth.
Reduce the amount of chili oil and avoid adding extra chilies.
Per serving · 6 servings total
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