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Bun Bo Hue

Name: Bun Bo Hue
Total time: 90 min
Yield: Serves 4
Cuisine: Vietnam
Ingredients: 200g Bun Rice Vermicelli; 300g Beef Shank; 3 Lemongrass; 2 Chili pepper; 1 tbsp Fermented Shrimp Paste; 1 tbsp Fish sauce; 1/4 Red Onion; To taste Banana Blossom (optional); To taste Fresh Herbs

Noodles

⏱ 90 min

👥 Serves 4

Difficulty ⭐⭐⭐

A spicy beef noodle soup from Hue in central Vietnam, fragrant with lemongrass and chili.

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📖 The Story Behind This Dish

Bun bo Hue was born in Hue, the old imperial capital of central Vietnam. Unlike pho bo, it uses thick, round rice noodles. Its broth, heavy with lemongrass, chili, and fermented shrimp paste, is rich and spicy, and its refined seasoning is said to carry on the tradition of Hue's court cuisine. Adding pork hock and blood sausage is also classic.

🌆 Where it's eaten: On a morning in old Hue, locals line up at steaming stalls for the bowl they can't start the day without.

🥕 Ingredients (serves 4)

Bun Rice Vermicelli 200g
Beef Shank 300g
Lemongrass 3
Chili pepper 2
Fermented Shrimp Paste 1 tbsp
Fish sauce 1 tbsp
Red Onion 1/4
Banana Blossom (optional) To taste
Fresh Herbs To taste

👩‍🍳 Instructions

Put the beef shank in cold water, bring to a boil, skim, and make a broth.
Fry the lemongrass and chili in oil until fragrant.
Add the fried lemongrass and fermented shrimp paste to the broth and simmer.
Season with fish sauce.
Boil the noodles in another pot and put in bowls.
Pour over the broth and top with beef, red onion, and herbs.

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